About Polyphenols

The Truth about Polyphenol Counts

We tested for phenolic analysis in the early years of production and consistently landed in the mid-ranges (300-400) on an average scale up to 800). In summary, scores generally depend upon 1) the varietals produced; 2) the ripeness of the olives; and 3) the freshness of the sample. While there is a wide range between producers, they don’t change much in-house year-to-year. Specifically scores are dependent on agronomic factors, the ripeness of olives, as well as extraction technology, along with storage or packaging processes. Depending on how deep a dive to wish to do to research this aspect, more info follows below:

The phenolic content of oil is highest immediately at pressing, and it slowly diminishes with time. So that means if tests are run at harvest and numbers published, it was reflective of a snapshot in time, not related to the actual lot consumers have purchased. Therefore, numbers are much higher at harvest, and much lower at the end of 18 months.

That being said, here are a few facts that might inform your future EVOO purchases:

a) Buy the freshest oil you can. The closer to harvest, the higher the nutritional content. Ensure you have a harvest date on the bottle or that you trust the producer;

b) Research what type of olives carry higher phenolic content. Italian varietals like ours have a medium-range intensity and are smooth and buttery, and therefore, carry medium-range polyphenol content. Olives typically range from 50-1000 ppm. Some Spanish, French, and Greek olives carry higher phenolic content, as do unripe olives. A high-intensity oil will carry a higher polyphenol count. But - it will be highly astringent.

c) Producers strive to harvest at just the right time - early enough to capture a significant amount of green, unripe olives, but late enough so that a good amount is ripe and black. At our olive ranch, we grow a variety of olives that ripen at differing rates, so that increases our odds of having a range of ripeness present at harvest time. More complicated than one would intuitively imagine, deciding exactly WHEN to harvest is part art, part science, and a lot of just good luck!

d) Judge by taste - a very peppery finish is indicative of higher phenolic content. An oil that does not have this taste aspect is probably lower in nutritional value.

d) Buy an oil you like, from a source you can trust. Extremely high polyphenol content equates to a very bitter, astringent taste. Usually consumers will use more of a product that aligns with their taste. If it doesn’t taste good to you, you won’t use it enough to reap the nutritional benefits.

Remember, consumers are a target for profit in a market saturated with competition. Like all information, marketeers can spin the numbers to sell their products, but as a consumer, it falls on you to be as informed as possible.