Fenolico High Polyphenol Olive oil 500ml (936 mg/kg Polyphenols at Harvest)

Not all extra virgin olive oils are created equal.

Polyphenols are naturally occurring plant compounds that give fresh olive oil its vibrant green flavour, pleasant bitterness and characteristic peppery finish at the back of the throat. They are also the compounds that have attracted the greatest scientific interest for their antioxidant properties. Early-harvest olive oils, such as this Coratina variety, naturally contain much higher levels of polyphenols than many supermarket olive oils.

The European Food Safety Authority (EFSA) has approved the health claim that "olive oil polyphenols contribute to the protection of blood lipids from oxidative stress." To qualify, an olive oil must provide at least 5 mg of hydroxytyrosol and its related compounds per 20 g of olive oil (approximately 1½ tablespoons). That's why independent laboratory testing matters as it provides confidence in the quality and polyphenol content of the oil you're buying, rather than relying on marketing claims alone.

This early-harvest, cold-extracted Coratina extra virgin olive oil has been independently tested and contains 936 mg/kg total polyphenols, together with an exceptionally low acidity (0.21%) and low peroxide value (2.0 meq O₂/kg), indicators of freshness and careful production. Expect a beautifully vibrant olive oil with fresh grassy notes, a pleasant bitterness and a peppery finish, a hallmark of an oil naturally rich in polyphenols.

Lab Tested | 936 mg/kg Polyphenols at Harvest | Early Harvest | Cold Extracted | Product of Italy

✓ 966 mg/kg Polyphenols at Harvest
✓ Early Harvest Coratina Olives
✓ Harvested in Early November
✓ Cold Extracted Within Hours of Harvest
✓ Acidity 0.21%
✓ Peroxide Value 2 meq O₂/kg
✓ Independently Laboratory Tested
✓ Product of Italy

Suggested serving: Enjoy 1 tablespoon (approximately 20 mL) daily as part of a healthy Mediterranean-style diet. For maximum flavour and to preserve its delicate polyphenols, drizzle over salads, steamed vegetables, soups, legumes, eggs, avocado, fish or grilled meats, or simply enjoy with sourdough bread.

Avoid cooking or frying with this oil, as heat gradually reduces its delicate polyphenol content. Save it for finishing dishes and enjoy its fresh flavour every day.