Polyphenols in Olive Oil
What are polyphenols in olive oil, why they matter and how to preserve them.
Polyphenols are natural compounds that give extra virgin olive oil its characteristic bitterness and pungency. They are also the main health-promoting components.
Oleuropein, hydroxytyrosol and oleocanthal are the most important polyphenols in olive oil. Their content depends on cultivar, harvest time and production method.
Early-harvest oils and intense cultivars (like Coratina and Moraiolo) contain more polyphenols. The EU allows health claims for olive oils containing at least 250 mg/kg of polyphenols.
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