High-polyphenol olive oil is a type of olive oil that is high in antioxidants and has a longer shelf life than regular olive oil. To ensure that the high-polyphenol olive oil retains its flavor and nutritional benefits, it is important to store it properly. Kosma I, Badeka A, Vatavali K, Kontakos S, Kontominas M (2016) Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition. Eur J Lipid Sci Technol 118:849–861 Reduced risk of type 2 diabetes: Olive oil high in polyphenols may help improve insulin sensitivity and lower blood sugar levels, reducing the risk of developing type 2 diabetes.

Squalene (2,6,10,15,19,23-hexamethyl-2,6,10,14,18,22-tetracosahexane), found in human, animal, plant and microbe cells as a precursor of sterols and of many other bioactive terpenoids, is the major component of VOO non-saponifiable fraction. The physicochemical properties, biosynthesis, natural occurrence, chemical synthesis and industrial sources of squalene have been recently reviewed [ 96].Bubola KB, Krapac M, Lukić I, Sladonja B, Autino A, Cantini C, Poljuha D (2014) Morphological and molecular characterization of Bova olive cultivar and aroma fingerprint of its oil. Food Technol Biotech 52:342–350 Our Koroneiki olives represent about 10 percent of the olives we grow on Northern California ranches that extend from Fresno up to Corning. It’s our smallest olive crop. By contrast, our Arbequina olives accounts for 70 percent and Arbosana the remaining 20 percent. This olive oil is a limited, family production, and the producer offers direct customer service. This olive oil is also very high in polyphenols, with 521 mg/kg (during production) using the only certified method by the International Olive Council called HPLC. If other testing methods were used, the number result would be even higher.

The end product is Oliviada olive oil – 100% pure, unblended, first cold-pressed extra virgin olive oil and classified PDO Kalamata. Due to low acidity, Oliviada olive oil is confirmed the premium extra virgin olive oil quality. Issaoui M, Flamini G, Brahmi F, Dabbou S, Hassine KB, Taamali A, Chehab H, Ellouz M, Zarrouk M, Hammami M (2010) Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils. Food Chem 119:220–225 Katsoyannos E, Batrinou A, Chatzilazarou A, Bratakos SM, Stamatopoulos K, Sinanoglou VJ (2015) Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels. Grasas Aceites 66:e067 What makes this olive oil so popular worldwide? Here’s a look into the Koroneiki olive and the acclaimed olive oils it makes. Which Olives Are Used To Make Olive Oil? Along with being apop­u­lar oil vari­ety, Arbequina is also used as table olives. Their fairly low polyphe­nol con­cen­tra­tion gives them amild, but­tery fla­vor many con­sumers pre­fer.

10 Best Olive Oil With High Polyphenols

Extra virgin olive oil has loads of benefits, but high-polyphenol EVOO is at the top of its class when it comes to combating chronic diseases and other health woes. Research suggests that polyphenol-rich olive oils may help: Olive oil made from asin­gle vari­ety is called a mono­va­ri­etal, or monocul­ti­var olive oil. Blends are crafted using oils from two or more cul­ti­vars.