High-polyphenol extra virgin olive oil is more than a cooking ingredient.
It’s a daily functional food — a natural nutraceutical backed by decades of research.
At The Good Oil Club, we source and verify some of Italy’s finest early-harvest EVOOs, with polyphenol levels ranging from 350 mg/kg to 900+ mg/kg.
These oils are selected for one reason only: measurable health impact and exceptional freshness.
Polyphenols are naturally occurring antioxidant and anti-inflammatory compounds found in olives — especially when harvested early while still green.
They are responsible for:
If an olive oil tastes flat or neutral, it’s likely missing the very compounds that matter most.
Olive oil polyphenols help:
The European Food Safety Authority (EFSA) authorises a health claim for olive oils containing ≥250 mg/kg of polyphenols when consumed daily.
Clinical and observational studies link high-polyphenol EVOO to:
Effective daily intake used in studies:
High-polyphenol EVOO contains compounds such as oleocanthal, shown to:
Polyphenols are natural antioxidant compounds found in high-quality extra virgin olive oil. They contribute to the distinctive peppery finish and gentle bitterness of early-harvest oils — and are closely linked to many of EVOO’s recognised health benefits.
Polyphenol content is measured in milligrams per kilogram (mg/kg). While many standard olive oils fall well below meaningful antioxidant levels, carefully harvested, premium oils can test significantly higher.
At The Good Oil Club, our curated selection typically ranges from 350 mg/kg through to 900+ mg/kg, depending on cultivar, harvest timing and seasonal conditions.
Polyphenol levels naturally vary from season to season. We prioritise freshness, integrity and peak harvest quality — ensuring every oil delivers both exceptional flavour and substantial antioxidant presence.
We:
Every oil you see here has been chosen because it delivers on health, freshness, and flavour.
