What are Polyphenols?
Polyphenols are natural plant-based compounds found in various foods, including tea, beer, red wine, chocolate, and notably, olive oil (tyrosols). Plants naturally produce polyphenols as a defence against microbial invasions.
Health benefits of Polyphenols
Polyphenols are known for their antioxidant activity, which contributes to the stability and distinctive taste of olive oils that are produced without refining or deodorization. The legal classification ‘extra virgin’ does not in itself indicate polyphenol content — two oils with the same label can be very different in composition.
This is why we share our chemical analysis: so that consumers can see the real values behind the words.
Hydroxytyrosol
Hydroxytyrosol is a highly potent phenolic compound predominantly found in high phenolic olive oil, studied for its strong antioxidant capacity in laboratory models where it demonstrates strong free radical scavenging and iron-chelating actions—sometimes outperforming other simple phenols—helping guard cellular components from oxidative damage ScienceDirect+15PMC+15ResearchGate+15. Additionally, a recent in vitro study revealed its ability to enhance mitochondrial biogenesis and function in adipocytes, suggesting it may support cellular energy processes ScienceDirect. Though these findings are promising, in the context of EU food communication the only approved claim pertains to olive oil polyphenols as a group is: “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress,” provided the oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g EatingWell+13Allrecipes+13Wikipedia+13.
References
- Gallardo-Fernández M, et al. Hydroxytyrosol in Foods: Analysis, Food Sources, EU…. PMC, 2022. PMC+2PMC+2
- Hao J, et al. Hydroxytyrosol promotes mitochondrial biogenesis and function in 3T3-L1 adipocytes. [ ScienceDirect ], 2010. PMC+15ScienceDirect+15ClinicalTrials+15
Polyphenol-rich diet: a recipe for wellness
The Mediterranean diet is often referred to as a “Recipe for Wellness,” with olive oil as its nutritional cornerstone. This diet, rich in polyphenols, is often associated in scientific literature with general markers of long-term health in the context of the Mediterranean diet
The polyphenolic content in olive oil helps preserve its freshness by preventing fatty acids from oxidizing, maintaining the oil’s health properties and quality.
How many Polyphenols should Olive Oil contain?
The minimum recommended polyphenol concentration in olive oil is 100mg/kg. However, this concentration decreases over time depending on storage conditions; olive oil should be kept in a cool, dark place.
Olea Prilis olive oils typically contain between 400 and 800 mg/kg of polyphenols, based on recent analyses.
High polyphenol content enhances the sensory properties of olive oil, responsible for distinctive bitter and spicy tastes. The bitter notes come from oleuropein, while the spicy sensation is due to oleocanthal.
Oleuropein is a natural polyphenol responsible for much of the bitterness and intensity of early-harvest extra virgin olive oils. It has been widely studied for its biological activities, including antioxidant and metabolic functions, although in EU food communication the authorised claim applies to olive oil polyphenols as a group: they contribute to the protection of blood lipids from oxidative stress. Beyond its role in flavour, oleuropein is one of the most researched olive phenols, often discussed in scientific literature for its potential contributions to cardiovascular and metabolic well-being – remember authorised claim refers only to polyphenols as a group. Frumuzachi et al. (2025) – Tandfonline – A meta‑analysis indicating that supplementation with oleuropein, hydroxytyrosol, and tyrosol may beneficially impact cardiometabolic parameters.
BioMed Central+5Taylor & Francis Online+5MDPI+5
Oleocanthal is a distinctive phenolic compound in some extra virgin olive oils, renowned for the sharp, peppery sensation it elicits at the back of the throat—a hallmark of freshness and quality. According to Parkinson & Keast (2014), oleocanthal has demonstrated significant anti-inflammatory activity in vitro, including inhibition of multiple pro-inflammatory mediators. Likewise, Scotece et al. (2012) showed that oleocanthal reduces nitric oxide production and suppresses the expression of IL-6, MIP-1α, IL‑1β, TNF‑α, and GM‑CSF in immune cell models ebi.ac.uk+3Olive Oil Times+3olivewellnessinstitute.org+3MDPI+3PubMed+3Wikipedia+3. While these findings are compelling, it’s important to clarify that under EU food communication rules, health claims must refer to olive oil polyphenols as a group—specifically, “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress,” when consumed in sufficient amounts.
Olive Oil and Authorised Health Claims
Superior-quality olive oil, such as organic Olea Prilis oil, can be appreciated for its high content of naturally occurring polyphenols and tocopherols (vitamin E), which contribute to its distinctive taste and nutritional value.
According to the European Food Safety Authority (EFSA, Regulation 432/2012), the following health claims are authorised for olive oil that have the relevant chemical profiles:
- Polyphenols: “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress,” provided the oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil.
- Unsaturated fats: “Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels.” Olive oil is naturally rich in monounsaturated fatty acids, primarily oleic acid.
- Vitamin E: “Vitamin E contributes to the protection of cells from oxidative stress,” when the oil provides at least 1.8 mg per 100 g.
Not all olive oils meet these thresholds — we encourage consumers to review the chemical analysis provided by producers, or choose oils that openly share these values, to ensure the benefits apply.
To obtain oils with higher polyphenol levels, producers focus on early harvesting, careful fruit selection, immediate cold pressing, and minimal processing. These practices not only enhance flavour but also help preserve the naturally occurring compounds that make olive oil nutritionally valuable.
Optimal Polyphenol intake from Olive Oil
Scientific research suggests that consuming about 20 g (two tablespoons) of high-quality olive oil per day allows you to benefit from its nutritional properties.
According to EFSA (Reg. 432/2012), olive oil can carry three authorised health claims when its composition meets the required thresholds:
- Polyphenols: Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, if the oil provides at least 5 mg of hydroxytyrosol and its derivatives per 20 g.
- Unsaturated fats: Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. Olive oil is naturally rich in monounsaturated fatty acids, mainly oleic acid.
- Vitamin E: Vitamin E contributes to the protection of cells from oxidative stress, when the oil provides at least 1.8 mg per 100 g.
Not all extra virgin olive oils provide these levels. This is why it is important to look at the chemical analysis of each oil or to choose producers who share this information transparently.
Consistent use of premium olive oil that meets the authorised thresholds for polyphenols, unsaturated fats, and vitamin E — as in Olea Prilis organic oil — can therefore contribute to the protection of blood lipids from oxidative stress, help maintain normal blood cholesterol, and support the protection of cells from oxidative stress — all while enhancing flavour and culinary pleasure.
Remember, good health often begins in the kitchen.
