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Polyphenols: why they matter

Discover the secret behind exceptional olive oil
19 October 2025 by
Polyphenols: why they matter
M&D International

Discover the secret behind exceptional olive oil

Polyphenols are the invisible guardians of your health. Found in extra virgin olive oil, these powerful antioxidants explain why the Mediterranean diet is associated with better cardiovascular health and increased longevity. But not all oils are created equal. PICORIA GOLD contains more than 500 mg/kg of polyphenols, nearly three times the European minimum threshold.


Polyphenols are natural compounds found in many plants and especially concentrated in olives. Although they represent only about two percent of the composition of extra virgin olive oil, these molecules act as powerful guardians of your health.

These potent antioxidants give olive oil its distinctive sensory profile. the slight bitterness, the peppery kick in the throat that can make you cough, and the intense herbal notes. Far from being defects, these sensations are signs of a remarkable oil, rich in beneficial compounds for your body.

Several key types of polyphenols are found in olive oil:

  • Hydroxytyrosol. known for its cardioprotective properties
  • Oleocanthal. famous for its natural anti inflammatory action, comparable to ibuprofen
  • Oleuropein. present in green olives and recognized for its neuroprotective effects
  • Oleacein. one of the most abundant polyphenols, with a wide range of benefits
1. Cardiovascular protection

Polyphenols protect your blood lipids from oxidative stress, reducing the risk of atherosclerosis. The European Union officially recognizes this benefit for oils containing at least 250 mg/kg of polyphenols, with a daily intake of only 20 g.

2. Powerful anti inflammatory action

Oleocanthal has anti inflammatory properties comparable to ibuprofen, without the side effects. It helps reduce chronic inflammation, a major risk factor in many modern diseases.

3. Metabolic regulation and protection against diabetes

A study published in the British Journal of Medicine shows that people who consume polyphenol rich foods have a 57 percent lower risk of developing type 2 diabetes.

4. Brain protection

Polyphenols cross the blood brain barrier and exert neuroprotective effects. Reduced risk of dementia and Alzheimer’s disease.

5. Anti aging effect

They neutralize free radicals, protect DNA, and slow cellular aging. Some studies show up to a 52 percent reduction in wrinkles.

6. Gut health

Prebiotic effect that supports a healthy intestinal microbiota.

A refined olive oil contains virtually no polyphenols.
Even among extra virgin oils, the variation is huge:

- Standard oil. 50 to 200 mg/kg
- Medium quality oil. 200 to 250 mg/kg
- Premium oil. 250 to 400 mg/kg
- Exceptional oil. more than 500 mg/kg

PICORIA GOLD exceeds 500 mg/kg of polyphenols, placing our oil

in the category of truly exceptional oils.

Olive variety 
Some varieties are naturally higher in polyphenols:
 Rich varieties: Picual (Spain), Koroneiki (Greece), Coratina (Italy)
  Low varieties: Arbequina, Manzanilla

PICORIA = 100% Picual, the richest Spanish variety.

Harvest timing
Early harvest (green olives) means maximum polyphenol levels. PICORIA harvests in October when the olives are still green.

Terroir and altitude

Altitude, Mediterranean climate, and dry farming lead to maximum concentration. PICORIA grows at 800–1200 m in the Sierra Mágina mountains.

Extraction process

Cold extraction < 27°C and fast pressing within four hours after harvest. PICORIA cold presses its olives < 4 hours after hand picking.

On the nose 
Fresh and intense aromas. cut grass, tomato, artichoke, green fruits.

On the palate
Bitterness and pepperiness are your allies. That little sting in the throat that makes you cough is oleocanthal.
The more peppery the oil, the richer it is in polyphenols.

On the label
  • “Early harvest” mentioned
  • Varieties. Picual, Koroneiki, Coratina, Moraiolo
  • Dark bottles for light protection
  • Recent harvest date (<18 months)
  • Polyphenol content indicated when available
Preferably raw
To fully benefit from the polyphenols:
  • As a finishing touch on warm dishes after cooking
  • As a dressing. salads, raw vegetables, grilled vegetables
  • By the spoon. one tablespoon in the morning on an empty stomach
  • On fresh bread
How much?
20 g per day (about two tablespoons) is the optimal dose according to studies.

Optimal storage
  • Keep away from light (opaque bottle)
  • Keep away from heat
  • Close the bottle tightly
  • Consume within 12 to 18 months after opening

PICORIA: THE EXCELLENCE OF POLYPHENOLS

At PICORIA, we have made deliberate and uncompromising choices to offer you an exceptional concentration of polyphenols:

 100 percent Picual, the richest variety
 Early harvest in October, green olives
 Altitude 1200 to 1500 m, an exceptional terroir
 Organic farming, no pesticides
 Hand picking, olives treated with care
 Pressing under four hours, maximum freshness

 Cold extraction, full preservation of nutrients

RESULT > 500 mg/kg of polyphenols in PICORIA GOLD

By choosing PICORIA, you are not simply choosing an olive oil. 
You are choosing an exceptional concentration of polyphenols, the result of five generations of family know-how and a unique terroir. 

Every drop of PICORIA is an invitation to care for your health, naturally.

Contact us

SCIENTIFIC SOURCES AND REFERENCES 
Article based on the most recent scientific data.


EUROLIVE Study (2006)

Annals of Internal Medicine. 200 European participants. Dose dependent protection of blood lipids by polyphenols, with measurable effects starting at 250 mg/kg.

Beauchamp et al. (2005)

Nature. Monell Chemical Senses Center.
Discovery of the anti inflammatory action of oleocanthal, comparable to ibuprofen without side effects.

EFSA . Scientific Opinion (2011)
European Food Safety Authority.

Official validation. “Olive oil polyphenols help protect blood lipids from oxidative stress” (5 mg of hydroxytyrosol per 20 g of oil per day).

EU Regulation No. 432/2012
European Commission.

Authorization of the health claim for oils containing at least 250 mg/kg of polyphenols.

British Journal of Medicine (2017)
Cohort study.

Consumers of polyphenol rich foods show a 57% reduction in the risk of developing type 2 diabetes.

Abuznait et al. (2013)
ACS Chemical Neuroscience.

Oleocanthal accelerates the clearance of beta amyloid proteins, offering protection against Alzheimer’s disease..

Latreille et al. (2012)
PLOS ONE.
Olive oil polyphenols reduce wrinkles and skin photoaging by up to 52 percent.
Beltrán et al. (2005)
Journal of Agricultural and Food Chemistry.
The Picual variety contains exceptional levels of oleocanthal and hydroxytyrosol (400 to 600 mg/kg in early harvest).
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Anti inflammatory Antioxidants Cardiovascular health Early harvest Oleocanthal Picual Polyphenols Quality
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