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?
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Big flavour: green olive leaf, tomato vine, herbs.
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Clean bitterness + pepper that makes simple food sing.
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Robustness in the bottle when stored well.
How oils get higher phenolics
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Variety: cultivars like Frantoio tend to be greener and more peppery.
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Harvest timing: earlier pick = typically higher phenolics.
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Milling speed: quick from tree to press protects quality.
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Climate & site: cool nights and coastal breezes help lock in aroma.
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Storage & packaging: dark glass/tins, cool temps, minimal oxygen.
How to taste 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 for green notes (leaf, herb, tomato vine).
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Sip and draw a little air over your tongue.
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Notice: balanced bitterness; pepper at the back of the throat.
How to use it
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Finish: charred broccolini, tomatoes, beans, grilled steak, burrata.
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Whisk: lemony dressings, salsa verde, chimichurri.
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Swirl: over soups right before serving.
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Daily ritual: many enjoy 1–2 tablespoons per day—straight or over food.
Storage & care
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Keep sealed, cool and away from light/heat.
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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