• The healthful antioxidant substances in olive oil which aid in slowing down the natural oxidative processes.
  • Phenolic content decreases over time or when exposed to heat, oxygen or light and is an indicator of freshness.
  • Polyphenols in extra virgin olive oil are connected with peppery bitterness and other desirable flavour characteristics.
  • Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with extra virgin olive oil.

Industry Standards

  • Boone Olive Oil Co. Ultra Premium™ : ≥ 130

  • International Olive Oil Council : N/A
  • USDA : N/A
  • California Olive Oil Council : N/A
  • Australian Standards : N/A