In our team, we have a member who holds a certified olive oil sommelier certificate. This is a significant accolade for us and confirms the highest quality of service we strive to offer our clients. With this knowledge and expertise, we are able to provide better guidance in selecting the finest olive oils, as well as organize professional tastings and training sessions related to the culture and tradition of olive oil.

In a world where consumers are increasingly concerned about what they eat and where their food comes from, health certifications play a crucial role. One such certification gaining importance in the context of olive oil is the "Health Claim EU 432/2012". In our store, you will find the largest selection of high-polyphenol olive oils from over 35 producers across Greece and the USA.

Every oil in our collection has been personally tasted, evaluated according to IOC sensory standards, and selected for both gastronomic excellence and bioactive properties.

Olive oil from over 35 selected producers across Greece and the USA. Use the active filter (+)

High Phenolic Extra Virgin Olive Oil and the EU 432/2012 Health Claim

Extra virgin olive oil (EVOO) has long been celebrated for its rich flavor, culinary versatility, and numerous health benefits. Among the various types of EVOO, the high phenolic variant stands out due to its exceptional health-promoting properties — and is the focus of our curated collection.

What Is High Phenolic Extra Virgin Olive Oil?

High phenolic EVOO is characterized by its elevated content of natural antioxidants known as polyphenols. The most important compounds in this group are:

• Hydroxytyrosol and tyrosol — phenolic alcohols recognized by the European Food Safety Authority (EFSA) for protecting blood lipids from oxidative stress.
• Oleuropein and ligstroside — secoiridoids responsible for the characteristic bitterness of fresh EVOO and powerful antioxidant activity.
• Oleocanthal — a natural compound that causes the pungent throat sensation in fresh oils, with anti-inflammatory activity comparable to ibuprofen (Beauchamp et al., Nature, 2005).
• Oleacein — closely related to oleocanthal, with documented cardioprotective and neuroprotective properties.

Together, oleocanthal and oleacein form the D1 index — the parameter we use to classify our oils into bioactivity tiers: Moderate, High, Very High, and Clinical Grade.

The EU 432/2012 Health Claim

Recognizing the substantial health benefits of phenolic compounds in olive oil, the European Union introduced Commission Regulation (EU) No 432/2012, which permits the following official health claim:

"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

This claim may only be used for olive oils containing at least 5 mg of hydroxytyrosol and its derivatives (including oleuropein complex and tyrosol) per 20 grams of oil — the recommended daily intake. Studies confirm that oils meeting this threshold help protect against oxidation of LDL cholesterol, a key factor in cardiovascular disease prevention.

How We Verify Quality

The phenolic content of every certified oil in our collection is analyzed using HPLC and qNMR methods by accredited laboratories — primarily the National and Kapodistrian University of Athens (Prof. Prokopios Magiatis, World Olive Center for Health) and the University of California, Davis. Each product is accompanied by a certificate of analysis available on the product page.

Why Choose High Phenolic EVOO?

For consumers, the EU 432/2012 certification is more than a label — it is a guarantee that the oil delivers measurable, scientifically validated health benefits. Beyond cardiovascular protection, high phenolic EVOOs have been associated with anti-inflammatory, antioxidant, and neuroprotective effects.

As demand for functional foods continues to grow, high phenolic extra virgin olive oil — backed by the EU 432/2012 health claim and transparent laboratory analysis — has become a cornerstone of health-conscious kitchens worldwide.