Polyphenols in Olive Oil: HPLC Comparison by Origin & Brand
Not all extra virgin olive oils contain the same amount of polyphenols. The quantity depends on the cultivar, harvest time, climate, and production method. On this page, we compare the polyphenol values of the olive oils we carry — measured by HPLC analysis per batch — so you can make an informed choice based on objective laboratory data.
Hakan Uzunkaya, Olive Oil Sommelier & founder of Olijfoliemarkt, exclusively selects olive oils where the producer provides HPLC reports per batch.
What are polyphenols and why are they important?
Polyphenols are bioactive compounds naturally found in olives. The most important ones for health and taste are:
- Oleocanthal — has COX-1 and COX-2 inhibitory effects comparable to ibuprofen[1]
- Oleuropein — powerful antioxidant, responsible for bitterness
- Hydroxytyrosol — high bioavailability, protects LDL cholesterol from oxidation
European regulation EU 432/2012 recognizes the health claim threshold at ≥ 250 mg/kg polyphenols (expressed as hydroxytyrosol and derivatives). Olive oils that meet this threshold are officially allowed to bear the claim: "contributes to the protection of blood lipids from oxidative stress."
HPLC polyphenol values: our olive oils compared
The values below were measured using High Performance Liquid Chromatography (HPLC). All values are expressed in mg/kg and pertain to the most recent available harvest.
| Olive Oil | Origin | Cultivar | Total Polyphenols (mg/kg) | Oleocanthal (mg/kg) | EU Claim Threshold |
|---|---|---|---|---|---|
| Guglielmi – Monogram Intenso | Puglia, Italy | Coratina | 480–560 | 180–220 | ✅ Yes |
| Guglielmi – Puglia P.G.I | Puglia, Italy | Coratina blend | 380–450 | 140–180 | ✅ Yes |
| LeFerre – Olio di Puglia I.G.P | Puglia, Italy | Ogliarola / Coratina | 350–420 | 120–160 | ✅ Yes |
| Cretan Heritage – Krissa Bio | Crete, Greece | Koroneiki | 320–400 | 100–150 | ✅ Yes |
| Cretan Heritage – One Root Bio | Crete, Greece | Koroneiki | 300–380 | 90–140 | ✅ Yes |
| Nobleza Del Sur – ECO DAY | Andalusia, Spain | Picual | 280–350 | 80–120 | ✅ Yes |
| NINURTA – Trilye | Bursa, Turkey | Trilye (Gemlik) | 260–330 | 70–110 | ✅ Yes |
| Nobleza Del Sur – Children | Andalusia, Spain | Arbequina blend | 150–200 | 40–70 | ❌ No |
| Supermarket extra virgin (average) | Blend, diverse | Unknown | 50–150 | < 40 | ❌ No |
Sources: producer HPLC reports per batch, harvest 2024/2025. Values may vary per harvest year. Supermarket average based on published scientific research (Cecchi et al., 2020).
Polyphenols per olive cultivar: background
| Cultivar | Origin | Polyphenol Potential | Characteristic |
|---|---|---|---|
| Coratina | Puglia, Italy | ⭐⭐⭐⭐⭐ Very High | Intensely bitter & pungent, highest oleocanthal content |
| Koroneiki | Greece (Crete) | ⭐⭐⭐⭐ High | Fruity, peppery, grassy — consistently high polyphenol content |
| Picual | Spain (Andalusia) | ⭐⭐⭐⭐ High | Tomato leaf, fig, stable due to high oleic acid content |
| Gemlik (Trilye) | Turkey (Bursa/Çanakkale) | ⭐⭐⭐ Medium-High | Mildly bitter, ripe fruit, good fat profile |
| Arbequina | Spain / worldwide | ⭐⭐ Low-Medium | Mild, fruity, suitable for children & beginners |
Factors influencing polyphenol content
The polyphenol content in extra virgin olive oil is determined by multiple variables:
- Harvest time: Early harvest (green olives, October–November) structurally yields 30–50% more polyphenols than late harvest (ripe, black olives).
- Olive cultivar: Coratina and Koroneiki naturally have a higher polyphenol reservoir than Arbequina or Leccino.
- Climate: Drought stress during the growing season increases polyphenol content (physiological defense reaction of the olive tree).
- Processing: Cold extraction (<27°C) within 4–6 hours after harvest preserves polyphenols; higher temperatures or longer waiting times lead to degradation.
- Storage: Dark glass or tin, <20°C, protected from light — exposure to light and heat accelerates polyphenol degradation.
Frequently Asked Questions about Polyphenols in Olive Oil
How many polyphenols does olive oil need to be healthy?
According to EU Regulation 432/2012, olive oil must contain at least 250 mg/kg polyphenols to bear the official health claim. Scientific research suggests that daily consumption of 20 ml of olive oil with ≥250 mg/kg demonstrably contributes to the protection of blood lipids. For therapeutic applications, researchers often assume 400–600 mg/kg as a target value.[2]
Why isn't there a polyphenol value on the bottle?
Polyphenol content is not a mandatory labeling requirement in the EU, although this is under political pressure. Producers who publish HPLC reports do so voluntarily as proof of quality. We provide HPLC reports per batch upon request for all olive oils we carry.
Can I taste the polyphenol content?
Partially, yes. Oleocanthal — the polyphenol with the strongest anti-inflammatory effect — causes a characteristic burning/tickling sensation at the back of the throat (the so-called "throat test"). The more intense the tickle, the more oleocanthal. Bitterness is also an indicator of oleuropein. A mild, neutral taste indicates a low polyphenol content — but laboratory analysis remains the only reliable measurement.
Which olive oil has the most polyphenols in your assortment?
The Guglielmi Monogram Intenso scores highest in our assortment with 480–560 mg/kg total polyphenols, followed by the Guglielmi Puglia P.G.I. (380–450 mg/kg). Both are based on the Coratina cultivar from Puglia, which naturally has the highest polyphenol concentration among European cultivated varieties.
Do polyphenols lose their efficacy when heated?
Yes. At temperatures above 180°C, polyphenols degrade significantly. Light frying (up to ±160°C) still retains approximately 60–80% of the polyphenols. For maximum health benefits, extra virgin olive oil with a high polyphenol content is best used raw: over salads, grilled vegetables, or as a finishing oil over soup or pasta.[3]
Scientific References
- Beauchamp GK et al. (2005). "Ibuprofen-like activity in extra-virgin olive oil." Nature, 437, 45–46. DOI:10.1038/437045a
- European Commission. Regulation (EU) No 432/2012 — health claims for foods. Official Journal of the EU, 2012.
- Aparicio-Ruiz R et al. (2018). "Effect of heating on the phenolic compounds of virgin olive oil." Food Chemistry, 261, 292–299.
Written by: Hakan Uzunkaya, Olive Oil Sommelier & Founder — Olijfoliemarkt.nl
Last updated: June 2026