What Are Olive Oil Polyphenols?
Polyphenols are naturally occurring plant compounds found in extra virgin olive oil. They contribute to flavour, freshness, stability and the distinctive character of premium olive oils.
Why Do Polyphenols Matter?
Many of the peppery and slightly bitter notes found in high-quality olive oil come from naturally occurring polyphenols. These compounds help protect the oil from oxidation and are one of the reasons premium oils retain their freshness and complexity for longer.
Polyphenol levels can vary depending on olive variety, climate, soil conditions, harvest timing, extraction methods and storage practices.
Polyphenols and Sardinian Olive Oil
Sardinia's Mediterranean climate, abundant sunshine, traditional farming methods and careful harvesting practices help create olive oils known for their character and natural richness.
For generations, olive oil has been an essential part of Sardinian food culture, valued not only for flavour but also for quality, authenticity and craftsmanship.
More Than a Laboratory Number
Polyphenols are not simply a figure on a laboratory report. They help explain why one olive oil feels vibrant, fresh and expressive while another may taste flat or neutral.
Understanding polyphenols helps consumers appreciate the difference between mass-market olive oils and carefully produced extra virgin olive oils selected for quality and provenance.
Learn More
For a deeper look at the science behind olive oil polyphenols and current research into their role in human health, read our detailed article:
Polyphenols and Human Health: What Science Says →
Profilo di laboratorio dei produttori — raccolto 2025/26
I dati provengono da rapporti di laboratorio forniti dai produttori e si riferiscono ai campioni specificamente analizzati. Aiutano a comprendere freschezza, stato ossidativo, indicatori di autenticità e ricchezza fenolica naturale.
| Oil / sample | Polyphenols / biophenols | Free acidity | Peroxide value | UV indices |
|---|---|---|---|---|
| Gariga 2025/26 — campione del produttore | 621 ± 64 mg/kg | 0,18% | 2,4 meq O₂/kg | 1,51 / 0,13 |
| Sandalia Semidana 2025/26 | 333,3 mg/kg | 0,22% | 5,3 meq O₂/kg | 1,96 / 0,130 |
| Sandalia Bosana 2025/26 | 320 mg/kg | 0,29% | 5,8 meq O₂/kg | 1,85 / 0,120 |
Certificazione biologica Gariga
Il produttore ha inoltre fornito un certificato biologico UE valido per l’olio extra vergine di oliva e per i condimenti biologici aromatizzati elencati, valido dal 3 marzo 2026 al 2 marzo 2029.
I risultati riguardano esclusivamente i campioni e i lotti analizzati. I valori variano naturalmente tra raccolti e lotti.