The internet is full of people searching for the “highest polyphenol olive oil”.  Several claim to be the highest polyphenol olive oil, but we want to explain to you why we are certainly one of the highest polyphenol olive oils on the market.

First, it is important to understand what makes certain olive oils higher in polyphenols (for a refresher on olive polyphenols click here) and particularly hydroxtyrosol and tyrosol.  Is CardiOlive® the highest polyphenol olive oil in America?

3 Factors that Determine Polyphenol Levels in Olive Oil

There are three main factors that contribute to a high polyphenol count: the class of olive oil, the variety of the olives, and the actual timing of the olive harvest itself.

  1. So, the “class” of olive oil means, is it extra virgin olive oil, virgin olive oil, or standard olive oil? Fortunately, the standards and definitions for the different classes of olive oils are set by the International Olive Council (IOC) and they are very clear on what “extra virgin olive oil” is (see these at  We also have a quick article on the difference between extra virgin olive oil (EVOO) and olive oil if you need a quick refresher.
  2. Second, there is the variety of olives. A study was conducted in Europe on the polyphenol levels from 55 different olive oils and the varietals from 12 different countries. The varieties that topped that list with the highest polyphenols were Arbequina, Coratina, Kroneike, and Picual olives.
  3. Lastly, it is important to know that the harvest times make a big difference in olive oil polyphenols.  Usually, olive harvest begins in October and runs through January.  However, if olives are harvested early, the olives are green, and they have higher levels of polyphenols than later, riper black olives. There are some European producers who even add chlorophyll to their olive oil to make it more green in hue – so that you think it is higher in polyphenols.  So, know your trusted producers.

What is So Different About the Polyphenol Levels in CardiOlive® 25x?

First, CardiOlive® 25x checks all the boxes listed above:  it is an extra virgin olive oil, made from Spanish Arbequina olives, and harvested green at the early part of the harvest.

But we don’t stop there.  With a patented, all-natural, water-based process, we extract olive fruit polyphenols out of other arbequina olives and then – enrich our already polyphenol-rich extra virgin olive oil – with 25x the normal levels of polyphenols found in standard olive oil!

The most common, active ingredients in the polyphenols are tyrosol, hydroxytyrosol and pinoresinol which constitute 95% of the polyphenols.  We have such confidence in our polyphenol levels that we show you the natural hydroxytyrosol and tyrosol levels you will receive in each tablespoon of CardiOlive®25x.  Most olive oil companies do not do this – or don’t have enough to show it.

We have tested other various “high polyphenol” olive oils at an independent lab, only to find that they often do not have much hydroxytyrosol, or that the product itself does not qualify as an extra virgin olive based on purity and acidity levels.

So, in summary, labels can be your friend.  Study them carefully and look for published levels of polyphenols or specifically the active ingredients of hydroxytyrosol and tyrosol on them  Contact us at if you want to earn more or receive our newsletter!

* Disclaimer: These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.