Polyphenols and Antioxidants in Extra Virgin Olive Oil
Olive Oil contains polyphenols, vitamin E and other natural antioxidants that make up the oil’s own natural preservatives. Antioxidants slow the auto-generation of peroxides, delaying the onset of oxidation and as a result antioxidants prolong the oil’s shelf life.
According to Agbiolab (a genetic and diagnostic laboratory), among the antioxidants, compounds have been identified that are associated with human health benefits such as absorbing free radicals and having a positive impact on cardiovascular and cancer ailments, as well as acting as an anti-inflammatory. More than 30 polyphenols have been identified in olives and the total phenol value is their aggregate measure.
Because the level of polyphenols decreases during milling and storage (or in any circumstance where the oil comes in to contact with oxygen), it’s a good idea to consume your oil in the first year of it’s life and the closer to the harvest date, the better it is for you personally.
The polyphenol content varies depending on cultivar (amongst the highest are Coratina, Moraiolo and Olivastra Selvatica), depending on irrigation (which dilutes the phenol level in the fruit), and also depending on harvest time (green olives have the highest polyphenol values).
All of the oils found at Frantoi have a higher than average polyphenol value. The highest values throughout the range are*:
Frantoi Cutrera, Mille (1,000 mg/kg)
Frantoi Cutrera, Grand Cru Cerasuola (600 mg/kg)
Frantoio Franci, Olivastra Seggianese (577 mg/kg)
Frantoio De Carlo, Tenuta Torre di Mossa (917 mg/kg)
Frantoio De Carlo, Felice Garibaldi (766 mg/kg)
Frantoio Paolo Cassini, S’Ciappau (734 mg/kg)
(*Analysis from 2015 Raccolta)