How to choose high-polyphenol olive oil?

Polyphenols are the most sought-after chemical compounds in olive oil due to their link to numerous health benefits. They are also the group of compounds that attract the highest level of public as well as scientific attention.

A high polyphenol olive oil should be chosen to obtain the optimum health and wellness benefits known behind its consumption.

Look for the following characteristics when choosing a high polyphenol olive oil:

• Extra virgin olive oil, and no other grades, produced from a cold-press or cold-extraction process where the malaxation/grinding process is carried out below 27 °C (80 °F). Lower temperature preserves both the aroma and nutrients in the olive oil.
• Early harvest or oil produced from unripe olives.
• Varieties, such as Picual or Cornicabra, if going for Spanish olive oil.
• Olive oil that has a clean, fruity, and grassy smell with a robust, bitter taste and pungent kick on the mouth.
• The label that mentions polyphenol content with a suitable unit. Oil with 500+ mg/Kg of polyphenols is considered a high polyphenol olive oil.
• Olive oil that has a certification of authenticity.
• Olive oil packed in a dark glass bottle or other standard packaging material, not plastic.