How to Choose the Highest Polyphenol Olive Oil: Top 11 Options

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Olive oil is not just a staple in the kitchen; it’s a powerful source of health benefits, thanks to polyphenols – antioxidants found in abundance in high-quality olive oils. Polyphenols contribute to the oil’s flavor, aroma, and, most importantly, its health-promoting properties. Choosing the right olive oil can be a daunting task, but with a focus on polyphenol content, you can unlock a world of health benefits. Here’s a comprehensive guide to help you choose the highest polyphenol olive oil brands.

Look for Extra Virgin Olive Oil (EVOO):

Opt for extra virgin olive oil as it undergoes minimal processing, retaining more of its natural polyphenols. Cold-pressed EVOO is particularly desirable as it involves extraction without the use of heat, preserving the delicate polyphenol compounds.

Check for Harvest Date:

Freshness matters when it comes to polyphenol content. Look for olive oils with a recent harvest date. The fresher the oil, the more likely it is to contain higher levels of polyphenols. Also look for olives that are harvested early. Unripe olives generally yield oils with higher polyphenol levels.

Opt for Dark Glass Bottles & Dark Cool Storage:

Polyphenols are sensitive to light, and exposure can lead to their degradation. Choose olive oils packaged in dark glass bottles or opaque containers to protect the oil from light and preserve its polyphenol content. Proper storage in cool, dark conditions helps prevent polyphenol degradation.

Consider the Origin:

The geographical location where olives are grown can influence the polyphenol composition. Mediterranean regions, such as Spain, Italy, and Greece, are known for producing high-quality olives with robust polyphenol profiles. Look for oils labeled with a specific region or even a single estate for added assurance. Studies show that olives from higher altitudes with less rain fall have higher polyphenol counts compared to the same olive species grown in lower altitude with more rain.

Regions Known For Higher Polyphenol Olive Oil

• Greece: The islands of Crete and Lesbos are known for their Koroneiki olives, naturally high in polyphenols.
• Spain: Cordoba and Jaén provinces in Andalusia are renowned for their Picual olives, boasting high polyphenol levels.
• Italy: Liguria and Puglia regions are known for producing olive oil from Taggiasca and Coratina olives, both rich in polyphenols.
• California (USA): Some California olive oil producers focus on varieties like Arbequina and Manzanilla, offering oils with significant polyphenol content.
• Portugal: The Alentejo region produces Galega olives, known for their high polyphenol content and unique bitter flavor.
• Argentina: The Catamarca province produces Arauco olives, naturally high in polyphenols and offering a fruity, robust flavor.

Check the Polyphenol Content:

Some premium olive oil brands provide information about the polyphenol content on the label. Look for this information or contact the manufacturer directly. A higher polyphenol count indicates a more robust and potentially healthier olive oil. If you just want a general idea of total polyphenol content, a simple method like Folin-Ciocalteu might suffice. However, if you need detailed information about specific types of polyphenols, you’ll need a more sophisticated approach like HPLC or NMR.

A general understanding is that polyphenol levels of 250mg/L and above but studies show that virgin olive oil contains about 500 mg/L of polyphenols and it is at these levels and above that you see the health benefits. It would serve to make sense that the processing and storage have a lot to do with the degradation of the polyphenol levels.

Many companies do not test their polyphenol levels or at least don’t advertise them. This could be because each harvest would have different levels and testing can be expensive or another reason. It is very hard to compare olives to olives so learning what to look for is helpful.

Look for a Bitter and Peppery Taste:

The bitterness and peppery sensation in olive oil are often associated with higher polyphenol content. A pungent taste is a good indicator of a well-made, high-polyphenol olive oil.

Avoid Filtered Oils:

Unfiltered or cloudy olive oils may contain more polyphenols, as the sediment often consists of these beneficial compounds. While the appearance might be different, the health benefits could be worth it.

Read Third-Party Certifications:

Trustworthy brands often subject their olive oils to third-party testing for quality and authenticity. There is a LOT of corruption in the olive oil industry. There is literally an “olive oil mafia” where olive oil is cut with cheap oils and then exported. There’s a ton of money to be made from watered-down fake olive oil and because of the corruption it is very hard to trust even certifications. The International Olive Council (IOC) is known as the most reliable international certification but there’s likely even corruption within that large organization. Dr. Nemechek, who has protocols to heal autism using olive oil (and other supplements) suggests that the only certification that can be trusted is the California Olive Oil Council.

Choosing California grown olive oil drastically cuts down on the selection available and therefore reduces the amount of regions to source from. On the other hand, it doesn’t matter if the olives are grown in the best regions in the world if they are being cut with cheap oils before they are exported.

In the end, knowing of this corruption, you have to take a risk.

Olive Variety:

• High Polyphenol Varieties: Koroneiki, Arbequina, Picual, and Hojiblanca olives are generally known for their higher polyphenol content.
• Moderate Polyphenol Varieties: Leccino, Frantoio, and Moraiolo tend to have moderate polyphenol levels.
• Low Polyphenol Varieties: Mission, Manzanilla, and Sevillano olives typically have lower polyphenol content.

Processing Methods:

• Cold-Pressed: Cold pressing olive oil at low temperatures (ideally below 27°C) helps preserve polyphenols.
• Refined: Refined olive oil undergoes high heat and chemical processing, leading to significant polyphenol loss.

Higher Polyphenols Might Not Be Better

Much research about the benefits of polyphenols has been done but there is not much research about possible negative or toxic effects have been done. There is a study that was done on rats. It fed them olive oil with 800 mg/kg of polyphenols for 2 weeks, daily. “Overall, the redox status of blood, brain, muscle and small intestine was affected beneficially, although, detrimental effects were observed in spleen, pancreas, heart and liver. Additionally, no distinct effects were observed in lung, colon and kidney, while, we do not report any effect of OO administration on stomach.”

For reference, most olive oil on the market is under 100/150 polyphenols so, if you’re looking for maximum health benefits, it might be best to prioritize the purity (for me this is the COOC certification) of the olive oil and then look at the polyphenol range and perhaps choose an option in the 200-700 range (since we know at around 800 mg/kg some negative effects have been shown.

Top 10 Recommended Olive Oils High in Polyphenols

Sparta Limited Edition Medicinal Organic Wild Evoo

Drop Of Life Healthy Evoo Limited Reserve

Atsas – Pure Organic Evoo

Cobram Estate California Select Blend

Quattrociocchi Olivastro Organic

Central Coast Olive Oil Company

Oro del Desierto Organic Hojiblanca

Grumpy Goat Organic EVOO

Organic Roots Koroneiki Organic EVOO

Bella Vista Extra Virgin Olive Oil

Jackrabbit California EVOO: JACKRABBIT FRANTOIO DUO

Conclusion

After hours of research and comparing the options, the hands down winner for me when it comes to a high polyphenol olive oil is the Cobram Estate California Select Blend. Testing consistently at 500-900 mg/kg of polyphenols it is definitely a high polyphenol blend, but, considering very high polyphenols might actually have adverse effects on organs, I like that it is not super crazy high like the first few options. I LOVE that this olive oil is both affordable and also very accessible and I can vouch for the flavor- so yummy that I’m going to go and heat up a piece of gluten free bread and dip it in this exact olive oil after I’m finished writing this. The fact that this olive oil is COOC certified is HUGE for me. The one thing I don’t like about this option is that it is not certified organic.

Second place for me, when it comes to a high polyphenol olive oil are either Grumpy Goat Olive Oils or Organic Roots Olive oils and that is because these both are: in the mid/high range for polyphenols, which makes me feel better about risks, Organic, COOC certified, a little more available and affordable than other options.

This post was about the highest polyphenol olive oil.

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