If you’re asking what are the main phenols in your olive oil, the answer is: oleocanthal, oleacein, hydroxytyrosol, and tyrosol — each with distinct biological actions. These phenols belong to the secoiridoid and simple phenol families and are responsible for the oil’s bitterness, pungency, and potent anti-inflammatory effects ¹.

• Oleocanthal: Anti-inflammatory phenol that mimics ibuprofen by targeting COX-1 and COX-2 enzymes
• Oleacein: Powerful antioxidant with vascular benefits and bitter taste signature
• Hydroxytyrosol: Water-soluble scavenger of reactive oxygen species (ROS); linked to heart and brain protection
• Tyrosol: Mild antioxidant and neuroprotective phenol that complements hydroxytyrosol’s actions

Understanding what are the main phenols in your olive oil helps decode the functional value behind its sharp sensory profile.

• EFSA health claim: Hydroxytyrosol ≥5 mg/day protects LDL from oxidative stress
• Oleocanthal + oleacein: Form a dynamic duo that reduces inflammation and oxidative burden
• Our blue-label olive oil is standardized to include all key phenols in high concentration

Phenol content varies with harvest, cultivar, and processing — MILESTONE® uses early-harvest, cold-extracted olives for maximum activity ².

These four primary olive oil phenols work together to deliver inflammation-fighting, antioxidant-rich benefits in every tablespoon.

Tip: If your oil doesn’t make you cough or taste bitter — it likely lacks these phenols and their documented benefits.