Polyphenols

• The healthful antioxidant substances in olive oil which aid in slowing down the natural oxidative processes.
• Phenolic content decreases over time or when exposed to heat, oxygen or light and is an indicator of freshness.
• Polyphenols in extra virgin olive oil are connected with peppery bitterness and other desirable flavour characteristics.
• Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with extra virgin olive oil.

Industry Standards

• Della Terra Premium Extra Virgin Olive Oil : ≥ 130
  
• International Olive Oil Council : N/A
• USDA : N/A
• California Olive Oil Council : N/A
• Australian Standards : N/A