What is the highest polyphenol olive oil?

BiADSO's Greek Kalamata Ultra High Polyphenols EVOO contains 1,870 mg/kg total polyphenols — HPLC lab-tested. It is made from early harvest Koroneiki olives from Kalamata, Greece, with 946 mg/kg oleocanthal and 477 mg/kg hydroxytyrosol derivatives.

What does 1870 mg/kg polyphenols mean in olive oil?

It means the oil contains 1,870 milligrams of polyphenol antioxidants per kilogram. The European Food Safety Authority requires a minimum of 250 mg/kg for health claims. At 1,870 mg/kg, this oil is 7.5x the EFSA minimum and ranks among the highest polyphenol olive oils available commercially.

What is oleocanthal in olive oil?

Oleocanthal is a phenolic compound found exclusively in extra virgin olive oil, studied for anti-inflammatory properties comparable to ibuprofen. BiADSO's Greek Kalamata EVOO contains 946 mg/kg oleocanthal, one of the highest concentrations available in a commercially sold olive oil.

How should I use high polyphenol olive oil?

Use it as a finishing oil — drizzled on salads, soups, hummus, bread, or cooked dishes. Avoid high-heat cooking which degrades polyphenols. A daily dose of 1–2 tablespoons provides well above the EFSA-recommended polyphenol intake for cardiovascular health benefits.

What is Koroneiki olive oil?

Koroneiki is a Greek olive cultivar known as the 'queen of olives.' It produces some of the most polyphenol-rich olive oil in the world, with naturally low free fatty acids and a bold, peppery flavor. Koroneiki olives thrive in the Kalamata region of southern Greece.

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BiADSO

Greek Kalamata | Ultra High Polyphenols Extra Virgin Olive Oil

Name: Greek Kalamata Ultra High Polyphenols Extra Virgin Olive Oil
Brand: BiADSO
SKU: KLTA-UHP-375
Price: 71.00 USD
Availability: InStock

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The Highest Polyphenol Olive Oil You Can Buy

This early harvest Greek Kalamata extra virgin olive oil delivers 1,870 mg/kg total polyphenols — more than 7x the minimum required by the European Food Safety Authority (EFSA) to make health claims. Every bottle is lab-tested and verified using HPLC analysis, the gold standard for polyphenol measurement.

What Makes This Oil Exceptional

Pressed from 100% Koroneiki olives — known as the "queen of olives" in Greece — harvested early in September 2024 from groves in the Kalamata region. Early harvesting captures peak polyphenol concentration before the olives fully ripen, resulting in a bold, peppery oil with extraordinary antioxidant density.

Total Polyphenols: 1,870 mg/kg (HPLC-tested)
Oleocanthal: 946 mg/kg — the compound responsible for the throat-catching peppery sensation and studied for its powerful anti-inflammatory properties
Hydroxytyrosol Derivatives: 477 mg/kg — one of the most potent natural antioxidants known to science
Free Fatty Acid (FFA): 0.15% — well below the 0.8% EVOO threshold, indicating exceptional freshness

Why Polyphenols Matter

Polyphenols are bioactive compounds in olive oil that protect against oxidative stress. The EU Regulation 432/2012 confirms that olive oil polyphenols — specifically hydroxytyrosol and its derivatives — contribute to the protection of blood lipids from oxidative stress when consumed at 5 mg or more daily. A single tablespoon of this oil provides approximately 28 mg of polyphenols, far exceeding the daily threshold for health benefits.

Taste Profile

Expect an intensely peppery, bitter, and herbaceous flavor — hallmarks of ultra-high polyphenol olive oil. The strong oleocanthal content creates a distinctive throat-catching finish that experienced tasters prize. Best used as a finishing oil on salads, soups, bread, and cooked dishes to preserve the bioactive compounds.

Perfect Pairings

Tame the intense peppery bite by pairing with our 18 YRS Aged Traditional Balsamic Reduction — its velvety sweetness creates a luxurious balance when drizzled together over bread or salads.
For a Mediterranean-inspired dressing, whisk with our Neapolitan Herb Balsamic Vinegar — the aromatic herbs complement the oil's bold, herbaceous character.

Quality Guarantees

100% all-natural, single origin, single olive variety (Koroneiki)
First cold pressed extra virgin olive oil
Packaged in dark glass to protect polyphenols from light degradation
Fresh harvest: September 2024, Kalamata, Greece
375 ml (12.7 fl oz)

Uses & Health Benefits

High Polyphenols Extra Virgin olive oil contains large amounts of antioxidants which helps the body to fight oxidative stress. Extra-virgin olive oil can reduce inflammation, which may be one of the main reasons for its health benefits.

Ingredients

100% Extra Virgin Olive Oil

Nutrition Facts

Nutrition Facts: Servings: 12, Serv. size: 1tbsp (15ml), Amount per serving: Calories 120, Total Fat 14g (22% DV), Sat. Fat 2g (10% DV), Polyunsaturated Fat 1g, Monounsaturated Fat 10g, Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 0g (0% DV), Fiber 0g (0% DV), Total Sugars 0g, Protein 0g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Frequently Asked Questions

What makes this Greek Kalamata olive oil ultra high in polyphenols?

This oil is pressed from 100% Koroneiki olives harvested early in September when polyphenol concentration is at its peak. The early harvest, combined with the unique terroir of Greece's Kalamata region, produces an extraordinary 1,870 mg/kg total polyphenols — more than 7x the EFSA minimum for health claims. Every batch is verified using HPLC analysis, the gold standard for polyphenol measurement.

What are the health benefits of 1,870 mg/kg polyphenols?

At 1,870 mg/kg, this oil is one of the richest sources of natural polyphenols available. A single tablespoon provides approximately 28 mg of polyphenols, far exceeding the 5 mg daily threshold recognized by the EU for protecting blood lipids from oxidative stress. The oil is especially rich in oleocanthal (946 mg/kg), studied for its anti-inflammatory properties, and hydroxytyrosol derivatives (477 mg/kg), one of nature's most potent antioxidants.

How should I store this olive oil to preserve its polyphenols?

Store in a cool, dark place away from direct sunlight and heat sources. The dark glass bottle helps protect the polyphenols from light degradation. Keep the cap tightly sealed after each use to minimize oxidation. For maximum potency, use within 6–8 months of opening. Avoid storing near the stove or in warm areas of the kitchen.

What does ultra high polyphenol olive oil taste like?

Expect an intensely peppery, bitter, and herbaceous flavor profile. The exceptionally high oleocanthal content creates a distinctive throat-catching sensation that experienced tasters prize as a marker of quality. This robust character is a hallmark of genuine ultra-high polyphenol olive oil and indicates the oil's rich bioactive compound concentration.

What is the best way to use this olive oil in cooking?

This oil is best used as a finishing oil to preserve its exceptional bioactive compounds. Drizzle it over salads, soups, hummus, grilled vegetables, bread, and cooked dishes just before serving. While you can cook with it, high heat may reduce some polyphenol content. For maximum health benefits, enjoy it raw or added at the end of cooking.

What dishes pair best with this Greek Kalamata EVOO?

Its bold, peppery character pairs beautifully with Greek salads, fresh crusty bread, grilled fish, roasted vegetables, bean soups, and lentil dishes. It also makes an exceptional bread dipping oil when combined with za'atar or dried herbs. The intense flavor means a little goes a long way — start with a small drizzle and adjust to taste.

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