The Official Guide to the World’s Best Olive Oils has afea­ture that lets you fil­ter by cul­ti­var to explore the award-win­ning brands that are made from each vari­ety. Angerosa F (2002) Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur J Lipid Sci Technol 104:639–660 Bubola KB, Krapac M, Lukić I, Sladonja B, Autino A, Cantini C, Poljuha D (2014) Morphological and molecular characterization of Bova olive cultivar and aroma fingerprint of its oil. Food Technol Biotech 52:342–350 Some olive varieties are naturally higher in polyphenols than others—so seeking out a monovarietal or a blend made with these olives will tend to point you to a higher polyphenol oil. But remember that the harvest timing is also crucial: a ripe olive of any variety is going to have lower polyphenols than a green olive of the same cultivar. These are a few of the higher polyphenol varieties: The oil is unfiltered and unblended, made entirely from the juice of the fruit of the olive, which is harvested early in the season for maximum flavor and health benefits. At the time of bottling, this olive oil contains 420 mg/kg of polyphenols, which are natural antioxidants that can neutralize free radicals and promote health.

Reduced risk of type 2 diabetes: Olive oil high in polyphenols may help improve insulin sensitivity and lower blood sugar levels, reducing the risk of developing type 2 diabetes. Total hydroxytyrosol and tyrosol, oleuropein aldehydic form, ligstroside aglycon, oleuropein and ligstroside aldehydic form, decarboxymethyl oleuropein and ligstroside dialdehydic form, Hydroxytyrosol, tyrosol, oleuropein aglycon, dialdehydic form of elenolic acid linked to OH-tyrosol, dialdehydic form of elenolic acid linked to tyrosol, tyrosol derivative, caffeic acid, vanillic acidAlso, organic olive oil, being grown and processed without synthetic chemicals, often retains higher levels of these naturally derived polyphenols.

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). One final note: Our miller Bob Singletary says the complexity of Koroneiki makes it a favorite of people who enjoy a Tuscan-style flavor profile. Aparicio R, Luna G (2002) Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci Technol 104:614–627 Uceda M, Frias L (1975) Harvest dates. Evolution of the fruit of content, oil composition and oil quality. In: Proceedings of the II Seminario Oleicola Internacional. International Olive Oil Council, Cordoba, Spain, pp 125–130Different cultivars produce different olives, which all have their own shape, color, and flavor. Olive oils can be a blend – meaning they use olives of two or more varieties – or a monovarietal. A monovarietal, also called monocultivar, means they were made from a single olive cultivar. The vast major­ity of Picual olives are grown in Jaén, in Andalusia. However, this durable vari­ety also has been exported world­wide and thrives in places as var­ied as New Zealand, Egypt and California.

Furthermore, high-polyphenol olive oil has a lower smoke point, which means that it may not be suitable for high-temperature cooking methods like frying. Heating the oil to high temperatures may cause it to break down, leading to the loss of its health benefits and the formation of harmful compounds. In the E.U. and sev­eral coun­tries with trade agree­ments, Kalamata olives enjoy Protected Designation of Origin sta­tus, mean­ing the name can only be used for olives from the Kalamata region of Greece.p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzoic acid, ferulic acid, p-hydroxyphenylacetic acid, homovannilic alcohol, kaempferol Olive oil has long been known to have a particularly positive effect on skin health, and the powerful antioxidant effects of polyphenol can work to create a stronger barrier between skin cells and the environment, guarding against UV rays and promoting a more youthful and vibrant appearance. Oliviada extra virgin olive oil is a pure olive juice rich in vitamins, fatty acids and phenolic compounds Keeps Inflammation Low Kesen S, Kelebek H, Selli S (2013) Characterization of the volatile phenolic and antioxidant properties of monovarietal olive oil obtained from cv Halhali. J Am Oil Chem Soc 90:1685–1696 Drizzling this gourmet extra virgin olive oil on salads, dressings, pasta, meat, vegetables, dips, soups, marinades, bread, and more will transform your dishes with ease. The oil is versatile and can accent sautéed veggies, fried eggs, and even grilled fish. It's recommended to drizzle the oil on your food after cooking to maximize its flavor and health benefits.

Another method is the HPLC (High-Performance Liquid Chromatography) analysis, which involves separating the polyphenols in the oil and identifying them based on their retention times. This method provides a more detailed analysis of the individual polyphenols present in the oil. Morales MT, Luna G, Aparicio R (2005) Comparative study of virgin olive oil sensory defects. Food Chem 91:293–301 One of the most remarkable things about this olive oil is its award-winning taste. It has won more than 20 awards from all over the world, making it a popular choice among food enthusiasts and professionals alike. The smooth taste and rich nutritional content of this olive oil are sure to leave a lasting impression on your taste buds. While olive oil rich in polyphenols has several health benefits, excessive consumption of it may have some downsides. The high level of polyphenols in olive oil makes it bitter, and some people may not like the taste. Additionally, excessive consumption of high-polyphenol olive oil may lead to digestive issues such as diarrhea, bloating, and stomach cramps.But what exactly is considered high? While “high polyphenol olive oil” and “high phenolic olive oil” aren’t formally regulated terms, some experts would say that high means at least 5 mg of hydroxytyrosol (and its derivatives, including oleuropein and tyrosol) per 1.5 tablespoons (20 grams) of olive oil. Kosma I, Vavoura M, Kontakos S, Karabagias I, Kontominas M, Kiritsakis A, Badeka A (2016) Characterization and classification of extra virgin olive oil from five less well-known Greek olive cultivars. J Am Oil Chem Soc 93:837–848