Welcome to the Polyphenol Hub, Olive Oil Hub’s educational resource dedicated to the science, quality, and health-related properties of extra virgin olive oil polyphenols.

Polyphenols are naturally occurring compounds found in olives and extra virgin olive oil. They contribute to the oil’s characteristic bitterness and pungency while also helping to protect the oil from oxidation. These compounds have become the focus of growing scientific interest due to their antioxidant properties and their role in preserving olive oil quality.

Within this knowledge centre, you will find articles explaining what polyphenols are, how they are measured, the differences between compounds such as oleocanthal, oleacein and hydroxytyrosol, and why polyphenol levels can vary significantly between different olive oils.

We also explore topics such as early harvest olive oils, laboratory testing, the European Union health claim for olive oil polyphenols, olive varieties, production methods, and factors that influence the concentration of these naturally occurring compounds.

This resource has been created to help you make informed decisions based on science, transparency, and quality. Browse the articles below to learn more about the fascinating world of olive oil polyphenols.