High Polyphenols

Among the many qualities that define exceptional extra virgin olive oil, polyphenols sit right at the top. These naturally occurring compounds - produced by the olive tree as part of its own defence system - are responsible for much of the oil’s peppery finish, pleasant bitterness, and antioxidant properties.

In practical terms, high polyphenol olive oils tend to come from olives harvested earlier in the season, and milled with extreme skill to preserve these delicate compounds. 

The very high polyphenolic oils are sometimes even de-stoned before malaxing (crushing) to further concentrate the compounds.

The result is oil with vibrant flavour, freshness, and a lively sensation at the back of the throat that olive oil lovers often recognise as a mark of quality.

At Olivver, we seek out producers whose oils show particularly strong polyphenol profiles. These are oils that not only taste vivid and expressive, but also reflect meticulous growing and milling practices - from the grove to the consumer along the entire chain.

As you explore this section you’ll find oils whose laboratory analyses demonstrate especially high polyphenol levels, often well above the threshold recognised for antioxidant activity in EU Regulation 432/2012, a benchmark frequently referenced in the olive oil world.