Olivea Lab Results 2025

We believe you should know what’s in your olive oil.

Every Olivea olive oil is independently tested, carefully reviewed, and approved before it ever reaches a bottle. This page shares those results openly—not just the numbers, but how they fit into the way our oils are grown, produced, and preserved.

If you’re looking for all the details about our olive oils, or scanned the QR code on your bottle, you’re in the right place.

A quick look at what’s inside

Ultra High Phenolic EVOO (Olympia Variety Olives)

• 850 mg/kg total biophenols (HPLC)

• 1,046 mg/kg total polyphenols (NMR)

• 13 mg of hydroxytyrosol and related compounds per 20g serving

• Bold, peppery, early-harvest flavor

Premium Organic EVOO (Koroneiki Variety Olives)

• 500+ mg/kg total biophenols (expected)

• Smoother, balanced profile for everyday use

• Harvested slightly later for roundness and versatility

How we test our olive oils

Olive oil quality can’t be captured by taste alone—and it can’t be captured by a single lab test either.

That’s why we use multiple testing methods to understand our oils from different angles.

HPLC testing measures individual olive oil polyphenols, including compounds like hydroxytyrosol, oleocanthal, and oleacein. This is the standard method used to quantify olive oil biophenols and assess eligibility for the EU olive oil polyphenol health claim.

NMR testing looks at the oil as a whole, creating a complete chemical profile and independently measuring total polyphenols. Used together, HPLC and NMR provide a clearer, more reliable picture of phenolic content.

We also perform purity and residue testing, screening for pesticides and unwanted contaminants to ensure clean production. The certificate below (Π-127805) from Multichrom Lab—an IOC-recognized laboratory in Athens—documents this testing for our Ultra High Phenolic EVOO. Using GC/MS-MS methodology, the analysis screened for over 200 compounds, with all results returning "n.d." (not detected).

Ultra High Phenolic Extra Virgin Olive Oil

This oil is produced for those who value early-harvest intensity—both in flavor and in phenolic concentration.

• Olive variety: Olympia

• Region: Messinia (Kalamata), Greece

• Harvest timing: Mid-October

• Farming: Dry-farmed, hand-harvested

The flavor is bold, aromatic, and unmistakably peppery—a natural expression of early harvest and high phenolic content.

What the lab results show

• Total biophenols: 850 mg/kg

• Total polyphenols (NMR): 1,046 mg/kg

• Hydroxytyrosol and derivatives: 13 mg per 20g serving

  (The EU health claim threshold is 5 mg per 20g)

These values reflect a dense, early-harvest phenolic profile that is both measurable and perceptible.

The polyphenols behind the numbers

Our lab analysis identifies a range of naturally occurring olive oil polyphenols, including:

• Oleocanthal, responsible for the peppery throat sensation

• Oleacein, a powerful antioxidant

• Oleuropein and ligstroside derivatives, foundational olive polyphenols

• Hydroxytyrosol and tyrosol, smaller, highly bioactive compounds

• Lignans, minor phenolics that contribute to stability

Together, these compounds shape both the health properties and the sensory character of the oil.

How it’s produced

Our Ultra High Phenolic oil comes from small, family-run farms in Messinia. The groves are dry-farmed, slightly above sea level, with steady coastal influence.

Olives are always hand-harvested and pressed the same day using a two-phase mill under certified cold-press conditions. Nitrogen is used during processing to limit oxidation and preserve freshness.

The oil is stored in stainless steel tanks, protected under nitrogen and temperature-controlled, then bottled as needed.

Premium Organic Extra Virgin Olive Oil

Our Premium Organic oil is made for everyday use—still bold and aromatic, but smoother and more balanced.

• Olive variety: Koroneiki

• Region: Messinia (Kalamata), Greece

• Harvest timing: Late October to early November

• Farming: Dry-farmed, certified organic, hand-harvested

Koroneiki olives harvested slightly later produce an oil that’s rounder and more versatile, while still delivering meaningful polyphenol content.

Lab results for this oil are in progress and will be published here as they’re completed.

Polyphenols over time

Olive oil polyphenols naturally evolve after harvest.

During crushing and early storage, larger polyphenols can transform into smaller compounds such as hydroxytyrosol and related derivatives. At the same time, total polyphenols are best preserved by minimizing heat, oxygen exposure, and improper storage.

That’s why Olivea prioritizes early harvest, same-day pressing, nitrogen protection, and temperature-controlled storage from harvest through bottling.

Quality review and oversight

Before any harvest is released:

• Free acidity must meet our target of ≤ 0.2%

• Blind tastings and sensory evaluations are conducted

• Final approval is overseen by an IOC-certified olive oil sommelier

In addition, our scientific and clinical advisory team—including physicians and cardiologists focused on cardiovascular health and longevity—reviews each harvest’s lab profile to ensure it meets Olivea’s internal standards.

How to think about polyphenol numbers

You may see other olive oils list higher polyphenol values.

Polyphenol measurements can vary depending on testing method, lab conditions, and when the oil was analyzed after harvest. Results may also reflect oils tested at peak freshness before natural changes begin.

What matters most is confidence in the oil as a whole—how it tastes, how it’s handled, how it’s stored, and how well its polyphenols are preserved over time.

At Olivea, polyphenol content is evaluated alongside flavor, acidity, varietal expression, and storage integrity. This holistic approach ensures that the oil you open delivers not just impressive lab results, but a consistently high-quality experience in the kitchen and at the table.

Matching lab reports to your bottle

Our lab reports correspond to harvests, not small sub-batches.

Each harvest is produced upfront, independently tested, and stored under controlled conditions. The olive oil you receive comes from the same tested harvest reflected in the reports on this page.

Why we share this

Olive oil quality is shaped by farming, harvest timing, processing, and storage.

By sharing our lab results and production practices openly, we aim to give you a clear, honest picture of what’s in your bottle — and how it was made.

No shortcuts. No mystery. Just olive oil, done properly.