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High Phenolic Olive Oil From Greece
Early-harvest Koroneiki from a single Greek grove — independently verified among the most polyphenol-rich olive oils you can buy.
$75.00
A bright, green nose — fresh-cut grass, raw artichoke, a hint of green almond — building to the assertive, peppery finish that marks a true early-harvest Koroneiki. That catch at the back of the throat is oleocanthal, the polyphenol itself. The intensity is not a style choice; it is what 612 mg/kg tastes like.
Finish dishes, dress salads, or take a tablespoon straight. Polyphenols are best preserved uncooked — save this bottle for drizzling and dressing, and let an everyday oil handle the frying pan.
This harvest was measured by two independent, IOC-recognized laboratories using HPLC — the gold standard — with NMR results published alongside for comparison.
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Why it matters
Not the oil in your cabinet.
Most supermarket olive oil is low in polyphenols — or has lost them to heat, age, and blending. This is early-harvest, single-grove, and lab-verified high-phenolic: the difference you can measure.
Protects your cells
Olive-oil polyphenols help protect blood lipids from oxidative stress. Ours meets the EU health-claim threshold for protecting blood lipids from oxidative damage — Reg. 432/2012, 5 mg hydroxytyrosol and tyrosol per 20 g.
Calms inflammation
Oleocanthal — the compound behind the peppery sting — is studied for ibuprofen-like anti-inflammatory activity.
Heart & longevity
Polyphenol-rich olive oil is the cornerstone of the Mediterranean dietary pattern, linked with cardiovascular and healthy-aging benefits.
Medicine, not garnish
Early-harvest, single-grove, lab-verified potency you can measure — not marketing.
The Greeks treated olive oil as medicine centuries before a lab could measure why. Now it can.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Measured, not marketed
Two labs. One number.
We sent the same oil to two independent, IOC-recognized laboratories that have never spoken to each other. Here is what came back.
612 mg/kg
PharmaGnose, Greece
IOC HPLC method
635 mg/kg
Modern Olives, California
ISO/IEC 17025
1,713 mg/kg
NMR estimate
Shown for transparency
HPLC measures compounds directly and is the only method recognized by the International Olive Council; NMR is predictive and can read 2–3× higher. We publish both and lead with HPLC.
The harvest standard
Picked early.
On purpose.
Everything about this bottle follows from one decision: pick weeks early, when polyphenols peak — and accept everything that choice costs in yield.
Early harvest
Green olives picked in October yield far less oil but far more polyphenols. We trade volume for potency, every season.
Single grove
One Koroneiki grove, one harvest, one traceable batch — never blended, never averaged with anyone else's fruit.
More than double the EFSA bar
EU Regulation 432/2012 grants olive oil a health claim above 5 mg of polyphenols per 20 g. By strict HPLC, ours clears that bar more than twice over.
The sting is the point
That peppery catch in the back of your throat is oleocanthal — the compound, not a flaw. The stronger the sting, the fresher the harvest.
The ritual
How to use it
Raw preserves the polyphenols — the peppery drizzle at the end of cooking is where this oil does its work.
Questions, answered