Polyphenols
Polyphenols are secondary plant compounds that the olive uses to protect itself. In olive oil they create the light bitterness and the peppery tingle in the throat. They act as antioxidants and make the oil keep longer and stay more stable when heated. Among the best known are oleuropein, hydroxytyrosol and oleocanthal.
How many polyphenols an oil contains depends on the variety, the harvest and fast processing. Our Ölich Olive Oil has a polyphenol content of +400 mg/kg.
