Phenols are natural components of olive oil, that are produced during the process of squeezing and malaxation of the olive fruit. Polyphenolic or high phenolic, are characterized the olive oils having at least 250 mg/kg total content of phenolic components.

The phenolic constituents of olive oil are oleocanthal, oleacein, ligstroside aglycon, oleuropein aglycon, oleocoronal and oleomisional, substances not found in any other food.

According to Regulation 432/2012 of the European Union, the intake of 20 grams of olive oil, which provides at least 5 mg of phenols, protects against the oxidation of blood lipids.

Olive oil phenols also have a wide range of biological activities in the human body and show strong anti-inflammatory and antioxidant properties. Experimental and clinical studies have shown that phenols contribute to the treatment of cardiovascular disease, Alzheimer’s disease, diabetes, hypertension, arthritis, multiple sclerosis and cancer.