Olive oils have different flavors, shelf life, quality, and polyphenol content depending on where they are grown, how they are processed, and their varietal makeup. Polyphenol content can also be affected by the environment including soil, sun exposure, and rainfall. 15
Just as olive oils vary in polyphenol content, so do olive fruit products, which include natural extracts such as TrePhenol ® , hydroxytyrosol, tyrosol, and their derivatives, Olive leaf supplements for example are synthetic or chemically processed in order to obtain the active ingredients in them. Olive leaf extracts typically contain oleuropein, which the body converts to hydroxytyrosol on a limited basis. However, synthetically obtained ingredients can never guarantee to be “solvent or chemical free” like TrePhenol can.