High Polyphenol Olive Oil
High Polyphenol Olive Oils
Regarded as one of the best olive growing regions in the world, Istria, located in northwestern Croatia, has become the epicenter of the highest quality extra virgin olive oils not only in Croatia, but in the world. All our olive oils are extra virgin, cold-pressed, and early harvest. While most "extra virgin" olive oils are diluted, mislabeled, or chemically altered, these oils are simple, organic goodness. It's quality you can taste.
High Polyphenol Olive Oil Direct From The Producer
Extra virgin olive oils with high polyphenol content and low free fatty acid levels represent superior quality and health benefits. Polyphenols are powerful antioxidants that not only protect the oil from oxidation and rancidity, extending its shelf life, but also provide significant health benefits including anti-inflammatory properties and protection against cardiovascular disease.
Chiavalon olive oils are independently tested at one of Italy's most stringent labs, and boast polyphenol counts of 350-375 mg/kg.
Low free fatty acid content indicates that the olives were harvested at peak ripeness, handled properly, and pressed quickly after harvest, ensuring minimal degradation of the fruit.
While extra virgin classification requires a threshold below 0.8%, the Chiavalons take it one step further and have free fatty acid levels of 0.28% and below.
Frequently asked questions
Have questions? We’re here to help
Under the EU Regulation 432/2012 health claim, olive oils with 250 mg/kg of polyphenols or more classify as one that is “high polyphenol”.
Polyphenol counts in Chiavalon olive oil range from 350-375 mg/kg.
Polyphenols are naturally occurring compounds found in plants that consist of multiple phenol units - chemical structures with a hydroxyl group (-OH) attached to an aromatic ring. They act as powerful antioxidants in the human body, helping to neutralize harmful free radicals and reduce inflammation. In plants, polyphenols serve as defense mechanisms against UV radiation and pathogens, which is why they're often concentrated in the outer layers of fruits and vegetables or in parts of plants exposed to stress.
A high polyphenol olive oil will create a distinctive peppery or spicy sensation in the back of your throat when you taste it, often causing a slight burning feeling or even making you cough - this reaction is known as the "oleocanthal burn." The oil should also have a noticeably bitter taste, which some people describe as similar to arugula or raw artichoke. These strong, pungent flavors might seem overwhelming at first, but they're reliable indicators of high polyphenol content, unlike mild or buttery-tasting olive oils which typically have lower polyphenol levels.
Cooking does reduce polyphenol content in olive oil, with temperatures above 180°C (356°F) causing significant degradation of these beneficial compounds. For maximum health benefits, it's best to use high polyphenol olive oil in unheated applications like salad dressings, drizzling over finished dishes, or dipping bread. If you do want to cook with it, stick to low and medium-heat cooking methods like gentle sautéing, though you'll get the most benefit by saving your high polyphenol oil for finishing dishes rather than cooking with it.
Polyphenols in olive oil gradually decrease over time, with significant degradation occurring after about 12-18 months from harvest, even in properly stored oil. To maintain the highest levels of polyphenols, store the oil in a dark glass bottle away from light, heat, and oxygen (keep it tightly sealed), and try to use it within one year of its harvest date. The best way to ensure you're getting the benefits of high polyphenol olive oil is to buy smaller bottles that you'll use within a few months and look for bottles that clearly state the harvest date rather than just an expiration date.
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