Polyphenols are a type of bioactive compound, or natural chemical molecule, present in small quantities in plant foods such as olives, tea, chocolate, and nuts. Most polyphenol compounds have beneficial effects on health, thanks to their antioxidant and other properties.

Several types of polyphenols, including hydroxytyrosol, tyrosol, oleuropein, oleacein, and oleocanthal, are particularly potent in olives, which means they’re also present in high-quality olive oil. (Learn all about the different polyphenols in olive oil here).

In fact, polyphenols are one of the most robustly studied groups of olive oil bioactive compounds, with research demonstrating their protective effects against oxidative stress—a type of physiological stress that can cause DNA mutations and lead to cancer, diabetes, heart disease, and neurodegenerative disorders such as Alzheimer’s.

                                            WHY SHOULD I USE POLYPHENOL ?


Olive oil—particularly extra virgin olive oil—has a reputation for being far healthier than other types of oils, including canola, soybean, grapeseed, avocado, and coconut oil. But do you know why? Nope, it’s not just the healthy monounsaturated fats. It’s largely due to the presence of polyphenol (i.e. phenolic) compounds in EVOO.

“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” Nasir Malik, research plant physiologist at the U.S. Agriculture Department’s Agricultural Research Service, told the Washington Post in an interview.

All extra virgin olive oil has some polyphenols, but certain types have much higher polyphenol levels than others. They’ve been dubbed: “high-polyphenol olive oil” or “high-phenolic olive oil.” Here, learn more about what they are and how to get your hands on on



The European Food Safety Authority regulation states that extra virgin olive oil with a polyphenol level of 250mg / kg and above can make health claims. However it is also very specific about which polyphenols this applies to. It specifically states that this must include hydroxytyrosol and its derivites, (oleuropein and tyrosol). So long as these polyphenols are present, the beneficial effects can be obtained with a daily intake of around 20ml of olive oil Approximatelly 1.5 table spoon


Extra virgin olive oil has loads of benefits, but high-polyphenol EVOO is at the top of its class when it comes to combating chronic diseases and other health woes. Research suggests that polyphenol-rich olive oils may help:

  • *Lower cholesterol levels (and oxidation of cholesterol)
  • *Reduce heart disease risk
  • *Lower blood pressure
  • *Boost brain health + cognitive function
  • *Support mental health
  • *Ease inflammation + pain
  • *Reduce diabetes risk
  • *Help fight cancer
  • *Improve gut microbiome health
  • *Aid in weight loss
  • *and loads more

As an added bonus, a high polyphenol count isn’t just healthier—it also makes a more stable olive oil. The antioxidants slow down the natural oxidation process. That means a polyphenol-packed olive oil will be slower to become rancid than other supermarket olive oils.