Olive oil producers compete on polyphenol content as experts urge balance

Growing consumer awareness of the health benefits of extra virgin olive oil (EVOO) has fueled a new industry trend — competition for higher polyphenol content. Producers are increasingly displaying laboratory test results on product labels, promoting olive oils containing from 500 to more than 2,000 mg/kg of polyphenols. Meanwhile, the European Union allows health claims related to protection of blood lipids from oxidative stress when olive oil contains at least 250 mg/kg of hydroxytyrosol.

Despite this, there is still no universally accepted standard defining what qualifies as a “high” polyphenol level. Italian producer Arsenio considers 400–500 mg/kg to be an optimal range, while a Slovenian producer has already reached around 1,500 mg/kg and aims to exceed 5,000 mg/kg.

Scientists caution that pursuing ever-higher polyphenol levels does not necessarily translate into greater health benefits. Researchers note that olive oil containing around 150 mg/kg of polyphenols may already provide positive effects, while there is currently no evidence that extremely high concentrations offer additional benefits. Comparisons are also complicated by differences in laboratory testing methods and the lack of standardized measurement protocols.

Experts also warn that excessively high polyphenol levels can negatively affect the taste of olive oil. Some oils containing more than 800 mg/kg are considered overly bitter and pungent, making them more suitable as dietary supplements than as culinary products. At the same time, producers such as Albania’s Donika Olive Oil have demonstrated that it is possible to combine high polyphenol content with excellent sensory quality, earning international awards.

The fast-growing market segment is expanding beyond the food industry. Olive oils containing more than 1,500 mg/kg of polyphenols are being marketed in capsule form, while some companies extract phenolic compounds from olive pomace for separate commercial use. However, experts point to the experience with antioxidant supplements in the 1990s, when later studies showed that high-dose supplements were not always effective and could even pose health risks.

Another challenge is preserving polyphenol content during transportation and storage, as exposure to light, heat and time gradually reduces their concentration. As a result, experts recommend treating polyphenol content as one of several indicators of olive oil quality rather than as the primary measure of its health benefits.

Tags: olive oil