How to Identify High Polyphenol Olive Oil: Taste and Lab Testing Explained
Learn how to identify high polyphenol olive oil through taste and lab testing. Discover why polyphenols matter and how they impact health and quality.
13 May 2025
·5 min read
What Is High Polyphenol Olive Oil?
High polyphenol olive oil refers to extra virgin olive oil that contains a significantly elevated concentration of natural antioxidant compounds called polyphenols. These compounds are directly responsible for many of the health benefits attributed to olive oil, including anti-inflammatory and cardioprotective effects.
Importantly, the European Union has established an official health claim: if an olive oil contains more than 250 mg/kg of polyphenols, producers are permitted to label it as contributing to the "protection of blood lipids from oxidative stress."✨
However, not all olive oils meet this standard. In fact, the polyphenol content in olive oil can vary dramatically based on factors like olive variety, harvest timing, processing methods, and storage conditions. Studies suggest that the average polyphenol content of commercial olive oil is around 180 mg/kg, which falls short of the threshold needed for official health claims.
How Common Is High Polyphenol Olive Oil?
High polyphenol olive oil is relatively rare. A study conducted in Italy found that 90% of olive oils on the market were low in polyphenols, falling below the 250 mg/kg threshold. Similarly, a multi-country study across seven nations concluded that 96% of commercially available olive oils were also low in polyphenols.
Below, you can see the polyphenol levels of our olive oils and compare with it with the average amount of polyphenols in an olive oil bought in the supermarktet.
Why Polyphenols Matter
Polyphenols are not merely optional "extras" in olive oil—they are the foundation of its potential health benefits.
"The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself." — Nasir Malik, plant physiologist at the United States Department of Agriculture's
A comprehensive review published in Nutrients (2023) compared the effects of extra virgin olive oil (EVOO) rich in polyphenols versus low-phenol olive oil or other fats. It found that:
- High-polyphenol EVOO significantly lowered systolic and diastolic blood pressure compared to low-polyphenol oils and other dietary fats.
- EVOO rich in polyphenols reduced LDL oxidation—an important cardiovascular risk factor—and in some cases lowered LDL cholesterol compared to refined or low-phenol oils.
- EVOO with higher polyphenol content improved HDL function, even if total HDL cholesterol did not always increase.
- Participants consuming high-polyphenol EVOO experienced better blood sugar control and improved insulin sensitivity.
Importantly, the review emphasized that not all olive oils labeled "extra virgin" deliver these benefits unless their polyphenol content is sufficiently high. As Dr. Flynn, a lead researcher in the review, noted:
"Based on current testing in most countries, an oil could meet a standard for ‘extra virgin,’ but it might not have phenols, and it is the phenols that provide the health benefits," — Mary M. Flynn, Associate Professor of Medicine) at Brown University
How to Taste High Polyphenol Olive Oil Like an Expert
Tasting can be a powerful, practical way to identify genuine high-polyphenol olive oil. Expert tasters look for specific sensory markers:
- Bitterness: A prominent, pleasant bitterness on the tongue. This bitterness is primarily due to high concentrations of polyphenols, especially oleocanthal, a potent anti-inflammatory compound.
- Pungency: A spicy, peppery sensation at the back of the throat, often strong enough to trigger a single cough. This reaction—sometimes informally referred to as the "cough test"—is used by tasters to assess the strength of polyphenols in the oil. In general, the more pungency and coughing an oil provokes, the higher its likely polyphenol content, and the greater its potential health benefits.
How Lab Testing Confirms Polyphenol Content
While taste provides important clues, lab testing offers definitive proof. Laboratory analysis measures the exact polyphenol content of olive oil, expressed in milligrams per kilogram (mg/kg).
However, even with a high starting point, polyphenols degrade over time. That’s why it is essential to select olive oils from the latest harvest, ensuring you receive the maximum health benefits.
We always use olive oil from the latest harvest and lab-test our olive oils to confirm their polyphenol content. We only use olive varieties that are high in polyphenols, but especially our Green Machine stands out—with up to 4x more polyphenols than an average olive oil.
