A high polyphenol extra virgin olive oil is an EVOO naturally rich in phenolic compounds such as hydroxytyrosol and oleocanthal. Choosing a genuine polyphenol rich olive oil depends not only on total polyphenol content but also on how those compounds are preserved, analysed and scientifically characterised. At PONS, this approach combines advanced production methods with university-led research.
In summary
When choosing an extra virgin olive oil with high polyphenols, don't rely on the highest mg/kg figure alone. Variety, harvesting practices, extraction technology, analytical verification and scientific characterisation all contribute to the quality of the oil. At PONS, we believe a high polyphenol olive oil should be defined not only by its total polyphenol content, but by its scientifically characterised phenolic profile.
Definition
A polyphenol rich olive oil is an extra virgin olive oil that naturally contains a high concentration of phenolic compounds. Its quality is best evaluated through its phenolic profile, production process and analytical verification, rather than by a single numerical value.
What does science say about high polyphenol olive oil?
Scientific research shows that olive oil polyphenols are naturally occurring compounds responsible for many of the sensory and chemical characteristics of extra virgin olive oil. Hydroxytyrosol, oleocanthal and oleuropein derivatives are among the most extensively studied because of their antioxidant properties.
Under Regulation (EU) 432/2012, the European Food Safety Authority (EFSA) authorises the health claim stating that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress when the required conditions of use are met. This makes polyphenol content an important quality parameter, but not the only one.
Although polyphenol concentration is commonly expressed in mg/kg, scientists increasingly agree that total concentration alone cannot fully describe a high polyphenol extra virgin olive oil. Two oils may display similar values while containing different phenolic compounds in different proportions.
For this reason, research increasingly focuses on understanding the complete phenolic profile, identifying each compound individually rather than measuring only the total concentration.
How do you choose a high polyphenol extra virgin olive oil?
Choosing a high polyphenol olive oil requires looking beyond marketing claims. Analytical evidence, production methods and scientific transparency provide a more reliable indication of quality than a single number on the label.
Key point
Look for producers that explain how they preserve polyphenols, achieve high polyphenol levels in their oils, as clearly as they explain how many polyphenols their oils contain.
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What to check |
Why it matters |
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Analytical verification |
Confirms the declared polyphenol content through laboratory analysis. |
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Olive variety |
Different varieties naturally produce different phenolic profiles. |
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Early harvest |
Olives contain higher concentrations of phenolic compounds before full ripening. |
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Cold extraction |
Extraction below 26°C helps preserve naturally occurring polyphenols. |
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Independent scientific collaboration |
Adds transparency and strengthens confidence in analytical data. |
How does production influence polyphenol content?
Production methods play a decisive role in preserving naturally occurring polyphenols before the oil reaches the bottle. Temperature, oxygen exposure and processing time all influence the final phenolic profile.
At PONS, preserving polyphenols begins in the olive grove. We harvest early, process the olives within approximately 30 minutes of harvesting and mill using our new biotechnological mill, which combines cold-processing innovations with state-of-the-art cutting-mill technology to minimise oxidation. Our extraction process includes low-temperature washing, vertical vacuum malaxers, cold extraction below 26°C and immediate filtration after extraction.
These practices are designed to preserve the oil's naturally occurring phenolic compounds before laboratory analysis. They also complement our commitment to scientific research through our collaboration with the Grup de Recerca en Antioxidants at the Universitat de Lleida.
Common mistake
A common mistake is assuming that the highest mg/kg value automatically indicates the best oil. In reality, total polyphenol concentration is only one part of the scientific picture. Understanding which phenolic compounds are present—and how they have been preserved during production—provides much more meaningful information.
According to the European Food Safety Authority (EFSA), consuming 20 g (approximately two tablespoons) per day of olive oil providing the required level of olive oil polyphenols contributes to protecting blood lipids from oxidative stress under the authorised conditions established by Regulation (EU) 432/2012.
Why does the phenolic profile matter?
The phenolic profile identifies and quantifies each individual phenolic compound present in an olive oil. Unlike the total polyphenol value, it provides detailed information about compounds such as hydroxytyrosol, oleocanthal, oleuropein derivatives and other secoiridoids.
Key point
The quality of a polyphenol rich olive oil is determined by more than its total polyphenol content. Its phenolic profile, production process and scientific characterisation all contribute to a more complete assessment.
The International Olive Council (IOC/COI) establishes internationally recognised analytical standards for olive oil quality. Advanced analytical techniques such as UPLC-DAD-MS/MS complement these standards by allowing researchers to identify and quantify individual phenolic compounds with a much higher level of detail.
How does PONS apply scientific research?
At PONS, we believe that producing a high polyphenol olive oil is only the first step. Understanding its composition requires scientific research supported by robust analytical methodology.
That is why we have established an active research collaboration with the Grup de Recerca en Antioxidants at the Universitat de Lleida, led by Dr. Laura Rubió, Dr. Alba Macià and Dr. Nadia Ortega. The project applies UPLC-DAD-MS/MS to characterise the phenolic profile of different olive varieties while investigating the bioavailable fraction of individual phenolic compounds.
Our production model is fully vertically integrated, from cultivation and harvesting to extraction and bottling on our own estates, including certified organic plots. Combining controlled production with scientific research allows us to generate technical information that goes beyond reporting a single analytical figure.
“At PONS, we believe a high polyphenol olive oil should be defined not only by its total polyphenol content, but by its scientifically characterised phenolic profile.”
What analytical data support the JANIROC collection?
The JANIROC collection is our range of high-polyphenol extra virgin olive oils, including single-varietal oils from Arbequina, Lecciana and Koroneiki, as well as blends such as Jardí Varietal. The analytical data below correspond to our single-varietal oils, all cultivated and processed by PONS.
According to our analytical data:
|
Variety |
Total polyphenols* |
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Arbequina |
>325 mg/kg |
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Lecciana |
>450 mg/kg |
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Koroneiki |
>500 mg/kg |
*Analytical values provided by PONS.
These results exceed the 250 mg/kg reference commonly used within the olive oil sector when referring to a high polyphenol olive oil.
Before choosing a high polyphenol extra virgin olive oil
Before buying a high polyphenol extra virgin olive oil, consider these key factors to make a more informed decision:
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Verify laboratory analysis confirming the declared polyphenol content.
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Check how the producer preserves polyphenols during harvesting, milling and extraction.
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Prioritise early-harvest, cold-extracted EVOOs, as these practices help preserve naturally occurring phenolic compounds.
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Look for independent scientific collaborations with universities or research institutions.
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Consider the phenolic profile, not just the total polyphenol value expressed in mg/kg.
Frequently asked questions
What is considered a high polyphenol olive oil?
The olive oil sector commonly uses 250 mg/kg as a practical benchmark. Laboratory analysis is the best way to verify polyphenol content.
Is a higher polyphenol number always better?
Not always. The phenolic profile, production methods and scientific characterisation are as important as the total polyphenol value.
Why do some high polyphenol olive oils taste bitter or peppery?
Bitterness and pungency are natural sensory attributes associated with phenolic compounds such as oleocanthal and are often indicators of fresh, early-harvest EVOO.
Discover the science behind PONS high polyphenol olive oils
Choosing a high polyphenol extra virgin olive oil means looking beyond total polyphenol content. Explore how PONS combines advanced analytical methods, controlled production and scientific research with the Universitat de Lleida to better understand the phenolic profile of every variety.
