The 2026 harvest is in: 2621mg/kg Polyphenols and 1774mg/kg Oleocanthal!
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Oleaphen Lab Results:
2026/2027 Harvest
Our 2026/2027 harvest tests at 2,621 mg/kg total polyphenols,
including 1,774 mg/kg of oleocanthal, measured by an independent accredited laboratory using the International Olive Council's official method.
Polyphenol levels are over 10x higher than the E.U. health claim threshold for high phenolic olive oil
Squalene, vitamin E and the full quality panel are still with the laboratory and will be added here once certified.
Complete Laboratory Certifications:
Polyphenol Analysis
Laboratory: Chem Solutions Analytical Laboratories
Location: Athens, Greece
Accreditation: IOC-Recognized (International Olive Council)
Analyst: Michalis Tampakopoulos M.Sc.
Method: IOC Official Methods (COI/T.20/Doc series)
Chemical Analysis
pending
Standards & Compliance
✓ EU Regulation 2022/2104 (EVOO quality parameters)
✓ EU Regulation 2022/2105 (EVOO classification)
✓ EU Regulation 432/2012 (EFSA Health Claim)
✓ IOC Official Methods (COI/T.20/Doc series)
✓ Codex Stan 33-1981 (International standards)
International Olive Council (IOC) — Analysis performed using the IOC-accredited HPLC and LC-MS/MS methods (COI/T.20/Doc. No 29), HPLC is the only laboratory method recognized by the IOC and EFSA for individual phenolic compound quantification.
European Food Safety Authority (EFSA) — Our hydroxytyrosol and derivatives concentration meets the EU Regulation 432/2012 health claim threshold (5 mg per 20g serving) by a factor of 10x.
Why the number holds
Polyphenols break down with heat and oxygen. Most olive oil is bottled, shipped in containers, then stored in warehouses and on shelves, often warm, for months before anyone opens it. Once open, a bottle takes in air with every pour. We built our process to avoid both.
Oxygen-free.
The oil is extracted, stored and packed with no oxygen. Each 5 ml monodose is nitrogen-flushed and opened once, so there is no half-empty bottle taking in air for weeks.
Cold from tree to dispatch.
The olives go into our own refrigerated truck as soon as they leave the tree. The oil is extracted very quickly under strict cold, then kept at 4 °C (39 °F) until the day it is dispatched. We control every step, so the oil never waits in a shipping container or a warm warehouse.
Transparent.
Every harvest certificate is published on this page, with the laboratory, the method and the date.
Feel the Phenols™.
Take one monodose and you will know. It is bitter, and it stings the back of your throat. The sting comes from oleocanthal, which makes up 68% of the phenols in this harvest. The bitterness comes mostly from oleacein.
Frequently asked questions
Is 2,621 mg/kg a lot?
Yes. It is up to 45 times more than typical supermarket extra virgin olive oil, which contains 50 to 150 mg/kg of polyphenols. To our knowledge, it is also the highest figure of any olive oil from the 2026/2027 harvest measured with the International Olive Council’s official method. For the EU health claim, an oil needs 5 mg of hydroxytyrosol, tyrosol and their derivatives per 20 g. This harvest contains 51.1 mg, more than 10 times that minimum.
Why do you report oleocanthal separately?
Because the total does not tell you which phenols are in the oil. Oleocanthal is the phenol that makes the back of your throat sting. In most olive oils, including many high-phenolic ones, it is a small share of the total. In this harvest it is 1,774 mg/kg, 68% of all the phenols. It is also the phenol research keeps coming back to: since a 2005 paper in Nature drew attention to it, oleocanthal has been the subject of more than 300 scientific papers. In one randomised trial, olive oils matched for total phenols were compared, and the effect on platelet aggregation followed their oleocanthal content, not the total (Agrawal et al., Journal of Functional Foods, 2017).
Can I compare these figures with another brand’s?
Only if they were measured with the same method. The International Olive Council has one official method for measuring olive oil polyphenols (COI/T.20/Doc. No 29), and it is the method used to verify the EU health claim. Figures from other methods are not recognised by the IOC and cannot be compared with ours. Before comparing, check which method is named on the other brand’s certificate.
Will the oil I receive still contain 2,621 mg/kg?
These figures are measured at harvest. In any olive oil, polyphenols decline over time, faster with heat and air. Most olive oil is bottled and then spends months in shipping containers, warehouses and on shop shelves, often in the heat, and takes in air every time the bottle is opened. We are the only producer that keeps its oil at 4 °C (39 °F) and oxygen-free all the way to dispatch, then packs it in nitrogen-flushed monodoses that are opened only once. That keeps the loss as small as we can make it.
When can I order the 2026/2027 harvest?
Waitlist members get the shop link and access password before the public release. Shipping starts in November 2026. Last year’s harvest sold out within weeks.