Polyphenols 101

When it comes to extra virgin olive oil, there's more than just rich flavor and silky texture. One of the key components that makes olive oil a true superfood is its polyphenol content.

What Are Polyphenols?

Polyphenols are naturally occurring compounds found in plants that have powerful antioxidant properties. In olive oil, they are responsible for its peppery finish, bitter notes, and remarkable health benefits.

Why Do Polyphenols Matter?

• Antioxidant Protection: They neutralize harmful free radicals that contribute to aging and chronic disease.
• Anti-inflammatory Effects: Polyphenols have been shown to reduce inflammation in the body, supporting heart and brain health.
• Flavor and Freshness: The bitterness and slight spice you taste in high-quality olive oil? That’s the polyphenols at work, helping preserve the oil naturally.

How Much Is Enough?

Extra virgin olive oils with 300 to 500 mg/kg of polyphenols are considered ideal. At this level, you get robust health benefits without sacrificing flavor balance. Oils that exceed 1000 mg/kg tend to be very bitter and sharp, which can make them difficult to enjoy in everyday meals.

Where Does Dell’Orto Stand?

Our PDO and Organic extra virgin olive oils consistently test on the higher end of the ideal range. They are produced from fresh, early-harvest olives and cold-pressed within hours to preserve their natural antioxidants.

How to Maximize the Benefits

• Use it raw when possible – drizzled on vegetables, salads, or bread
• Store in a cool, dark place to protect against oxidation
• Enjoy daily – even a spoonful a day can make a difference

Final Thoughts

Polyphenols are the secret behind why olive oil is not just delicious, but genuinely good for you. When you choose a well-made oil rich in these natural compounds, you’re not only elevating your food – you're nourishing your body.

Experience the richness and health benefits of Dell’Orto olive oils, crafted with care in Oliveto Citra.