Polyphenols in olive oil: what are they and why are they important?
Short answer: polyphenols are natural antioxidants found in extra virgin olive oil. They contribute to the bitter and pungent taste of good olive oil and are often seen as an important quality characteristic of early harvest olive oil.
At Casa Gomez, we often get asked: which olive oil contains a lot of polyphenols? The answer depends on several factors: the olive variety, the harvest time, the pressing method, storage, and the freshness of the oil.
What are polyphenols?
Polyphenols are plant compounds naturally present in olives. In extra virgin olive oil, they are responsible for the recognizable green, bitter, and peppery notes, among other things. The earlier the olives are harvested, the higher the polyphenol content often is.
Why is olive oil sometimes bitter or pungent?
A bitter taste and a stinging sensation at the back of the throat are often positive signs in quality extra virgin olive oil. This taste is partly due to natural polyphenols. Picual olive oil from Jaén, in particular, is known for its robust, green character and high stability.
Which olive oil contains a lot of polyphenols?
Olive oil with a high polyphenol content is usually:
- extra virgin olive oil;
- made from early harvested green olives;
- cold extracted;
- derived from varieties such as Picual, Cornicabra, or Hojiblanca;
- well-protected from light, heat, and oxygen.
Polyphenols and health
The European Union permits a specific health claim for olive oil polyphenols when the oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 grams of olive oil. This claim states that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
How to recognize an olive oil with high polyphenol content?
Look for terms such as early harvest, cosecha temprana, extra virgin, Picual, and polyphenols. Taste also tells a lot: a good olive oil should be green, bitter, and peppery.
Our selection of olive oils with high polyphenol content
At Casa Gomez, we select Spanish extra virgin olive oil from producers who practice early harvest, cold extraction, and careful storage. View our selection of extra virgin olive oil.
Frequently asked questions about polyphenols in olive oil
Is bitter olive oil better?
Bitterness can be a positive sign. It often indicates green olives and natural polyphenols.
Which Spanish olive oil has a high polyphenol content?
Picual olive oil from Jaén, in particular, is known for its high polyphenol content and robust flavor.
Do polyphenols disappear when heated?
Some of the aromatic substances and antioxidants can decrease with heating, but extra virgin olive oil remains suitable for normal baking and cooking.
Why do we publish polyphenol data?
At Casa Gomez, we believe that good olive oil is more than just a pretty label or a price tag. That's why we try to give our customers as much insight as possible into the origin, quality, and composition of the olive oils we sell.
Our connection to Spanish olive oil goes beyond a commercial relationship. The family of founder Daniel Gomez has its roots in the Sierra de Segura in the province of Jaén, the heart of Spanish olive oil production. As a result, we regularly visit producers, olive groves, and cooperatives in regions such as Sierra de Segura, Sierra de Cazorla, and in Relleu Alicante.
During these visits, we speak directly with producers about topics such as harvest times, olive varieties, production methods, flavor profiles, and, where available, polyphenol values. We use this information to better inform our customers and help them choose an olive oil that suits their taste and preferences.
Polyphenols are just one of the factors that determine the quality of olive oil. Freshness, origin, extraction method, storage, and the olive variety used also play an important role. That's why we always look at the complete story behind an olive oil and not just one analysis figure.
We strive to regularly update this database with new information from producers and laboratory analyses. As soon as new data becomes available, we will update this page so that visitors always have access to the most current information.
Do you have questions about polyphenols, Spanish olive oil, or a specific product from our range? Feel free to contact us. We are happy to share our knowledge and experience about extra virgin olive oil from Spain.
Casa Gomez Polyphenol Database
Below you will find an overview of polyphenol values of olive oils in the Casa Gomez assortment. Polyphenols are usually expressed in mg/kg or ppm. These values can vary per harvest year due to variety, weather conditions, harvest time, extraction, and storage.
| Olive oil | Origin | Olive variety | Harvest | Polyphenols | Source / status |
|---|---|---|---|---|---|
| Casa Gomez Extra Virgin Olive Oil | Sierra de Segura, Jaén | Picual | 2025/2026 | To be confirmed | Analysis or producer information to follow |
| Oro de Génave | Sierra de Segura, Jaén | Picual | 2025/2026 | approx. 400–650 ppm | Previous producer information from Jaencoop |
| Saqura | D.O. Sierra de Segura, Jaén | Picual | 2025/2026 | To be confirmed | Producer information requested |
| Tierras de Tavara Premium | Sierra de Segura, Jaén | Picual | 2025/2026 | approx. 500 ppm | Previous producer information from Oleofer |
| Tierras de Tavara BIO | Sierra de Segura, Jaén | Picual | 2025/2026 | approx. 500 ppm | Previous producer information from Oleofer |
| Señoríos de Relleu Organic | Alicante, Comunidad Valenciana | Blend | 2025/2026 | approx. 230 ppm | Provided in 2026 by Señorios de Relleu |
| Señoríos de Relleu Delicate | Alicante, Comunidad Valenciana | Blend | 2025/2026 | approx. 400 ppm | Provided in 2026 by Señorios de Relleu |
| Señoríos de Relleu Medium | Alicante, Comunidad Valenciana | Blend | 2025/2026 | approx. 600 ppm | Provided in 2026 by Señorios de Relleu |
| Señoríos de Relleu Intense | Alicante, Comunidad Valenciana | Blend | 2025/2026 | approx. 620 ppm | Provided in 2026 by Señorios de Relleu |
| Señoríos de Relleu Agatha Ruiz de la Prada | Alicante, Comunidad Valenciana | Blend | 2025/2026 | approx. 830 ppm | Provided in 2026 by Señorios de Relleu |
Please note: polyphenol values are snapshots. An analysis at bottling may differ from later values, as polyphenols can slowly decrease due to time, light, oxygen, and temperature.
Do you want to choose an olive oil based on polyphenols? Then preferably choose an early harvest olive oil, a robust Picual olive oil, or view our extra virgin olive oil.
Visited olive oil producers
An important part of our knowledge comes from visits to producers and contact with them in Spain. This allows us to gather first-hand information about harvest conditions, production methods, quality, and flavor profiles.
- Casa Gomez - my family in Los Prados de Armijo, Baeza and Puente de Génave (Jaén)
- Jaencoop (Oro de Génave) – Puente de Génave (Jaén)
- SCA San Francisco (Saqura) – Arroyo de Ojanco (Jaén)
- Señoríos de Relleu – Relleu (Alicante)
- Tierras de Tavara – Puente de Génave (Jaén)
Through these direct contacts, we can not only select high-quality Spanish extra virgin olive oil but also share background information that is often not found on a product label.
Summary
Casa Gomez sells Spanish extra virgin olive oil from Jaén, Sierra de Segura, Sierra de Cazorla, and Alicante, among other regions. Most oils are made from Picual, with Royal and various coupages from Señoríos de Relleu also available. For robust olive oil, Saqura, CUAC Picual, and Señoríos de Relleu Intense are suitable. For milder olive oil, CUAC Royal and Señoríos de Relleu Delicate are good choices.
