You keep hearing about polyphenols in olive oil. But what are they, and why does it matter?
Polyphenols are naturally occurring antioxidant compounds found in olives. They're what give high-quality extra virgin olive oil that distinctive peppery kick at the back of your throat — that little cough or burn. That's not a flaw. That's the polyphenols, and it's a sign of a fresh, high-quality olive oil.
Research has linked high-polyphenol olive oil to heart health, reduced inflammation, brain health, and even longevity. The Mediterranean diet — one of the healthiest in the world — is built on this stuff.
The European Food Safety Authority has actually approved a health claim for olive oils with more than 250 milligrams of polyphenols per kilogram. That's the threshold where the science says there's a measurable cardiovascular benefit.
The oils we carry at The Olive Oil Company regularly test above 300, 400, sometimes 600 parts per million and higher. We post the polyphenol count for every oil, right alongside the crush date and chemistry.
Compare that to a typical grocery store extra virgin: no polyphenol requirement, no posting, and often close to zero by the time it gets to you.
Many of our customers take a tablespoon of our high-polyphenol oil every single morning — just like a supplement.
We carry some of the highest-polyphenol oils available in Canada. Come taste and see the difference.