Olive oil is not only a fundamental ingredient of the Mediterranean diet but also a source of valuable polyphenols with documented health benefits. In this article, we will conduct a detailed analysis and comparison of four types of organic olive oil certified under health claim UE432/2012.

The term "high-phenolic olive oil (HP EVOO - high phenolic extra virgin olive oil)" is increasingly appearing on social media, websites, and in press articles, but often lacks a clear definition. Phenols are naturally occurring compounds in olive oil with strong antioxidant and anti-inflammatory properties. They are key to human health and contribute to many of the health benefits associated with olive oil consumption.

Extra virgin olive oil (*EVOO- extra virgin olive oil) is a highly valued product for its health benefits. Rich in polyphenols and unsaturated fats, it is considered one of the healthiest fats available on the market. However, the quality and safety of olive oil largely depend on storage conditions, and choosing the right packaging is crucial. In this article, we will discuss the impact of various packaging types on olive oil quality, the risks associated with Bisphenol A (BPA), and alternative solutions like modern bag-in-box packaging, glass, and stainless steel, which better protect extra virgin olive oil.

These positive attributes of bitterness and pungency (bitterness, pungency) are associated with the presence of phenolic compounds (secoiridoids), which undergo chemical changes until they lose their antioxidant capacity, transforming into inactive quinones.