Different olive oils have different flavor, shelf life, quality, and polyphenol content depending on where the olives were grown, how they were processed, and their varietal makeup. Polyphenol content is also affected by environmental factors including soil type, sun exposure, and rainfall.15
Just as olive oils vary in polyphenol content, so do olive based products, which include natural olive fruit extracts such as TrePhenol®, olive leaf supplements, and synthetic or chemically processed ingredients. For example, olive leaf supplements, which are made with olive leaf extracts, do not contain the same levels of free hydroxytyrosol and tyrosol as those found in olive fruit extracts and olive oil products. Olive leaf extracts typically contain oleuropein, which the body converts to hydroxytyrosol on a limited basis. Similarly, synthetics and chemically produced extracts may introduce chemicals not normally associated with natural products.