High Polyphenol Olive Oil

Affordable Pantry Range

Australia's most celebrated affordable range of high polyphenol olive oil.

Above the Polyphenol Threshold

Every batch tested above the 250 mg/kg EU threshold, which is the threshold used for the EU olive oil polyphenol health claim.

Sustainably Made on the Surf Coast

Estate grown on Mt Moriac's mineral-rich basalt soils — cooled by coastal air from the Surf Coast.

Award Winning

Recognised at the Australian International Olive Awards, including Victoria's Best Olive Oil for a High Polyphenol Oil.

EVOO Designed for the Pantry. Made For Every Day Use.

A large gap exists in the Australian high polyphenol oil landscape: affordability.

This range of sustainably made premium olive oils strikes a balance between everyday pantry use and health-promoting qualities.

Designed for daily use without the premium compromise.

Taste Profile

Medium-high polyphenol EVOO (383 mg/kg) from Mt Moriac, Victoria

Varietals: Picual & Arbequina

Sensory profile

Fresh cut grass

Black pepper finish

Taste

Balanced herbaceous notes with a peppery finish

Aroma

Fresh green olive with hints of artichoke and tomato leaf

Mouthfeel

Medium body with a smooth, velvety texture

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Taste Profile

Medium-high polyphenol EVOO (357 mg/kg) from Mt Moriac, Victoria

Varietals: Frantoio, Leccino, Picual & Arbequina

Sensory profile

Honeycomb & tropical fruit

Spicy warmth

Taste

Lush tropical fruit and gentle sweetness, balanced by medium bitterness and a long, fruity finish

Aroma

Honeycomb, sun-ripened melon, lavender, rosemary, orange peel and a hint of nuttiness

Mouthfeel

Light in body with a smooth texture and persistent flavour

Frequently asked questions

What Are Polyphenols?

Polyphenols are natural antioxidants in olives that give high-polyphenol oils like FORTE 659 their vivid green aroma, balanced bitterness, and peppery throat tickle. FORTE 659 measures 659 mg/kg total phenolics via HPLC testing at Modern Olives Laboratory, far exceeding everyday EVOO at around 200 mg/kg. Key compounds include hydroxytyrosol, tyrosol, oleocanthal, and oleacein, which contribute to flavor and structure.

What Makes It High-Polyphenol?

Early harvesting, Frantoio variety, cool coastal climates, and rapid milling preserve high levels in Geelong Region Olives' production. Phenolics decline over time with heat, light, or oxygen exposure, so fresh bottling is key.

Health and Flavour Benefits

High-polyphenol oils like FORTE support antioxidant protection, with greener profiles ideal for raw use in dressings or daily intake of 1-2 tbsp.

No global cutoff exists, but above 250 mg/kg qualifies as "high" per EU standards; FORTE far surpasses this.

How to Use High Polyphenol Oil?

Use raw or low-heat to preserve phenolics—perfect for finishing dishes, not high-heat cooking. Store in dark glass, cool, and sealed to maintain potency.​ Taste for green notes, bitterness, and pepper to spot quality.​