Some olive oils are bought for flavor. These are bought for both. Polyphenols are the antioxidant compounds that give a young, early-harvest oil its green bite and its peppery, throat-catching finish — and they are the reason researchers keep studying extra virgin olive oil. Most extra virgin olive oil tests between 100 and 300 mg/kg. Every oil below was measured at crush, and the two at the top clear 500 mg/kg.
| Olive Oil | Polyphenols (at crush) | Crush Date | Character |
|---|---|---|---|
| Peruvian Coratina | 606.8 mg/kg | April 2026 | Fiery arugula and sweet anise, with a long, pronounced peppery finish. |
| Portuguese Cobrançosa Robust | 507 mg/kg | October 2025 | Savory and vegetal — arugula and green tea leaf, with a pungent finish. |
| Peruvian Barnea Robust | 436.6 mg/kg | April 2025 | Robust and full-flavored — a step below the 500 mg/kg line, and well above a typical oil. |
Questions, answered
What counts as a high-polyphenol olive oil?
Generally 500 mg/kg or more, measured at crush. Our Peruvian Coratina measured 606.8 mg/kg; our Portuguese Cobrançosa Robust measured 507 mg/kg.
Why does the number say "at crush"?
Polyphenols fade slowly over time and with heat and light, so the honest number is the lab measurement from when the oil was made. Store the bottle somewhere cool and dark, and use it within a few months of opening.
What does a high-polyphenol oil taste like?
Green, grassy, and peppery. A mild burn at the back of the throat is normal — it is considered a sign of a fresh, phenol-rich oil.
How do I use it?
As a finishing oil: salads, grilled vegetables, beans, soups, and good bread. Save your everyday oil for the frying pan.
All figures are lab chemistry measured at crush, as published for each lot by the mill and our supplier.