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.