AORO

Premium Extra Virgin Olive Oil
Rich in Polyphenols
What Is High Polyphenol Olive Oil?
High polyphenol olive oil refers to extra virgin olive oils that contain a significant concentration of polyphenolic compounds, typically at least 250 mg/kg. These polyphenols are natural antioxidant substances found in olive oil—such as:
- Oleocanthal
- Oleacein
- Ligstroside aglycone
- Oleuropein aglycone
- Oleokoronal
- Oleomissional
These compounds are unique to olive oil and not present in other foods. They contribute to the oil’s antioxidant properties, resistance to oxidation, and health benefits.
Health Benefits of Polyphenols
According to European Union Regulation 432/2012, consuming 20 grams of olive oil that provides at least 5 mg of polyphenols daily helps:
- Protect blood lipids from oxidative stress
- Support cardiovascular health
- Lower blood pressure, blood sugar, and cholesterol
- Slow the progression of neurodegenerative diseases like Alzheimer’s
These benefits are linked to the antioxidant effects of polyphenols, which help neutralize cellular damage.
Taste and Quality Markers
Organoleptically, high-polyphenol oils tend to have:
- Strong fruity aromas
- A distinct bitter and pungent taste
These sensory traits are markers of high polyphenol content.
The concentration of polyphenols can vary depending on:
- Olive variety
- Ripeness at harvest
- Production methods
Typically, early-harvest (green) olives yield higher levels of polyphenols.
Summary
High polyphenol olive oil is a premium-grade extra virgin olive oil rich in unique antioxidants that provide:
- Superior taste and stability
- Scientifically supported health benefits
- Protection against cardiovascular and oxidative damage
It is an ideal choice for health-conscious consumers who value both flavor and function in their olive oil.