Phenolic Compounds

Hello Everyone,

We are getting more and more inquiries from our guests about polyphenols. And as co-owner & resident Master Miller, I would like to give you some more information so you can understand our olive oil and health benefits a little better.

Olive oil is an incredibly healthy fat. Fresh-squeezed extra virgin olive oil is a monounsaturated fat which helps control cholesterol in our bloodstream. But it is loaded with minor constituents that offer large health benefits. And among those minor constituents are a category commonly called polyphenols. But these are more accurately defined as phenolic compounds.

These phenolic compounds vary in their bioactivity. Some are not helpful at all and others are highly active in our bodies. The main beneficial constituents in fresh-squeezed extra virgin olive oil are Hydroxytyrosol and its derivatives, oleuropein and oleocanthal. 

When most people think about the polyphenol level or count in olive oil, they are actually talking about what is commonly presented as the TOTAL POLYPHENOL level. However, many of these phenolic compounds are not bioactive and consequently they do not offer any health benefits that we are aware of. In addition, the level or count of polyphenols is valid only at the time of the test. The polyphenol level declines over time and may decline rapidly if storage is not ideal. 

Therefore, it is important to know a few key facts.

• FRESH & OFTEN – The most important thing is to choose a fresh-squeezed olive oil that you enjoy and use it often. This will guarantee that you maximize the amount of these healthy phenolic compounds in your body and that your food will taste delicious! If you don’t see a Press Date or Fresh-Squeezed date on the bottle, we recommend continuing your search. Buying olive oil as close to the press date as possible will give you the highest level of bioactive phenolic compounds. And using fresh olive oil often and regularly will ensure you get all the health benefits and all the great flavor. Your food will taste better, and it will be better for you!

• BIOACTIVE LEVELS –  If you really want to put a polyphenol level number on the olive oil, consider the bioactive levels as opposed to the Total Polyphenol count. The bioactive levels are really the only ones we know for certain help our bodies. There is no benchmark for what a good polyphenol level is. The science is still emerging, and studies need to be done to really hone in on phenolic compounds. And no matter how high the total polyphenol count is, remember, only the bioactive levels offer health benefits. These are found in their highest levels in the freshest extra virgin olive oil.

• STORAGE ESSENTIALS – Store your fresh-squeezed olive oil in a dark, cool place. Your pantry or cabinet is ideal. In addition, we recommend olive oils that come in dark bottles. These will help block sunlight and heat from damaging the olive oil. Clear bottles may sit in direct sunlight and will suffer from heat damage more easily. Like a wine, olive oil left in a hot space like a car for extended time can have impacted flavor and health benefits. 

 

The Results Are In

Our most recent test (April 2024) on the polyphenol levels of 2 of our fresh-squeezed extra virgin olive oils had the following results:

 

Olivum Late Harvest Reserve Extra Virgin Olive Oil: 

-Hydroxytyrosol (and derivatives): 91.6 ppm (parts per million)

-Oleuropein : 72.1 ppm

-Oleocanthal : 71.5 ppm

TOTAL POLYPHENOL : 320 ppm

 

Olive View Estate Extra Virgin Olive Oil:

-Hydroxytyrosol (and derivatives): 284.5 ppm (parts per million)

-Oleuropein : 224.9 ppm

-Oleocanthal : 223.6 ppm

TOTAL POLYPHENOL : 595 ppm

 

*Please note, we can only run tests on our traditional olive oils. Our co-milled flavored olive oils will test roughly the same as our Olivum Late Harvest Reserve Extra Virgin Olive Oil. Some may even be a little higher count due to the phenolic compound contribution of the co-milled fruit or herb.

 

Slainte!

Thom