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What is high-polyphenol olive oil?

High-polyphenol olive oil is extra virgin olive oil naturally rich in antioxidant compounds called polyphenols. They’re behind the vivid green aroma, appetising bitterness, and that peppery “throat-tickle” finish.

High-polyphenol olive oil is extra virgin olive oil naturally rich in antioxidant compounds called polyphenols. They’re behind the vivid green aroma, appetising bitterness, and that peppery “throat-tickle” finish.

What polyphenols are

Plant antioxidants found in olives—think hydroxytyrosol, tyrosol, oleocanthal, oleacein. In oil, they drive freshness, flavour and structure.

What “mg/kg” means

Labs express total phenolics as milligrams per kilogram. Higher numbers usually signal greener flavour and a more peppery finish. As a benchmark, see our limited high-phenolic release: FORTE 659.  SHOP FORTE 659

Why go high-polyphenol?

  • Big flavour: green olive leaf, tomato vine, herbs.

  • Clean bitterness + pepper that makes simple food sing.

  • Robustness in the bottle when stored well.

How oils get higher phenolics

  • Variety: cultivars like Frantoio tend to be greener and more peppery.

  • Harvest timing: earlier pick = typically higher phenolics.

  • Milling speed: quick from tree to press protects quality.

  • Climate & site: cool nights and coastal breezes help lock in aroma.

  • Storage & packaging: dark glass/tins, cool temps, minimal oxygen.

How to taste at home

  • Pour a tablespoon into a small glass.

  • Warm it briefly in your hand.

  • Smell for green notes (leaf, herb, tomato vine).

  • Sip and draw a little air over your tongue.

  • Notice: balanced bitterness; pepper at the back of the throat.

How to use it

  • Finish: charred broccolini, tomatoes, beans, grilled steak, burrata.

  • Whisk: lemony dressings, salsa verde, chimichurri.

  • Swirl: over soups right before serving.

  • Daily ritual: many enjoy 1–2 tablespoons per day—straight or over food.

Storage & care

  • Keep sealed, cool and away from light/heat.

  • Enjoy within a few months of opening for peak vibrancy.

Your benchmark: FORTE 659

Pressed from early-harvest Frantoio on Victoria’s Surf Coast, FORTE 659 showcases the high-polyphenol style—big flavour, beautiful aroma, and that trademark pepper. Taste the difference here: FORTE 659

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