Which olive oils have high polyphenols?
The health conscious will want to know which olive oil has the highest polyphenols. Phenol content is determined by olive variety, time of picking, olive condition and processing method, whether the oil is refined and the length of time the oil has been stored. Variety – Specific types of olives, such as the Tuscan varieties (Frantoio, Coratina, Lucca, Pendolino), will have higher polyphenol values. These oils are valuable in that when blended with a low polyphenol oil they will extend the shelf life by preventing rancidity. Time of picking – Most olives picked earlier in the year will have more polyphenols. Olives picked later in the winter have fewer polyphenols and a more mellow taste. Polyphenol concentrations increase with fruit growth until the olives begin to turn purple then begins to decrease. Years ago farmers valued the more mellow taste and tried to wait to pick their olives but risked freezing or loss to the elements. Now the strong earlier harvest taste has become popular
