Frequently Asked Questions
At Oleaphen, we’re committed to clarity, transparency, and helping you get the most from your UltrraHigh Polyphenol Olive Oil.
Dive into our FAQ below.
Any Questions? We are usually in the fields but we will answer as fast as we can.
🌿 Product Information & Science
What is high phenolic olive oil?
Extra virgin olive oil containing a high concentration of olive polyphenols, principally oleocanthal, oleacein, hydroxytyrosol and tyrosol. Under EU Regulation 432/2012, an olive oil may carry the authorised claim that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress when it delivers at least 5mg of hydroxytyrosol and its derivatives per 20g of oil. That is the only health claim any olive oil producer in the EU is permitted to make directly.
Our oil carries almost nine times the phenolic content the threshold requires. Our definitive guide to high phenolic olive oil sets out how the category is defined and measured.
What is considered “high phenolic”?
The 432/2012 threshold works out at roughly 250 mg/kg. Most supermarket extra virgin olive oil sits well below it, which is why the claim appears on so few labels. Our 2025/2026 harvest measured 2,236 mg/kg total polyphenols, nearly nine times the threshold.
Why the oleocanthal figure matters more than the total
This is the part of the label almost nobody reads, and it is the number that actually tells you what is in the oil.
"Total polyphenols" is a sum. It counts every phenolic compound in the oil together, and those compounds are not equivalent. Two oils can report the same total and be entirely different products. What matters is the composition of that total, and specifically how much of it is oleocanthal, the compound most studied for its biological properties.
Across high phenolic producers, oleocanthal typically accounts for around 15% of total phenolic content. In our 2025/2026 harvest it is 1,248 mg/kg out of 2,236 mg/kg. That is 55.8%.
More than half of our total is the single compound that the research is actually about. This is a function of cultivar, harvest timing and how fast the fruit gets cold, and it is not something a producer can add later. When you compare high phenolic oils, ask for the oleocanthal number. If a producer publishes only a total, that is itself an answer.
What are olive polyphenols and why do they matter?
Antioxidant compounds produced by the olive tree. Oleocanthal is the one most studied for its biological properties, and it is the compound we select for. We set out what the research does and does not show in our articles on oleocanthal, cardiovascular research, brain health research, women's health research and athletic performance research.
How is Oleaphen different from a regular olive oil?
Three things you cannot see on a label: the polyphenol figure is measured by LC-MS/MS or HPLC at an IOC-accredited laboratory rather than estimated, more than half of that figure is oleocanthal, and the fruit is chilled within minutes of picking and never warms up before it reaches a nitrogen-flushed monodose. Our analysis methodology article explains why the measurement method matters as much as the number.
Does it taste different?
Yes. It is bitter and it catches at the back of the throat. That peppery sting is oleocanthal itself, and bitterness and pungency are the sensory signature of a high phenolic oil.
Straight from the fridge the oil will be thick, cloudy or partly solid. That is completely normal. Olive oil solidifies at low temperature and it is a sign the cold chain has held, not a fault. Many people prefer it that way, because in that state the burn at the back of the throat is much easier to take.
Contains olive oil only. Avoid if you have an olive allergy.
🥄 Usage & Dosage
How much?
One 5ml monodose a day. That is the serving the oil is packaged in.
How?
Straight, or stirred into food after cooking.
When?
Consistency matters more than timing. Taking it with food helps with absorption of fat-soluble compounds. More in our article on timing.
Cooking?
No. Do not heat it. Heat degrades the polyphenols you are paying for. Use it raw, as a finisher.
Safety.
If you are pregnant, breastfeeding, or taking medication, the sensible course is the same as for any dietary change: speak to your doctor.
🚜 Production, Quality & Environment
Where does it come from?
Cyprus. We work with five farming families across groves selected for cultivar, altitude and soil biology.
What does the cold chain actually mean?
A refrigerated truck is parked under the trees. Fruit goes from the branch into chilled transport within minutes of picking, not hours. It stays cold through milling, through storage, and through dispatch from our facility.
To be precise about it: the final courier leg to your door is not refrigerated. No one's is. That is why the oil is nitrogen-flushed and sealed in single-serve monodoses, which is the format that survives the last mile intact. Refrigerate on arrival.
Farming methods
Regenerative. No synthetic pesticides; we use zeolite. Donkeys, ducks and chickens are integrated into the groves for fertility and pest management. Our practice goes further than the organic standard requires on soil biology, and the certification is in progress.
Is it independently tested?
Yes. Polyphenol content is measured by LC-MS/MS at the Universidad de Córdoba, an IOC-accredited laboratory, under the ARISTOIL Interreg Mediterranean programme. LC-MS/MS separates and identifies each individual phenolic compound, which is what makes it possible to report oleocanthal separately from the total. Some producers publish qNMR figures instead, a method that is not IOC-accredited and is run by a single laboratory in Greece. The two methods do not produce comparable numbers, and we explain why in our methodology article.
Environmental Impact
Oleaphen is carbon-negative, sequestering 16kg of CO₂ per liter. Our seaweed packaging is biodegradable, and our farming restores local ecosystems.
📦 Storage & Shelf Life
Why not a bottle?
Because a bottle is an oxidation problem with a cork in it. Every time it is opened, oxygen enters and phenolic content falls. A sealed, nitrogen-flushed 5ml monodose is opened once, on the day it is consumed.
Shelf life
Sealed monodoses hold their potency for up to 18 months.
Storage
Keep them in the fridge.
💳 Ordering, Pricing & Value
Why does it cost more?
It takes far more fruit to produce a high phenolic oil, because the compounds concentrate in early-harvest, under-ripe olives that yield very little oil. Add refrigerated harvesting, complete cold-chain, accredited laboratory analysis on every batch, and nitrogen-flushed monodose packaging.
How do I buy it?
The 2025 harvest sold out. We do not reopen the shop publicly. Everyone on the waitlist is contacted individually, in the order they registered, with a private ordering link before any public release. Join the waitlist.
When is the next oil available?
Harvest begins September 2026. Milling, analysis and packing follow, and the new oil is available from around November 2026.
🔍 Analysis & Traceability
Can I see the lab report for my oil?
Yes. Each purchase carries an Exclusive Unique Number linking it to the certificate of analysis for that specific batch, accessible by QR code on the box.
