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Basics
Consumers seekÂing high-polypheÂnol extra virÂgin olive oils may strugÂgle to find accuÂrate inforÂmaÂtion due to varyÂing testÂing methÂods and units used to meaÂsure polypheÂnol conÂtent. To select oils with high polypheÂnol levÂels, look for those labeled as early harÂvest and proÂduced in temÂperÂate cliÂmates, as these facÂtors can impact the polypheÂnol conÂtent of the oil.
Consumers interÂested in the health benÂeÂfits often ask how to find high-polypheÂnol extra virÂgin olive oils.
Only a few brands list polypheÂnol conÂtents online, but often as just a plain numÂber, withÂout an explicit menÂtion of the units in which the polypheÂnol valÂues were meaÂsured.
See Also:Dr. Gundry’s Olive Oil: Controversial Pitchman Peddles a Dose of DeceptionThis creÂates conÂfuÂsion since difÂferÂent polypheÂnol test methÂods may be used by difÂferÂent labs dependÂing on their capaÂbilÂiÂties, and polypheÂnol results may be wildly difÂferÂent and not directly comÂpaÂraÂble.
For examÂple, tests expressed in galÂlic or cafÂfeic acid units are almost equivÂaÂlent but comÂpletely disÂsimÂiÂlar to other units.
We could delve into the fine points of how polypheÂnols are meaÂsured. But for simplicity’s sake, here is a guideÂline for selectÂing high polypheÂnol oils, with no addiÂtional inforÂmaÂtion other than what is on the bottle’s label:
Early harÂvest (NOT late harÂvest)
The accuÂmuÂlaÂtion of polypheÂnols in the olive fruit occurs earÂlier than the oil buildup. The comÂpoÂsiÂtion may change durÂing the growÂing seaÂson with a later decrease at the onset of fruit ripenÂing. Thus, early harÂvest olive oils will have a higher level of polypheÂnols.
Produced in temÂperÂate cliÂmates (NOT desert cliÂmates)
The difÂferÂence in polypheÂnol conÂtent between olives grown in temÂperÂate and desert cliÂmates may be due to the rate of ripenÂing of the fruit.
Desert olives may ripen earÂlier with an overÂall decreased level of polypheÂnols. On the other hand, mild water stress, as can be done in rain-fed orchards in Mediterranean cliÂmates, may result in an increase in polypheÂnols.
The genetÂics of olive variÂeties deterÂmine the polypheÂnol level potenÂtial and there is a great diverÂsity of culÂtiÂvars.
The conÂtent of polypheÂnols in the fruit may be a hunÂdred to a thouÂsand-fold higher than in the resultÂing oil. That is why table olives need to be de-bitÂtered by ferÂmenÂtaÂtion, brinÂing or chemÂiÂcal treatÂment to make them ediÂble.
Also, table olive variÂeties have been selected for lower bitÂterÂness, and thereby a lower herÂiÂtaÂble level of polypheÂnols. Olive variÂeties intended for oil proÂducÂtion, on the other hand, can have higher polypheÂnols in the fruit while, unforÂtuÂnately, most will be lost durÂing milling.
Some olive oil brands put extra effort into obtainÂing high-polypheÂnol oils. The miller who processes the olive fruit has a major role in achievÂing it. Unfortunately, it is not indiÂcated on the label what the milling goals were.
If mainly interÂested in oleuÂropein and oleoÂcanÂthal conÂtent because of the health benÂeÂfit claims, one must rely on lab tests that quanÂtify those polypheÂnols or the taste of the oil itself: bitÂterÂness is mostly due to oleuÂropein and punÂgency (the throat senÂsaÂtion trigÂgerÂing coughÂing) to oleoÂcanÂthal.
Also, bear in mind that these two comÂplex polypheÂnols are mostly present in fresh oils and are natÂuÂrally depleted in older oils.
Let’s enjoy gifts of nature that dedÂiÂcated olive growÂers and millers have crafted for us.