High Phenolic Extra Virgin Olive Oil — 500+ mg/kg Polyphenols
High polyphenol extra virgin olive oil for healthy cooking. Bright, grassy and smooth, with a gentle peppery finish, and the polyphenols to make every meal count.
500+ mg/kg polyphenols
Harvard cardiologist developed
Bake, sauté, dress, dip, drizzle
Heat-stable to 410°F
USDA Organic, single origin
Up to 10× more polyphenols per serving than regular olive oil
TRANSFORM YOUR VASCULAR HEALTH
Hydroxytyrosol and olive polyphenols help support the vascular system, which delivers oxygen and nutrients throughout the body. Research shows these compounds help protect LDL from oxidation, support healthy endothelial function, and promote smoother, more efficient blood flow. The result is foundational support for long-term cardiovascular health, energy, and overall vitality.
Organic High-Phenolic Greek Extra Virgin Olive Oil
Early-harvest Koroneiki olives from Messinia - exceptionally high in polyphenols including hydroxytyrosol, cold-pressed within hours.
Take two-three tablespoons daily at any time of day, with or without food. Consistency is what matters most. Each tablespoon delivers ~2 mg of hydroxytyrosol, matching the levels clinical research and the EFSA daily minimum for supporting healthy vascular function.
LAB ANALYSIS
Frequently Used Products
It's all about the polyphenols.
Polyphenols are the part of olive oil that's good for you, and the number on a label tells you how much you're getting. The higher it is, the more your cooking does for you. Olivea High Phenolic carries up to 10 times a supermarket bottle, in an oil smooth enough to use every day.
Olivea figures by NMR, 2025-26 harvest. Supermarket figures modeled from published storage studies.
Lab tested, every harvest.
Every harvest of Olivea High Phenolic is tested at the University of Athens before it's bottled, and the certificate is published.
Your everyday dose of polyphenols.
Koroneiki olives from Messinia are picked green, when polyphenols peak, and cold pressed within hours.
Yes. It's heat-stable to about 410°F, which covers sautéing, roasting and baking. High polyphenol oils hold up under heat better than refined seed oils, because the polyphenols protect the oil as it cooks.
Some are used up protecting the oil at high heat, which is the point. To get the most into your food, drizzle after cooking, or use it raw on salads and bread.
Same standard, two jobs. The Ultra High Phenolic is picked for the spoon: 1,000+ mg/kg and bold. This one is picked for the kitchen: 500+ mg/kg, bright, grassy and smooth, so it goes on everything without taking over the dish.
Bright and grassy, smooth, with a gentle peppery finish. The pepper is the polyphenols, and in this oil it's a finish, not a sting.
Cook with it the way you'd use any olive oil. A tablespoon, cooked or raw, carries about 8 mg of olive polyphenols, what a supermarket oil gives you in six.
A 500 ml bottle lasts most kitchens about a month. A subscription sends the next one before this runs out. Plans of 3 bottles or more ship free, and you can skip, pause or cancel anytime from your account.
Capped, cool and dark, and used within a few months of opening. Polyphenols fade with light, heat and air, which is why it's bottled in dark glass from nitrogen tanks.
VERIFIED CUSTOMER REVIEWS
Verified reviews from Olivea customers, collected after purchase and shown in full.
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More ways to get your polyphenols.
This is the oil for the kitchen. Two more formats carry the same olive polyphenols.
Ultra High Phenolic Extra Virgin Olive Oil
Olympia olives at 1,000+ mg/kg, bold and peppery. The one to take by the spoon.
Olivea Capsules
A concentrated dose of olive polyphenols, sealed in one small capsule. One a day, nothing to pour or measure.
