Category · Extra Virgin Olive Oil
High-Polyphenol Olive Oil
Single-variety, early-harvest extra virgin oil, ranked by what matters most: a polyphenol-rich profile you can taste — and verify in the lab.
Shop Fresh Harvest
All three are genuinely high-polyphenol — the difference is flavour and intensity. Pick by taste, or take the quiz to find your match.
Coratina d'Italia
Bold & Punchy
847 mg/kg POLYPHENOLS
€24
Picual de España
Green & Grassy
675 mg/kg POLYPHENOLS
€22
Nocellara d'Italia
Gentle & Fruity
400 mg/kg POLYPHENOLS
€23
Not sure which one to pick?
Find Your Flavour →How many polyphenols should olive oil have?
There's no legal minimum — but there are milestones. Below is where a typical supermarket bottle lands, where the EU draws its health-claim line, where the well-known Blueprint oil sits, and where ATTIMO's range falls.
Polyphenols are the antioxidants behind olive oil's health reputation.
They're also what makes a fresh oil taste bitter and peppery — flavour and benefit come from the same place.
Levels peak in early-harvest olives and start falling the moment the oil is bottled.
Heat, light, age and blending all pull the number down — which is why most bottles never reach a high-polyphenol level.
Above 250 mg/kg, the EU lets a producer make a documented health claim.
ATTIMO's oils run 400–900 mg/kg, so every bottle clears that bar with room to spare.
EU health-claim threshold of 250 mg/kg derives from the requirement of 5 mg hydroxytyrosol and derivatives per 20 g of oil under Commission Regulation (EU) No 432/2012. The 400 mg/kg mark is the Blueprint benchmark popularised by Bryan Johnson. More in our polyphenols explainer.
Why high-polyphenol extra virgin olive oil is hard to find
The words “extra virgin” say nothing about polyphenols — and often aren't even accurate. Here's the gap, and the three reasons supermarket oil lands so low.
olive oils sold as "extra virgin" in supermarkets don't meet those standards
"extra virgin" olive oils are low in health-boosting polyphenols
On the figures: the ~80% failure rate reflects widely-cited independent testing of supermarket “extra virgin” oils; the most rigorous public study, the UC Davis Olive Center (2010–11), found 69% of sampled imported oils failed international extra-virgin standards. “Low in polyphenols” is measured against the EU health-claim threshold of 250 mg/kg (Reg. (EU) 432/2012).
Blended for shelf life, not polyphenols
Industrial oil is blended across countries and harvests for a cheap, neutral, consistent taste. Blending and scale dilute the fresh-pressed polyphenols that make oil bitter, peppery and healthy.
Picked late, pressed slow
Polyphenols peak in young, green olives. Mass producers harvest late for higher yield and press hours or days later — by which point much of the polyphenol content is already gone.
Old before you open it
Polyphenols fade with time, light and heat. A bottle that has spent a year in transit and on a shelf has far less than the day it was pressed, even if it once qualified as high-polyphenol.
What's Inside
The compounds that matter
"Polyphenols" is an umbrella term. Three compounds do most of the heavy lifting — and an average supermarket oil barely registers any of them. New to lab reports? Here's how to read one.
Oleocanthal
A natural anti-inflammatory whose effect has been compared to ibuprofen — and the source of the peppery catch at the back of your throat.
Oleacein
A powerful antioxidant studied for blood-pressure regulation and cardiovascular protection.
Hydroxytyrosol
One of the most-studied olive antioxidants — and the exact compound the EU writes its olive-oil health claim around.
What The Science Says
Why high polyphenols are worth chasing
The reason a polyphenol-rich olive oil is worth the premium isn't taste alone. Three findings, each from a primary source — not a wellness blog.
It protects your cholesterol from oxidising
Olive-oil polyphenols help protect blood lipids (LDL) from oxidative damage — the one olive-oil health benefit the EU has formally approved, granted only to oils with at least 5 mg of hydroxytyrosol per 20 g (≈250 mg/kg).
EU Reg. 432/2012 (EFSA) ↗It's anti-inflammatory, like a micro-dose of ibuprofen
Oleocanthal — the compound behind the peppery throat-sting — was shown to inhibit the same COX-1 and COX-2 enzymes as ibuprofen. About 50 g of a high-oleocanthal oil delivers roughly a tenth of an ibuprofen dose: not a painkiller, but a daily anti-inflammatory drip.
Beauchamp et al., Nature (2005) ↗It anchors the most-proven heart-healthy diet
In the PREDIMED trial, a Mediterranean diet rich in extra virgin olive oil (~50 ml/day) was associated with about 30% fewer major cardiovascular events in high-risk adults than a low-fat diet.
Estruch et al., NEJM (2018 republication) ↗ATTIMO is a food, not a medicine. Polyphenol levels are lab-measured per batch; the health context above is drawn from the published research linked beside each point. This isn't medical advice, and individual results vary.
ATTIMO vs Others
| ATTIMO | Supermarket EVOO | |
|---|---|---|
| FRESH | No, mixed with old oils | |
| EARLY HARVEST | ||
| SINGLE SOURCE | Oil blended from 3+ countries | |
| TRACEABLE | ||
| LAB-TESTED | ||
| POLYPHENOLS | 400-900 mg/kg | 120-210 mg/kg |
Don't take our word for it
Every batch is sent to an independent lab. Here are the full reports behind the numbers on this page — download and check them yourself.
Why our polyphenols stay high
High numbers aren't luck. They come from a few deliberate choices — early harvest, single variety, pressed and bottled fresh — the same choices industrial oil skips to scale.
ALWAYS FRESH
Olive oil always from the latest harvest. Pressed within hours after picking, bottled at peak freshness.
SINGLE VARIETY
Each bottle is from a single olive variety. You get the pure expression of the cultivar and its origin.
EARLY HARVEST
Olives are harvested early in season when they are highest in polyphenols that give taste and health
FROM GROVE TO TABLE
We source directly from the people who make the oil. No middlemen, no blending, no shortcuts.
LAB-TESTED QUALITY
Every bottle is lab-tested by third parties on key quality markers you can verify for yourself.
Word from the street
Good on everything!
I used to just cook with olive oil. Now I'm putting it on everything. Didn't know it could have so much taste.
Like living in Spain again
Living in Spain for some time, I got used to having amazing olive oil around. It's hard in Germany to find good ones; Attimo brought back some wonderful memories.
Finally
I always bring back tons of olive oil from vacation, but it runs out fast. Very happy to have finally found real olive oil at home.
Super fresh
I tried a lot of olive oils and this one is my favourite. The smell is absolutely unreal, so fresh it's like the olives are being pressed right then and there.
I got hooked fast
I bought 4 bottles and they were gone in a month. Never buying in the supermarket again.
You can taste the quality
I was skeptical about the price but now I get it. You can really taste the difference in quality, there's nothing like this in the local shops here.
Fresh harvest in a bottle
It tastes like I just picked the olives and pressed them myself. Super fresh and natural, I love it!
Good on everything!
I used to just cook with olive oil. Now I'm putting it on everything. Didn't know it could have so much taste.
Like living in Spain again
Living in Spain for some time, I got used to having amazing olive oil around. It's hard in Germany to find good ones; Attimo brought back some wonderful memories.
Finally
I always bring back tons of olive oil from vacation, but it runs out fast. Very happy to have finally found real olive oil at home.
Super fresh
I tried a lot of olive oils and this one is my favourite. The smell is absolutely unreal, so fresh it's like the olives are being pressed right then and there.
I got hooked fast
I bought 4 bottles and they were gone in a month. Never buying in the supermarket again.
You can taste the quality
I was skeptical about the price but now I get it. You can really taste the difference in quality, there's nothing like this in the local shops here.
Fresh harvest in a bottle
It tastes like I just picked the olives and pressed them myself. Super fresh and natural, I love it!
High-polyphenol olive oil FAQ
Keep reading polyphenols
Why People Are Now Drinking Olive Oil Shots
One tablespoon of high-quality EVOO, taken raw. The olive oil shot is trending for a reason; but most people are using the wrong oil. What the science says, what to look for, and why quality changes everything.
Read more
Bryan Johnson's Olive Oil: An Evidence-Based Review and What To Buy In Europe
Bryan Johnson takes 3 tablespoons of EVOO daily as part of his longevity protocol Blueprint. We break down his quality criteria, what Blueprint oil is, and why European buyers have better options closer to home.
Read more
Polyphenols In Olive Oil: Explained
Polyphenols in olive oil: the compounds behind the health research, how they're measured, what the science shows on cardiovascular and anti-inflammatory effects, and how harvest timing determines how much ends up in your bottle
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