Extra Virgin Olive Oil with over 700 mg/kg of Polyphenols from Apulia

Name: Extra Virgin Olive Oil (High Polyphenol)
Brand: MoleQlar
SKU: OIL250ML-PI
Price: 19.90 EUR
Availability: InStock
Rating: 5.0 (6 reviews)

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Extra Virgin Olive Oil (High Polyphenol) at a glance

With many olive oils, you will neither learn, from which olive varieties They are produced, nor how many polyphenols They contain. In this case, yes.

This native extra virgin olive oil Comes from Carpino in Gargano, Apulia and is made exclusively from Picholine olives Produced. It is single-varietal: Instead of combining different olive varieties, only the Picholine olive forms the basis of the oil. This results in an oil with its characteristic flavor profile and the typical properties of this variety. According to laboratory analysis, it contains around 700 mg/kg of polyphenols.

After the harvest, the olives cold and exclusively processed mechanically. The gentle processing helps to preserve the natural components as well as the taste and aroma of the olive as much as possible.

"Extra virgin olive oil" is the highest quality class for virgin olive oil.. There are clearly defined quality requirements for this. For example, the acidity may be a maximum of 0.8% – our Picholine olive oil has only 0,11 % Significantly below. The oil has also been awarded multiple times internationally, including by Gambero Rosso.

Olive oil is one of the defining components of the Mediterranean diet and is predominantly composed of monounsaturated fatty acids. Extra virgin olive oil also naturally contains polyphenols – secondary plant compounds, the content of which can vary significantly depending on the olive variety, harvest time, and processing.

This oil works exactly here: With 700 mg/kg of polyphenols It was specifically selected for a high polyphenol content. This not only focuses on the quality class "extra virgin," but also on the specific composition of the oil. Thus, olive oil transforms from an everyday ingredient into a consciously chosen source of fat for daily nutrition.

Useful for:

People who are specifically looking for an olive oil with a high polyphenol content
Everyone who pays attention to the origin, processing, and ingredients of food
People who want to integrate a Mediterranean and longevity-oriented diet into their daily lives

Product:

Ingredients: 100% pure extra virgin olive oil
Olive variety: 100 % Picholine
Origin: Carpino, Apulia, Italy
Filling quantity: 250 ml

Quality:

Quality class: Native extra virgin olive oil
Polyphenol content: 700 mg/kg
Acidity: 0,11 %
Peroxide value: 5.5 meq O₂/kg
Processing: Cold-pressed

The Picholine olive oil has been awarded multiple times at national and international olive oil competitions.

Olio Award – Gold 2024
Oli d’Italia / Gambero Rosso – 2024
EVO IOOC – Gold Medal 2024
Ercole Olivario 2025 – 3rd Place · Intense Fruity
Ercole Olivario 2025 – 1st Place · Puglia
Olio Award – Gold 2025
Flos Olei 2025
Oli d’Italia / Gambero Rosso – 2025
Bibenda 2026 – Excellent Oil of Italy
Oli d’Italia / Gambero Rosso – Best Monocultivar 2026/27
Japan Olive Oil Prize 2026
Mignola d’Oro – Bronze

Extra Virgin Olive Oil (High Polyphenol) at a glance

Product Description

With many olive oils, you will neither learn, from which olive varieties They are produced, nor how many polyphenols They contain. In this case, yes.

This native extra virgin olive oil Comes from Carpino in Gargano, Apulia and is made exclusively from Picholine olives Produced. It is single-varietal: Instead of combining different olive varieties, only the Picholine olive forms the basis of the oil. This results in an oil with its characteristic flavor profile and the typical properties of this variety. According to laboratory analysis, it contains around 700 mg/kg of polyphenols.

After the harvest, the olives cold and exclusively processed mechanically. The gentle processing helps to preserve the natural components as well as the taste and aroma of the olive as much as possible.

"Extra virgin olive oil" is the highest quality class for virgin olive oil.. There are clearly defined quality requirements for this. For example, the acidity may be a maximum of 0.8% – our Picholine olive oil has only 0,11 % Significantly below. The oil has also been awarded multiple times internationally, including by Gambero Rosso.

Function

Olive oil is one of the defining components of the Mediterranean diet and is predominantly composed of monounsaturated fatty acids. Extra virgin olive oil also naturally contains polyphenols – secondary plant compounds, the content of which can vary significantly depending on the olive variety, harvest time, and processing.

This oil works exactly here: With 700 mg/kg of polyphenols It was specifically selected for a high polyphenol content. This not only focuses on the quality class "extra virgin," but also on the specific composition of the oil. Thus, olive oil transforms from an everyday ingredient into a consciously chosen source of fat for daily nutrition.

Useful for:

People who are specifically looking for an olive oil with a high polyphenol content
Everyone who pays attention to the origin, processing, and ingredients of food
People who want to integrate a Mediterranean and longevity-oriented diet into their daily lives

Ingredients & Details

Product:

Ingredients: 100% pure extra virgin olive oil
Olive variety: 100 % Picholine
Origin: Carpino, Apulia, Italy
Filling quantity: 250 ml

Quality:

Quality class: Native extra virgin olive oil
Polyphenol content: 700 mg/kg
Acidity: 0,11 %
Peroxide value: 5.5 meq O₂/kg
Processing: Cold-pressed

Awards

The Picholine olive oil has been awarded multiple times at national and international olive oil competitions.

Olio Award – Gold 2024
Oli d’Italia / Gambero Rosso – 2024
EVO IOOC – Gold Medal 2024
Ercole Olivario 2025 – 3rd Place · Intense Fruity
Ercole Olivario 2025 – 1st Place · Puglia
Olio Award – Gold 2025
Flos Olei 2025
Oli d’Italia / Gambero Rosso – 2025
Bibenda 2026 – Excellent Oil of Italy
Oli d’Italia / Gambero Rosso – Best Monocultivar 2026/27
Japan Olive Oil Prize 2026
Mignola d’Oro – Bronze

Überragende Qualitätsstandards

Warum High-Polyphenol Olivenöl?

Polyphenole sind sekundäre Pflanzenstoffe aus der Olive. Wie viele davon im Öl landen, hängt von Sorte, Erntezeitpunkt und Verarbeitung ab, entsprechend groß sind die Unterschiede: Einfache Olivenöle enthalten oft nur 50–150 mg/kg, gute native Öle extra etwa 200–400 mg/kg. Ab rund 500 mg/kg spricht man von „High Phenolic“. Angegeben wird der Wert jedoch selten. Unser Picholine-Olivenöl liegt laut Laboranalyse bei rund 700 mg/kg. Den Unterschied schmeckst du: Die herbe Note und die Schärfe im Abgang stammen von den Polyphenolen.

Olivenöl von MOLEQLAR

Kaltgepresst in Apulien, Italien

Quality Assurance

The MOLEQLAR "Clean Product & Label" philosophy ensures that every product arrives at you in the best quality. Each individual batch undergoes a comprehensive and product-specific purity and residue analysis (heavy metals, microbiology, pesticides).

Olive oil

October 2026 - Certificate of the current batch

Natives Olivenöl Extra (High Polyphenol) Fakten

Content: Extra Virgin Olive Oil

Nutritional Information	PER 100 ML
Energy	3404 kJ / 828 kcal
Fat	92 g
of which saturated fatty acids	13 g
Carbohydrates	0 g
of which sugars	0 g
Protein	0 g
Salt	0 g

The difference.

Quality and transparency are non-negotiable for us. That is why we measure what is in our olive oil.

Noname Brand

Polyphenol content

700 mg/kg

Usually not specified, often only 50–150 mg/kg

Olive variety

100% Picholine, single variety

Frequent waste

Origin

A producer in Carpino, Apulia

Often "Olive oils from the EU"

Acidity

0,11 %

For native extra, up to 0.8% is permissible.

Labor analysis

Testing of each batch

Rare or not transparent

Olivenöl von MOLEQLAR

Häufig gestellte Fragen (FAQs)

Was ist das Besondere an der Picholine-Olive?

Picholine ist eine ursprünglich aus Südfrankreich stammende Olivensorte. Unser Öl wird ausschließlich aus Picholine-Oliven hergestellt – statt verschiedene Sorten miteinander zu vermischen. Das sorgt für ein klares, sortentypisches Profil und eine definierte Rohstoffbasis.

Wie sollte ich das Olivenöl lagern?

Licht, Wärme und Sauerstoff sind die entscheidenden Faktoren bei der Lagerung von Olivenöl. Bewahre die Flasche deshalb kühl und lichtgeschützt auf und verschließe sie nach jeder Verwendung wieder vollständig. Die dunkle, UV-geschützte Flasche reduziert zusätzlich die Lichteinwirkung auf das Öl.

Was bedeutet „natives Olivenöl extra“?

„Nativ extra“ ist die höchste Güteklasse für natives Olivenöl. Dafür gelten klar definierte chemische und sensorische Anforderungen. Unter anderem darf der Gehalt an freien Fettsäuren (Säuregehalt) maximal 0,8 % betragen. Unser Picholine-Olivenöl liegt laut Laboranalyse bei nur 0,11 %.

Woher kommt das Olivenöl?

Unser Olivenöl stammt aus Apulien im Süden Italiens. Es wird in Carpino am Gargano aus 100 % Picholine-Oliven hergestellt – einer Region, in der der Olivenanbau seit Jahrhunderten fest verankert ist. Die familiengeführte Verarbeitung vor Ort hält die Wege zwischen Olive und Öl kurz.

Wie viele Polyphenole hat normales Olivenöl?

Das hängt stark von Olivensorte, Erntezeitpunkt und Verarbeitung ab. Viele handelsübliche Olivenöle enthalten etwa [100–250] mg/kg Polyphenole, angegeben wird der Wert auf dem Etikett aber nur selten. Ab etwa 500 mg/kg spricht man in der Branche von „High Phenolic“ – eine gesetzliche Definition gibt es dafür nicht. Unser Picholine-Olivenöl enthält laut Laboranalyse [700] mg/kg.

What makes olive oil with a high polyphenol content special?

Polyphenols are secondary plant compounds that naturally occur in olives and are transferred to the olive oil during processing. Their content can vary significantly depending on the olive variety, ripeness, harvest, and processing.

When selecting an olive oil, it is therefore worthwhile to consider not only the origin and taste but also its composition. The MOLEQLAR olive oil contains over 700 mg/kg of polyphenols and is made exclusively from Picholine olives. This highlights a measurable ingredient that is often not specified in conventional olive oils.

Olive oil and Longevity: What role does the Mediterranean diet play?

The Mediterranean diet also plays a role in the Longevity research an important role. What is characteristic is not a single food item, but the interplay of various food groups: plenty of vegetables and fruits, legumes, whole grains, and nuts, as well as olive oil as the central source of fat.

Native olive oil extra mainly consists of Monounsaturated fatty acids and naturally contains Secondary plant substances such as polyphenols. The amount of their content depends, among other factors, on the olive variety, harvest time, and processing.

For a Mediterranean-oriented diet, olive oil is primarily one thing: a staple of the daily meal plan – for example, for dressings, with vegetables, or for refining dishes.

How can you recognize high-quality extra virgin olive oil?

Extra virgin olive oil is the highest quality grade for virgin olive oil. To qualify, the oil must meet specified chemical and sensory requirements. An important measurable parameter is the Content of free fatty acids: For extra virgin olive oil, this, expressed as oleic acid, maximum 0.8 % Amount to.

With a Acid content of only 0.11% The Picholine olive oil is significantly below the limit of 0.8% for extra virgin olive oil. Other analyzed quality parameters also confirm the high quality of the oil.

In addition to analytical values, olive variety, origin, and processing play a role. The MOLEQLAR olive oil is made from 100% Picholine olives in Carpino am Gargano in Apulia. This is where a clearly defined raw material base and controllable quality parameters come together.