HIGH PHENOLIC OLIVE OIL BENEFITS: FACTS VS MISUNDERSTANDINGS

2026, October Blog

There is much misunderstanding about olive oils and phenolics. I hope to give you more information about extra virgin olive oil.

What Makes an Olive Oil Truly “Extra Virgin”?

All oils that state “extra virgin” on the label must undergo two independent reviews: 1) a chemical analysis and 2) a Master Taste Panel evaluation. This is international law, and California requirements rise even further above this standard. Then and only then can one declare an oil as “extra virgin.” This analysis confirms the phenolic levels of the olive oils but also classifies the oil’s flavor profile as delicate, medium, or robust

At IL Fiorello, our standard is to harvest early in the season. The resulting oils have high phenolics and are classified as medium to medium/robust. We believe that an early harvest gives a better flavor profile. A super high level of phenolics makes the oil unpalatable, and after all, you should enjoy this product!

Understanding the Science and Flavor of Phenols

When guests ask for the oil with the highest phenolics, I often wonder which one they are talking about. That’s right! Oils have many—in fact, over 30 distinct phenolics—and each one contributes to unique benefits and flavors. For example, let’s examine three phenols:

- Oleocanthal (or oil that sings) gives a pungent, stinging feeling at the back of the throat and acts as a natural anti-inflammatory.
- Oleuropein gives the oil its wonderfully bitter taste.
- Tyrosol is also an anti-inflammatory.

All of these occur naturally in high-quality olive oil. Most people follow general information from online searches without quite understanding the chemistry and sensory science involved, or how these fit into the health benefits of the Mediterranean diet.

The Truth About Drinking Olive Oil Shots

You might have heard about the popular trend of drinking a tablespoon of extra virgin olive oil every morning. While drinking it straight still provides excellent baseline health benefits—like supplying your body with heart-healthy monounsaturated fats—it doesn’t offer any extra “superpowers” on its own but actually is supercharged when oils are combined with healthy foods.

Research, including insights from UC Davis Health, shows that olive oil does its best work when incorporated into your broader diet. Combining olive oil with healthy, whole foods actually helps your body absorb vital fat-soluble vitamins and nutrients much more efficiently, all while supporting a balanced lifestyle alongside regular exercise.

Taste World-Class Olive Oil at IL Fiorello

At IL Fiorello, we do not release our chemistry results as that is proprietary information, but all our oils are evaluated by a trained and certified Master Taste panel as medium/robust to robust. As a result of our placings in international competitions, we placed in the top 20 in the world!

Please visit us to experience our oil and food pairings. We pair oils with foods of the season, often grown right here on our Farm. October is warm in California, so we will continue to have plenty of fresh vegetables to serve on our tasting plates and in the Kitchen in the Grove.

Come to the Farm to taste the Olio Nuovo with our great vegetables. The Olio Nuovo is available in our Retail store and online.

Ciao,

Ann and Mark

The Team at IL Fiorello

Site Sources & References

UC Davis Health Insights: Learn more about daily intake recommendations and cardiovascular support from the UC Davis Health Olive Oil Guide.
Clinical Health & Blood Pressure: Review the medical research regarding phenols and cardiovascular health at the UC Davis Olive Center.
Dietary Value vs. Trends: Explore expert perspectives on why dietary integration beats isolated supplements from medical reviews on the Olive Oil Professor Diet Analysis.