All high polyphenol olive oils

This 100% greek, extremely high polyphenol olive oil comes certified with modern analysis techniques. Publishing a detailed view of important metrics like acidity, peroxide values and oleic acid percentage. Bitter and peppery taste guaranteed!

100% American made high polyphenol olive oil. This is a great value oil for the level of polyphenols it contains, the only thing letting it down is the lack of information on the type of olives used to make the oil and acidity values which can help us determine shelf-life.

This Italian oil, coming from a single family estate boasts great metrics across the board: polyphenols at 800 mg/Kg for health, low acidity for freshness and shelf life, and certified organic to ensure no pesticides are present.

This high polyphenol oil comes with every box checked. High quality packaging, 600 mg/Kg+ polyphenols, low acidity for shelf life, organic, monocultivar... the list goes on. It's easy to see why it won a gold award at NYIOOC 2024.

PJ KABOS have been supplying the world with high quality olive oil for over 13 years, from a family grove with a history that runs deep. Not only is the oil organic and award-winning, it is trusted by top chefs and is actually choice of famous Chef 'Nobu' Matsuhisa.

This oil sold by Saratoga on behalf of their production partners in Portugal boasts some great quality metrics. It has free fatty acidity a respectable 0.23, a low peroxide value and a healthy amount of polyphenols. This is no doubt in part achieved via the impressive vacuum process during oil production.

This is the 'Spicy' Arbosana oil. Since it has a higher polyphenol count than some of the other ONSURI oils it comes with a more full-bodied taste.

The higher polyphenol of the two Blueprint olive oils currently for sale. This oil is part of Bryan Johnson's longevity programme. The type you receive (Portugal or Spanish Harvest) depends on availability and your location. Be careful to select 'subscription' or 'buy once' purchase only before you add to cart.