When talking about high-quality extra virgin olive oil, one term often comes up: polyphenols.
Responsible for some of the bitterness and the famous throat tingle, they are also studied for their antioxidant properties and play an essential role in the oil's stability.
But what exactly are polyphenols? Why do some oils contain much more of them than others? How are they measured? And why do producers emphasize their concentration so much?
Here is everything you need to know.
What are polyphenols?
Polyphenols are natural compounds found in plants. Olive trees produce them, among other things, to protect themselves against various environmental stresses, such as drought, diseases, or external threats.
During extraction, some of these compounds are naturally transferred to the extra virgin olive oil.
Not all oils contain the same amount. Their concentration depends notably on:
- the olive variety;
- the climate;
- the maturity stage of the olives;
- harvesting conditions;
- the speed of extraction.
Why are polyphenols important?
Polyphenols influence several essential characteristics of olive oil.
They notably help to:
- naturally protect the oil against oxidation;
- preserve its aromatic qualities over time;
- contribute to its flavor structure;
- add length on the palate.
An oil rich in polyphenols generally retains its freshness longer when stored properly.
Why do they cause bitterness and pungency?
This is probably the most common question.
Contrary to popular belief, a slight bitterness and a progressive pungency are often signs of freshness.
These sensations come partly from the polyphenols naturally present in the oil.
Bitterness is mainly expressed on the sides of the tongue.
Pungency, on the other hand, often appears at the back of the mouth or in the throat as a slight tingle.
These sensations should remain harmonious and balanced.
Discover the characteristics of Manzanilla Cacereña olive oil and its aromatic profile.
Are polyphenols beneficial for health?
Olive oil polyphenols are the subject of extensive scientific research.
The European Food Safety Authority (EFSA) recognizes a specific health claim:
Olive oil polyphenols help protect blood lipids from oxidative stress.
However, this claim can only be used for oils containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil, in accordance with Regulation (EU) No 432/2012.
The observed benefits are part of a balanced diet and a healthy lifestyle.
How are polyphenols measured?
Polyphenol content is determined by laboratory analysis.
Results are generally expressed in mg/kg of oil.
This measurement allows oils to be compared and their richness in phenolic compounds to be assessed.
For reference:
| Concentration | Level |
|---|---|
| < 100 mg/kg | Low |
| 100 to 250 mg/kg | Moderate |
| 250 to 400 mg/kg | High |
| 400 to 600 mg/kg | Very high |
| > 600 mg/kg | Exceptional |
At Casa Montero y Bianchi, our Fruité Vert Millésime 2025 oil was analyzed at 632 mg/kg, demonstrating a naturally high concentration of polyphenols.
Why do all oils not have the same level?
Many factors influence this concentration.
Among the most important:
- the olive variety;
- the terroir;
- climatic conditions;
- the harvest date;
- the time between harvest and extraction;
- storage conditions.
An early harvest followed by rapid extraction generally helps preserve these compounds better.
Discover our guide dedicated to the Manzanilla Cacereña variety.
Do polyphenols decrease over time?
Yes.
Like many natural compounds, polyphenols gradually decrease over the life of the oil.
This decline is accelerated by:
- light;
- air;
- heat;
- time.
This is why it is recommended to store the oil:
- in an opaque bottle;
- away from light;
- in a cool place;
- tightly closed after each use.
Can you cook with an oil rich in polyphenols?
Yes.
Extra virgin olive oil can perfectly well be used in cooking.
However, if the goal is to fully enjoy its aromatic profile and preserve its phenolic compounds as best as possible, using it raw or in gentle cooking is generally preferable.
Why is Manzanilla Cacereña naturally rich in polyphenols?
Some olive varieties are renowned for their natural richness in phenolic compounds.
Manzanilla Cacereña is one of these varieties.
Combined with the terroir of Sierra de Gata, careful harvesting, and rapid extraction, it produces particularly balanced oils that are fresh, structured, and expressive.
Discover why Manzanilla Cacereña is a rare olive variety.
How to incorporate an oil rich in polyphenols into your diet?
An extra virgin olive oil rich in polyphenols is ideal with:
- grilled vegetables;
- salads;
- fish;
- legumes;
- whole grains;
- toast.
It naturally fits into a diet inspired by the Mediterranean diet.
Discover why olive oil is recommended for athletes.
Polyphenols play an essential role in the personality of an extra virgin olive oil. They influence its taste, stability, and serve as a valuable indicator of its freshness.
Their concentration depends on many factors: variety, terroir, harvest, extraction, and storage conditions.
Choosing an oil made with care allows you to fully appreciate these natural qualities.
Discover an oil naturally rich in polyphenols
At Casa Montero y Bianchi, we produce single-variety extra virgin olive oils from Manzanilla Cacereña, carefully harvested in Sierra de Gata and then quickly cold-extracted to preserve all their aromatic richness.
Discover our Fruité Vert and Fruité Mûr oils and explore the full expression of this rare variety.
Sources
I recommend adding this section at the end of the article (it is a real plus for your credibility and SEO):
- European Food Safety Authority (EFSA) – Scientific Opinion on the substantiation of health claims related to olive oil polyphenols.
- Regulation (EU) No 432/2012 of the Commission of 16 May 2012 establishing a list of authorised health claims relating to foods.
- International Olive Council (IOC/COI) – Olive Oil Chemistry and Standards.
- Covas, M.-I. et al. The effect of polyphenols in olive oil on heart disease risk factors. Annals of Internal Medicine, 2006.
- Gorzynik-Debicka, M. et al. Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, 2018.
