Polyphenol Olive Oil FAQ
High polyphenol olive oil is extra virgin olive oil rich in natural antioxidants linked to heart health, reduced inflammation, and cellular protection. Research shows regular consumption is associated with improved cardiovascular, metabolic, and cognitive outcomes.
What is high polyphenol olive oil?
High polyphenol olive oil is extra virgin olive oil (EVOO) that contains high levels of natural compounds called polyphenols. These compounds act as antioxidants and are responsible for many of the health benefits associated with olive oil.
High polyphenol olive oils are typically made from early harvest olives and produced using careful extraction methods to preserve these beneficial compounds.
What are polyphenols in olive oil?
Polyphenols are naturally occurring plant compounds found in olives. They help protect the oil from oxidation and, when consumed, may support:
- Heart health
- Reduced inflammation
- Antioxidant protection
They are also responsible for the bitter taste and peppery finish of high-quality olive oil.
What is considered high polyphenol olive oil?
Polyphenol levels in olive oil are usually measured in mg/kg (milligrams per kilogram).
As a general guide:
- Low: under 100 mg/kg
- Moderate: 100–250 mg/kg
- High: 250+ mg/kg
- Very high: 500+ mg/kg
Premium oils like The Governor EVOO can reach significantly higher levels – 1800 mg/kg.
How are polyphenols measured?
Polyphenol levels are measured through 3rd party laboratory testing, using advanced analytical methods.
Reputable producers often provide:
- Lab certificates
- Polyphenol values per harvest
- Transparency about testing
This ensures you know the quality and potency of the EVOO.
What are the health benefits of polyphenol olive oil?
Research, including studies indexed on PubMed, suggests that polyphenol-rich olive oil may help:
- Support cardiovascular health
- Reduce inflammation
- Protect cells from oxidative stress
- Support brain and cognitive function
Benefits are most noticeable when consumed regularly as part of a balanced diet.
Why does olive oil burn or sting the throat?
That peppery, throat-stinging sensation is caused by oleocanthal, a natural polyphenol found in high-quality EVOO.
It’s a positive sign and indicates:
- Freshness
- High polyphenol content
- Potent antioxidant activity
How much polyphenol olive oil should I take daily?
According to European health claim guidance, beneficial effects are linked to:
- 20g (around 2 tablespoons) per day
(European Food Safety Authority guidance on olive oil polyphenols)
With high-polyphenol olive oils, many people choose:
- 1 tablespoon daily
Best consumed raw to preserve polyphenols.
Can You Cook with Polyphenol Olive Oil?
Yes, you can absolutely cook with high polyphenol olive oil.
High-quality, high polyphenol olive oil is naturally more stable when heated than many other cooking oils. This is because polyphenols act as natural antioxidants, helping to protect the oil from oxidation and breakdown during cooking.
Some polyphenols are reduced when exposed to heat,
However:
- A significant portion remains after normal household cooking
- The oil still retains beneficial antioxidant activity
- Higher-polyphenol oils retain more overall benefits
In simple terms: the higher the polyphenol content, the more resistant the oil is to heat damage.
Which olive oil has the highest polyphenols?
The highest polyphenol olive oils are typically:
- Early harvest
- Cold extracted
- Single estate
- Lab tested
Premium oils like The Governor EVOO are known for exceptionally high concentrations.
Is high-polyphenol olive oil better than regular olive oil?
Yes, olive oils with higher polyphenol levels offer:
- Greater antioxidant activity
- Stronger anti-inflammatory properties
- More intense flavour
This makes them both healthier and more distinctive in taste.
Do polyphenols decrease over time?
Yes, polyphenol levels naturally decrease as olive oil ages.
To maintain quality:
- Store in a cool, dark place
- Keep bottles sealed
- Use within recommended timeframes
What does high-polyphenol olive oil taste like?
High-polyphenol olive oil typically has:
- A fresh, green aroma
- Slight bitterness
- A peppery finish
These characteristics are signs of quality and potency, not defects.
References to Search
- Beauchamp, G.K. et al. (2005) Phytochemistry – Oleocanthal anti-inflammatory activity
- Cicerale, S. et al. (2021) Antioxidants – EVOO and oxidative stress
- Estruch, R. et al. (2018) New England Journal of Medicine – Mediterranean diet & cardiovascular health
- Gorzynik-Debicka, M. et al. (2018) International Journal of Molecular Sciences – Olive oil polyphenols review
- Gorzynik-Debicka, M. et al. (2024) International Journal of Molecular Sciences – EVOO and metabolic health
- Guasch-Ferré, M. et al. (2022) Journal of the American College of Cardiology – Olive oil and mortality
- Martín-Peláez, S. et al. (2019) International Journal of Molecular Sciences – Anti-inflammatory effects
- Owen, R.W. et al. (2011) Lipids in Health and Disease – Olive oil and cancer pathways
- Parkinson, L. & Keast, R. (2014) International Journal of Molecular Sciences – Oleocanthal properties
- Tessier, A.J. et al. (2024) JAMA Network Open – Olive oil and dementia mortality
- Visioli, F. et al. (2024) Nutrients – EVOO and cholesterol
The Governor has been so far studied for...
The polyphenols in the Governor EVOO are measured by NMR - Nuclear Magnetic Resonance. NMR is very expensive to use but it is proven to be the most accurate way for producers to identify their olive oil as high phenolic olive oil.
The oleocanthal concentration in EVOO can vary considerably. This is due to several factors, including the variety of olive, geographical location of the olive trees, olive maturity when pressing, cultivation and production techniques.
- Olive Compound Oleocanthal: A New Possible Treatment Approach for Aggressive Prostate Cancer - Published November 2025
- The Olive Oil Phenolic S-(-)-Oleocanthal Suppresses Colorectal Cancer Progression and Recurrence by Modulating SMYD2-EZH2 and c-MET Activation - Published January 2025
- Extra virgin olive oil enhances the blood-brain barrier function in Mild Cognitive impairment - Published December 2022
- Oleocanthal Attenuates Metastatic Castration-Resistant Prostate Cancer Progression and Recurrence by Targeting SMYD2 - Published July 2022
- The effect of Dietary Intervention with high oleocanthal and oleacein olive oil in patients with early stage chronic Leukemia - Published 21 January 2022
- Oleocanthal is inhibiting lung cancer – published 11 June 2020
- Safety Evaluation of single dose of Oleocanthal – published 20th January 2020
- Oleocanthal combine with lapatinib treatmentsynergized against HER 2 breast cancer – published 15th February 2020
- Alzheimer and cancer cells at the ULM and hunter college of New York ( Cornel University)
- Oleocanthal rich restores the blood – brain barrier – Accepted 12th June 2019
- Oleocanthal on its oral anti breast cancer activity – published 9th April 2019
- Optimization of taste masked oleocanthal – 5 October 2019
- Oleocanthal rich enhances donepezil effect by reducing amyloid b and toxicity of Alzheimer disease – 8th may 2018
Scientific Advisors
Dr. Prokopios Magiatis and Dr. Eleni Melliou are at the forefront of olive oil research. Dr. Magiatis is a co-founder and vice-president of the Oleocanthal International Society and co-founder of the World Olive Center for Health in Athens. Dr. Melliou is co-founder and general secretary of the Oleocanthal International Society and co-founder of the World Olive Centre for Health in Athens.
The World Olive Centre is a specialised organisation dedicated to the study of the health benefit’s of Olive oil. Its main objective is to provide support for clinical trials using high phenolic extra virgin olive oil.
Prokopios Magiatis research is focused on the isolation, chemical synthesis and bioactivity of natural products especially olive oil. He is an expert on the analyses and measurement of bioactive compounds like oleocanthal in olive oil. Dr. Eleni Melliou research is focused on the chemistry of natural products and particularly on isolation and structural identification of bioactive small molecules from foods with the use of chromatographic and spectroscopic methods.
“We can certify that The Governor is an extremely rare extra virgin olive oil that stands out from the usual oils. It is an oil highly recommended to all consumers looking for olive oil with enhanced properties for health protection”
Prokopios Magiatis, Associate Professor – Athens University Faculty of Pharmacy
