Olive oil facts
Learn more about polyphenols, cold-pressing, storage and quality. Facts about olive oil, without the fluff.
Polyphenols in olive oilPolyphenols are natural compounds in olive oil that influence taste, shelf life and nutritional value. Here we explain what they are and what affects their levels.How polyphenol content is measuredPolyphenol content in olive oil is measured in mg/L using methods such as HPLC. Here we explain what the numbers mean and why measurements can differ.Olive oil and healthOlive oil is often linked to health benefits, but what is actually proven? We go through what the EU and EFSA have approved and what it means in practice.Cold-pressed olive oilCold-pressed is a common phrase on olive oil bottles, but what does it mean? Here we explain what the term means and why it affects quality.Storing olive oil correctlyOlive oil loses quality when stored poorly. Here we go through what affects shelf life and how to preserve taste and content.Taste and qualityBitterness and pepperiness in olive oil are signs of quality, not defects. Here we explain what taste says about an oil's content.Extra virgin olive oilExtra virgin olive oil is the highest quality grade for olive oil. Here we explain what the classification means and how it differs from other olive oils.Olive oil in cookingShould you fry with olive oil? Can you heat it? Here we clear up the most common questions about olive oil in the kitchen.Mediterranean dietThe Mediterranean diet is one of the most studied dietary patterns in the world. Olive oil plays a central role. Here we explain what that means.Polyphenols and oxidative stressThe European Food Safety Authority has authorised a specific claim about olive oil polyphenols and the protection of blood lipids from oxidative stress. Here we explain what it means and what conditions apply.Polyphenols in olive oilPolyphenols are natural antioxidants in olive oil. Here's what they are, where they come from, and why the content varies so much between oils.How polyphenol content is measuredPolyphenol content is measured by HPLC in mg/kg. How the method works, what the numbers mean, and why the same oil can yield different readings depending on the laboratory.OleocanthalOleocanthal is the compound in olive oil responsible for the burning peppery sensation in the throat. Here we explain what it is, what the 2005 Beauchamp study actually showed, and what it does not mean.OleuropeinOleuropein is the dominant polyphenol compound in the olive fruit and the primary source of bitterness in olive oil. Here we explain what it is, what happens during pressing, and why the content falls as the season progresses.