36 POLYPHENOLS IN EXTRA VIRGIN OLIVE OIL
There are 36 known polyphenols in Extra Virgin Olive Oil belonging to different classes based on their molecular weights and structures. This level of science is researched extensively and if you wanted to dive deeper see some references below*.
These compounds, some of which we flag up as individual polyphenols from time to time, not only have nutritional benefits, but also impact the sensory quality and shelf-life of the oil.
Although it is the only vegetable oil that can be consumed directly in its raw state, extra virgin olive oil is influenced significantly by factors such as its terroir (the soil type, the altitude at which it is planted, the proximity to large water masses, the climate, the cultivar) and also the agricultural practices. Not all Extra Virgin Olive Oil is the same – and as you come on this journey with us, you will get to know more about that.
Two of the most significant factors determining polyphenol levels are the cultivar itself and the olive maturity at the point of harvest. When an olive matures, a number of changes occur in the fruit including several metabolic processes which alter the compounds and in turn impact the aroma and taste, the oxidative stability and the nutritional value of the resulting olive oil.
This is why we always talk to you about provenance. You need to know who has made your oil and how, what it’s made from, where it comes from. These things make a difference and it’s why we do what we do. Every time we select an extra virgin olive oil, we have considered each of these factors.
*Cicerale et al., 2010. Jolayemi et al., 2016. Condelli et al., 2015. Victor R. Preedy et al., 2020.