Olive Oil - High Polyphenol

Our Finishing Oil is made exclusively from high-polyphenol, Coratina olives. It’s bold, peppery and bitter in the way really good olive oil is. This is the oil I always use cold – with bread, vegetables, over meat or pizza – when the oil itself is meant to be tasted.

The polyphenol level is around 650 mg/kg, and we will have the oil tested independently in Sweden to know the exact levels. This intensity gives the oil not only its character, but also its natural antioxidant qualities. It supports heart health, helps reduce inflammation, and gives the oil a longer shelf life than most olive oils. It’s also one of the reasons I use this oil in all my body soaps. In soap making, high-polyphenol olive oil extends the life of the oil that remains unsaponified (the so-called superfat), which makes a real difference over time.

I source this olive oil directly from a small farm in Puglia. I first went there in January to find the right oil for my soaps, and it quickly became clear that this was something I wanted to share beyond that. Last summer I sold out 85 liters in one month.

This year’s harvest is done, and the oil will be shipped to us at the end of January. It is, quite honestly, the best olive oil I know.
Why polyphenols matter
Olive oil rich in polyphenols is widely studied for its antioxidant and anti-inflammatory properties. Research shows that high-polyphenol extra virgin olive oil can help protect blood lipids from oxidative stress and support cardiovascular health when used as part of a balanced diet.
We test our olive oil independently to know the exact polyphenol levels.

Exact Polyphenol levels according to test results by Eurofins from March 2026:
gallussyra-ekvivalenter 760 mg/kg
tanninsyra-ekvivalenter 915 mg/kg
katekin-ekvivalenter 606 mg/kg
epikatekin-ekvivalenter 461 mg/kg
EGCG-ekvivalenter 1100 mg/kg
kaffeinsyra-ekvivalenter 704 mg/kg
pyrogallol-ekvivalenter 613 mg/kg

Extra Virgin Olive Oil exclusively from Coratina Olives. Sourced in Puglia by us directly.

Our Finishing Oil is made exclusively from high-polyphenol, Coratina olives. It’s bold, peppery and bitter in the way really good olive oil is. This is the oil I always use cold – with bread, vegetables, over meat or pizza – when the oil itself is meant to be tasted.

The polyphenol level is around 650 mg/kg, and we will have the oil tested independently in Sweden to know the exact levels. This intensity gives the oil not only its character, but also its natural antioxidant qualities. It supports heart health, helps reduce inflammation, and gives the oil a longer shelf life than most olive oils. It’s also one of the reasons I use this oil in all my body soaps. In soap making, high-polyphenol olive oil extends the life of the oil that remains unsaponified (the so-called superfat), which makes a real difference over time.

I source this olive oil directly from a small farm in Puglia. I first went there in January to find the right oil for my soaps, and it quickly became clear that this was something I wanted to share beyond that. Last summer I sold out 85 liters in one month.

This year’s harvest is done, and the oil will be shipped to us at the end of January. It is, quite honestly, the best olive oil I know.
Why polyphenols matter
Olive oil rich in polyphenols is widely studied for its antioxidant and anti-inflammatory properties. Research shows that high-polyphenol extra virgin olive oil can help protect blood lipids from oxidative stress and support cardiovascular health when used as part of a balanced diet.
We test our olive oil independently to know the exact polyphenol levels.