To get the most out of high-phenolic olive oil, it should be taken raw, daily, and in a way that protects the potency of its polar phenols — the compounds responsible for its anti-inflammatory, antioxidant, and cardiovascular-supporting effects.

• Dosage: 1–2 tablespoons (15–30 ml) daily, ideally in the morning or midday
• How to take: Raw, straight from a spoon or drizzled over food (steamed vegetables, grains, or salad)
• What to avoid: Never mix high-phenolic olive oil with water or juice — polar phenols degrade in water
• Do not cook with it: Heat destroys the antioxidant compounds responsible for the benefits

👉 Add a tablespoon of our Polyphenol-Rich Olive Oil to your breakfast or midday routine to support inflammation, immunity, and heart health.

• Oleocanthal and oleuropein are polar phenols, meaning they are soluble in fats, not water ¹.
• Daily consumption of 20 ml of high-phenolic olive oil has been shown to reduce inflammatory markers and improve cardiovascular biomarkers ².
• Heat and emulsification in water can degrade phenolic compounds, reducing therapeutic potential ³.

To preserve the potency of these compounds, consume olive oil raw and fat-paired — not diluted or heated.

For full benefit, high-phenolic olive oil must be treated as a functional food — not just a kitchen oil. Take it raw, take it consistently, and always with a fat-based meal or directly from a spoon to preserve its unique polar phenol profile.

⚠️ Unlike pomegranate extract, olive oil should never be diluted in water — doing so may reduce the potency of its active polyphenols.