Rich in Nature's Antioxidants
Polyphenols are powerful natural compounds found in high-quality extra virgin olive oil. Responsible for its vibrant flavour and characteristic peppery finish, they also help protect the oil while offering antioxidant benefits. A high polyphenol count is one of the hallmarks of exceptionally fresh, premium olive oil.
Polyphenols are naturally occurring antioxidants that contribute to an olive oil’s flavour, freshness and stability. Tenuta San Gregorio olive oils have polyphenol counts of 629 mg/kg and 889 mg/kg, compared with an estimated average of approximately 180 mg/kg for commercial olive oil. This places them at the very high end of the range typically found in extra virgin olive oil.
A higher polyphenol count is associated with a more vibrant, robust oil, often characterized by pleasant bitterness and a distinctive peppery finish. Polyphenols also help protect the oil from oxidation, supporting its freshness and quality. European regulations recognize that qualifying olive-oil polyphenols contribute to protecting blood lipids from oxidative stress.
In other words, 629 and 889 are not simply numbers on the label. They reflect exceptionally concentrated, carefully produced extra virgin olive oils that retain more of the olive’s naturally occurring protective compounds.
What Makes Our Polyphenol Count Exceptional?
First cold extracting is the gold standard for producing premium extra virgin olive oil. Freshly harvested olives are crushed into a paste and the oil is extracted without excessive heat, typically below 27°C (80.6°F).
Keeping the temperature low helps preserve the olive oil's natural flavours, aromas and valuable nutrients, including its antioxidants and polyphenols. While heating can increase the amount of oil extracted, it can also diminish the qualities that make exceptional extra virgin olive oil so prized.
At San Gregorio, every olive is handpicked at peak ripeness and first cold pressed within hours of harvest. This careful process results in an olive oil with vibrant flavour, exceptional freshness and a naturally high polyphenol content, preserving the authentic taste of the Umbrian countryside.
What Is First Cold Extracting?
