When choosing extra virgin olive oil (EVOO), many people focus on one number above all others: polyphenol content.
Polyphenols are important — but higher does not automatically mean better.
The real question is not how high the number is, but whether the oil offers the right balance between health value, freshness, and long-term enjoyment.
What Are Polyphenols?
Polyphenols are naturally occurring compounds in olive oil. They are commonly associated with:
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Antioxidant activity
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Freshness and early-harvest characteristics
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Bitterness and peppery sensations in taste
Oils with higher polyphenol levels often taste more intense and structured, and are frequently perceived as “health-forward.”
Polyphenol Levels: What Do the Numbers Mean?
Before deciding what is “best,” it helps to understand how different polyphenol ranges typically behave:
| Polyphenols (mg/kg) | Typical Characteristics | Best For |
|---|---|---|
| Below 150 | Mild, soft flavor | Those who prefer gentle oils |
| 150–300 | Balanced and approachable | Everyday use |
| 300–500 | High polyphenols with structure | Health-focused daily use |
| 500–800 | Very intense, bitter and pungent | Small doses, functional use |
| Above 800 | Extremely aggressive | Not suitable for most daily use |
The “Golden Range” of Polyphenols
From a professional perspective, 300–500 mg/kg is widely considered the ideal polyphenol range.
Why?
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Antioxidant benefits are clearly present
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Flavor remains enjoyable and not overpowering
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The oil can be used daily and consistently
In other words, the best olive oil is not the one with the highest number — it’s the one you can actually enjoy every day.
Why Not Chase Extreme Polyphenols?
Extremely high polyphenol levels often come with:
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Strong bitterness
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Aggressive peppery heat
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Limited versatility in the kitchen
These oils can be interesting in small amounts, but for most people, they are not practical as a daily staple. Olive oil is food — not medicine.
Lab-Tested Polyphenol Levels in Our Oils
Based on independent Italian laboratory analysis:
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Alter Ego: 500 mg/kg
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Viride (Coratina): 472 mg/kg
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Algoritmo (PDO Cilento): 455 mg/kg
All three qualify as high-polyphenol extra virgin olive oils, but each offers a different balance of intensity, freshness, and usability.
Polyphenols Change Over Time
It’s important to understand that polyphenols are not a fixed number.
They naturally decline due to:
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Time
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Exposure to light and heat
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Oxygen entering the bottle
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Storage conditions
Lab reports reflect a specific moment in time. Proper storage — cool, dark, dry, and tightly sealed — helps preserve polyphenols longer.
Freshness Matters as Much as the Number
Under the assumption that all oils are freshly bottled:
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Alter Ego shows the highest polyphenol level (500 mg/kg)
However, real-world purchasing decisions should also consider where the oil is in its lifecycle.
At present, Alter Ego has just passed its Best By date. This does not mean it is unsafe, but it may no longer be at peak flavor or polyphenol intensity.
Our Recommendation
If you are currently looking for a high-polyphenol olive oil that best aligns with freshness and daily use, we recommend Viride(Polyphenols: 472 mg/kg)and Algoritmo (PDO Cilento): 455 mg/kg (within the golden range)
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Bold yet balanced structure
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Well suited for consistent, long-term use
Final Takeaway
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Higher polyphenols do not automatically mean better olive oil
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Balance is key for long-term enjoyment
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Polyphenol levels change over time
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Freshness and storage matter as much as the lab number
Choosing the right olive oil means looking beyond a single metric — and choosing what truly fits your lifestyle.
