https://www.oliveoiltimes.com/basics/what-are-polyphenols-and-why-should-you-care/103382 News, reviews and discussion Wed, 12 Mar 2025 14:05:40 +0000 hourly 1 https://www.oliveoiltimes.com/basics/what-are-polyphenols-and-why-should-you-care/103382#comment-2158 Mon, 24 Jan 2022 19:20:51 +0000 https://www.oliveoiltimes.com/?p=103382#comment-2158 We blend out tuscan oil with 2% Koroneiki olives. This adds a little punch to our oil.This year we have light and medium intensity oils with total phenols of 585–611. Palatable with a finish that is peppery but smooth.Sometimes the finish projects an imbalance in the oil. The norm for us is a phenol range 550 to 725. Early harvest is what we prefer to do.We also label with chemistry and phenol content with a disclaimer re. Chemistry will change over time. San Miguel Olive Farm CA.

]]> https://www.oliveoiltimes.com/basics/what-are-polyphenols-and-why-should-you-care/103382#comment-2118 Mon, 03 Jan 2022 08:09:31 +0000 https://www.oliveoiltimes.com/?p=103382#comment-2118 You appear to have dismissed the whole of Greece and a major olive varietal worldwide, the Koroneiki, not a robust oil but very high levels of polyphenols. It’s also worth mentioning when choosing an oil to look for the harvest date as polyphenols are mostly present in fresh oils

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