What polyphenols are (in simple terms)
Polyphenols are natural plant antioxidants found in olives. In extra virgin olive oil, they’re a big part of why some oils taste vivid and peppery—think green olive leaf, tomato vine, herbs—and why they hold their character when stored well.
What “mg/kg” means
Labs often report total phenolics as milligrams per kilogram (mg/kg) of oil.
Higher numbers usually indicate a greener flavour profile with balanced bitterness and a peppery “throat tickle”.
FORTE 659 takes its name from its measured total phenolics: 659 mg/kg. Taste the benchmark: FORTE 659
Which compounds make up that number
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Hydroxytyrosol & tyrosol (well-known antioxidants)
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Oleocanthal & oleacein (linked to that pleasant pepper finish)
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Other minor phenolics that contribute to aroma, bitterness and structure
How labs test (and why methods differ)
There are two common approaches. Both are valid; they just express the result differently.
1) Spectrophotometric (Folin–Ciocalteu) “total phenolics”
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Measures overall reducing capacity of phenolic compounds
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Reported as mg/kg (often as a caffeic/gallic acid equivalent)
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Widely used for quick, comparative “total” numbers
2) HPLC “biophenols” profiling
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Separates and quantifies individual phenolic compounds (e.g., oleocanthal, oleacein)
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Reported as mg/kg (often as tyrosol equivalents)
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Great for detailed fingerprints and claim verification
Takeaway: Numbers from different methods won’t be identical. What matters is being transparent about the method and date, and comparing like-for-like. FORTE was independently tested by Modern Olives Laboratory using the HPLC method.
Why numbers vary between oils
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Variety: Frantoio often produces greener, peppery oils.
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Harvest timing: earlier pick = typically higher phenolics.
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From tree to mill: faster milling protects quality.
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Climate & site: cool nights and coastal breezes help lock in aroma.
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Storage & age: phenolics gradually decline over time, especially with heat, light and oxygen.
How “high” is high?
There’s no single global cut-off, but as a practical guide:
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Everyday EVOO often sits lower on phenolics. Usually around the 200 mg/kg mark.
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“High-polyphenol” styles are intentionally picked and milled for intensity and frequently land well above average.
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FORTE 659 measures 659 mg/kg—hence the name and the flavour.
How to use the number in real life
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Taste it: look for green notes, appetising bitterness and a clean, peppery finish.
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Use it where it counts: finish dishes, whisk into dressings, or enjoy 1–2 tbsp daily.
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Buy fresh, store smart: dark glass/tins, cool and away from light; cap tight after pouring.
A quick tasting routine (at home)
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Pour a tablespoon into a small glass.
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Warm it briefly in your hand.
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Smell: olive leaf, green almond, tomato vine.
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Sip and draw a little air over your tongue.
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Notice: balanced bitterness; a gentle pepper at the back of the throat.
Why we made FORTE 659
Pressed from early-harvest Frantoio on Victoria’s Surf Coast, FORTE 659 was created to showcase a high-phenolic style—big flavour, beautiful aroma and that signature pepper. Explore the oil: FORTE 659
FAQ
Do higher numbers always taste better?
Not automatically—balance matters. But high phenolics often correlate with greener, more expressive flavour.
Why do lab results differ between producers?
Different methods and reporting standards. Compare like with like, and look for testing dates and method notes.
Do phenolics drop after bottling?
Yes, slowly. Good storage (cool, dark, sealed) helps preserve character.
Can I cook with it?
Yes—but for maximum flavour (and to showcase those phenolics), use it raw or at lower heat as a finisher.
Ready to taste a high-polyphenol benchmark? Try FORTE 659—limited seasonal release, bottled to order: LIMITED EDITION - DO NOT MISS OUT - SHOP HERE