Quality & testing
What are polyphenols in olive oil?
Why fresh olive oil catches at the back of your throat.
10 October 2026 · 1 min read
Polyphenols are natural compounds found in the olive fruit that carry over into the oil during pressing. They are responsible for the bitterness and peppery bite of fresh extra virgin olive oil.
Why the amount varies
- Olive variety — some are naturally higher
- Harvest timing — earlier-picked fruit is usually higher in polyphenols
- Processing speed — pressing late means more is lost
- Heat — refining strips most polyphenols out
- Age and storage — the level falls over time
Olivko's figure
Olivko carries roughly 500 mg/kg of polyphenols. The fruit is pressed within about three to four hours of harvest, which helps hold that level alongside its low acidity of 0.18%.
Polyphenol content varies by harvest season. We make no health claims from this figure — it is a measure of quality and freshness.
