The Brain Health Benefits of Polyphenol-Rich Olive Oil

November 26, 2024

The Mediterranean diet is celebrated for its emphasis on whole, nutrient-dense foods, and a key staple within this dietary pattern is olive oil.  Known for centuries as a medicinal food, olive oil has traditionally been used for its therapeutic properties, benefiting skin conditions, stomach problems, and even treating infections.1  Recent research has unveiled olive oil as a formidable ally in promoting brain health, primarily due to its high polyphenol content.2   Extra virgin olive oil (EVOO) contains over 30 identified polyphenols, which are powerful antioxidants that support cognitive function and protect against neurodegenerative diseases.2  

So, what exactly are these polyphenol nutrients, and how do they support brain health?  Plus, with so many olive oils on the market, which is the right one to choose? 

Understanding Polyphenols: What Are They?  

Polyphenols are natural plant compounds celebrated for their protective and health-boosting properties.  Polyphenols can be found in foods such as tea, chocolate, fruits, and vegetables, each offering unique nutrients that contribute to overall wellness.  These compounds fall into two main groups: flavonoids and non-flavonoids.  Flavonoids include compounds like quercetin, myricetin, and kaempferol, apigenin, as well as anthocyanins and catechins, which are all known for their health-supportive effects.3    These are widely present in colorful fruits and vegetables.  Acting as powerful antioxidants, these compounds help to reduce inflammation and protect cells, including those in the brain.  In EVOO alone, there’s a wealth of flavonoid and non-flavonoid polyphenol compounds that not only support brain health but have also been studied for their potential in lowering risks of cardiovascular disease, neurodegenerative conditions, cancer, and obesity.4

The Brain Health Benefits of Olive Oil Polyphenols 

EVOO contains a variety of polyphenols, which offer numerous health benefits.   Some of these compounds help reduce inflammation, combat oxidative stress, and even restore blood-brain barrier function, potentially improving cognitive function and reducing brain amyloid-β and tau-related pathologies that are linked to neurodegenerative diseases.   Studies have also shown that those who consume EVOO daily have a 28% lower risk of dying from dementia compared to those who rarely or never use olive oil.5  Let's explore the key polyphenols that give EVOO its highly deserved appreciation for brain health.  

  • Oleocanthal (Non-Flavonoid): Have you ever noticed a tingling or burning sensation at the back of your throat when tasting a high-quality EVOO?  That is a key indication that oleocanthal is present.  This powerhouse polyphenol offers potent anti-inflammatory and neuroprotective properties — in addition to giving EVOO its bold flavor.2  Recent research even shows its ability to enhance the clearance of amyloid-beta (Aβ) plaques (which are linked to neurodegenerative conditions like Alzheimer’s disease) by supporting blood–brain barrier transport systems and maintaining blood–brain barrier integrity.6  These effects make oleocanthal one of the most potent natural defenders against neurodegenerative disease. 
  • Apigenin (Flavonoid): Apigenin in EVOO helps protect brain health by supporting brain cells, reducing inflammation, and boosting BDNF, which is essential for brain cell growth.  Research shows it can enhance memory and may benefit neurodegenerative conditions like Parkinson’s and Alzheimer’s.7 
  • Luteolin (Flavonoid): Luteolin in EVOO supports brain health by reducing inflammation, oxidative stress, and cell damage.  It may also help prevent the buildup of harmful Aβ plaques and support brain cell growth, which can be especially beneficial in neurodegenerative conditions.8     
  • Oleuropein & Hydroxytyrosol (Non-Flavonoids): EVOO compounds oleuropein and hydroxytyrosol are powerful antioxidants, protecting cells from oxidative stress, inflammation, and damage.  This antioxidant action is key for guarding against neurodegenerative diseases, cardiovascular disease, diabetes, and metabolic syndrome.  These compounds act by scavenging free radicals and stabilizing harmful molecules, which helps prevent the oxidation of LDL cholesterol, leading to improved blood flow to the brain.9  
  • Tyrosol (Non-Flavonoid): Tyrosol in EVOO has been shown to specifically help with Parkinson's disease.  Studies found that it significantly reduced toxic protein aggregates linked to Parkinson’s and delayed the onset of neurodegeneration.10 

Now that you know the powerful benefits of including quality extra virgin olive oil in your diet, it’s important to learn how to spot the best ones.  Choosing the right type of olive oil helps ensure you get the maximum health benefits, from fighting inflammation to supporting brain health.  

How to Choose a Quality Extra Virgin Olive Oil

Among the hundreds of extra virgin olive oils available on the market, it can be overwhelming to choose the right one.  To get a better understanding of what to look for when choosing a high-quality olive oil, it helps to look at what age-old olive oil farms in regions like Tuscany have done right for centuries — and how today’s most advanced producers are blending tradition with innovation to create oils that are both delicious and exceptionally rich in nutrients.  

From careful varietal selection to proper storage, every step in the EVOO-making process matters.  Let’s explore the key factors that affect the quality, flavor, and polyphenol content of olive oil. 

1. Olive Varietal (Cultivar) 

When it comes to extra virgin olive oil, the olive varietal, or cultivar, makes a big difference in both taste and nutrition.  Cultivars are essentially different types of olives, each with their own genetic makeup.  This influences the oil’s aroma, flavor profile, and its polyphenol content. 

That’s because different cultivars naturally contain different levels and types of polyphenols.  Some varieties, like Arbequina, are favored for their mild flavor but tend to be lower in polyphenols.  Meanwhile, cultivars like Leccino, Moraiolo, and Frantoio — all used in the Brain Health Kitchen Extra Virgin Olive Oil — are known for their high polyphenol content, especially when harvested early.  These traditional Tuscan varieties are rich in key polyphenols, such as oleuropein, hydroxytyrosol, and oleocanthal, and contribute to the robust, peppery flavor that indicates freshness and potency.11

On the other hand, not all olive varieties offer the same benefits, especially if harvested later in the season to achieve a milder flavor.  These oils may still be labeled “extra virgin,” but they won’t offer the same nutrition.  When it comes to long-term brain health, the type of olive and how it’s grown matter.   

2.  Growing and Harvesting Methods 

However, cultivar alone doesn’t determine polyphenol content — irrigation and harvesting practices play a crucial role, too.  As indicated just above, early-harvest olives that are still green in color can contain six times more polyphenols than those harvested later in the season when fully ripe.12   

Growing conditions make an impact as well.  Healthy soil and avoidance of synthetic nitrogen fertilizers help preserve antioxidant levels in the final product.11  That’s why it's important to focus not only on the type of olive, but also on how they’re grown and when they’re harvested.   

Brain Health Kitchen and NeuroReserve source our premium organic EVOO exclusively from the estate of Podere Ricavo, an award-winning farm in Siena, a small area in Italy’s renowned Tuscan region.  The estate adheres to rigid quality standards based on traditional growing and pressing methods, while also embracing the latest innovations in organic farming.  They work with olive varieties that have been cultivated in the region for centuries and chosen for their flavor, nutrient density, and polyphenol content.  The result?  A polyphenol-rich EVOO rooted in tradition and enhanced by modern innovations.     

3. Extraction Method 

This process begins immediately as olives are harvested — the quicker and more careful the process, the more polyphenols and delicate nutrients are preserved.  We use a mechanical cold-pressing method without any added heat or chemicals in order to give our oil its smooth flavor while best protecting its health-promoting properties.  We do this in the following way:  

Cleaning and Preparation  

The olives are passed through machines to gently remove leaves and other debris before being washed with fresh water.  

Crushing  

We use a hammer mill crusher, which pulverizes the olives and forces them through a screen.  The screen size varies depending on the olive varietal, moisture content, and other factors.  

Malaxation  

The resulting paste is then gently kneaded in a machine called a malaxer, which encourages the oil droplets to coalesce and aids in separating the oil droplets from the paste.   

While it is common for mills making EVOO to heat the paste to 84°F (27°C) and process it for up to two hours, we do not add any heat, and the process is limited to 30–45 minutes.  This helps retain polyphenols and other aromatic compounds critical for flavor and health benefits. 

Separation and Filtration  

After malaxation, the paste is then processed through two centrifuges: one to extract the oil and another to clarify it by removing water.  While extremely fresh, unfiltered oil may have higher polyphenol levels, its sediment can cause fermentation and spoilage which ultimately reduces polyphenol levels after a few months.  To prevent this, Brain Health Kitchen EVOO is filtered and immediately blanketed with nitrogen to remove any oxygen.  

4. Storage and Packaging 

Proper storage is critical to maintaining the freshness and health benefits of olive oil.  After filtration, our oil is stored in sealed, climate-controlled stainless-steel tins maintained at 60°–64°F, a temperature range shown to preserve delicate flavor compounds and slow oxidation.   We use nitrogen gas to eliminate oxygen from the oil and its headspace, which protects against degradation over time.  

When it’s time for packaging, we continue this careful process by filling canisters in small batches, further protecting quality and reducing the chance of spoilage.  We package our oil in 500 ml stainless steel canisters that block 100% of light to best preserve the flavor and nutritional value of the oil.  

5. Shelf Life and Age 

Olive oil is considered extra virgin for 2 years after harvest, but its quality over that time is heavily influenced by storage factors involving temperature and exposure to oxygen and farming and milling practices:  

Harvest and Milling Practices  

Rapid milling after harvest reduces enzymatic breakdown and fermentation, extending freshness.  

Farming Practices  

Excessive irrigation, overuse of nitrogen fertilizer, and poor soil health can reduce the oil’s antioxidant levels directly impact shelf life.  Our partner estate, Podere Ricavo, follows organic and regenerative practices that support soil health and naturally boost the antioxidant content of olives.    

Storage Conditions  

Storing oil in cool, dark conditions with minimal oxygen exposure preserves freshness. 

6. What to Look for in a Good Olive Oil   

Not all olive oils are created equal.  When it comes to choosing one that truly supports your brain and overall health, two things matter most: freshness and polyphenol content. 

Polyphenols and Flavor 

Our goal has always been to retain as many polyphenols as possible.  When tested against several competitor oils, the Brain Health Kitchen EVOO stood out with a Certificate of Analysis documenting 522 mg total polyphenols per kilogram.  That officially qualifies it as a high-polyphenol EVOO, a category reserved for the most nutrient-rich olive oils on the market. 

Its vibrant flavor serves as even more proof of its freshness, too.  High-polyphenol oils typically have a peppery, slightly bitter taste, especially in the back of the throat.  So, if your olive oil tastes flat, it may be low in polyphenols or past its prime. 

While high polyphenol content offers health benefits, excessively high levels can result in oils that are too bitter or astringent for regular use.  We prioritize a balance between healthful properties and delicious flavor, because all the polyphenols in the world won’t do any good if the oil isn’t being used because it tastes bad. 

Avoiding Defects  

Many lower-cost oils labeled as “extra virgin” may not actually meet the standard of extra virgin.  Common defects include:  

  • Rancidity: A waxy, crayon-like aroma or taste caused by oxidation.  

  • Fustiness: A result of anaerobic fermentation when olives are improperly stored before milling, producing off flavors similar to Kalamata olives.   

7. Other Olive Oil Products That Are Not Extra Virgin 

To help clarify product types, here are examples of oils that are not extra virgin:  

  • Pure Olive Oil: A blend of refined and virgin oils, with minimal flavor or health benefits.  

  • Light Olive Oil: Highly refined, with a neutral flavor and color, often used for high-heat cooking.  

  • Pomace Olive Oil: Made from the residue left after virgin oil extraction, refined and of much lower quality.   


Introducing the Brain Health Kitchen Extra Virgin Olive Oil 

When Dr. Annie Fenn, founder of the Brain Health Kitchen, visited the Tuscan estate of Podere Ricavo during one of her culinary retreats, she was immediately impressed by the olive oil’s balance of bold, peppery flavor and delicious flavor — the telltale sign of high polyphenol content.  Driven to share it with others passionate about brain health, Dr. Fenn partnered with us at NeuroReserve to create the Brain Health Kitchen Extra Virgin Olive Oil (BHK EVOO) — a limited-edition release crafted for flavor, function, and long-term cognitive health. 

This premium EVOO is: 

  • Organic and non-GMO

  • Made from a curated blend of Leccino, Moraiolo, Frantoio, and Corregiola cultivars — iconic, high-polyphenol Tuscan cultivars 

  • Grown and pressed on an award-winning estate in Siena, Italy 

  • Cold-extracted and nitrogen-protected 

  • Packaged in 500 mL light-blocking stainless steel tins, filled in small batches for peak freshness 

  • Lab-tested confirming over 500 mg polyphenols per kilogram 

Add a delicious brain boost to every meal when you try our BHK Extra Virgin Olive Oil, available as a limited release! 

References 

1. (PDF) Potential health benefits and components of olive oil: An overview. https://www.researchgate.net/publication/346339068_Potential_health_benefits_and_components_of_olive_oil_An_overview. 

2. Bucciantini, M., Leri, M., Nardiello, P., Casamenti, F. & Stefani, M. Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties. Antioxidants 2021, Vol. 10, Page 1044 10, 1044 (2021). 

3. Di Lorenzo, C., Colombo, F., Biella, S., Stockley, C. & Restani, P. Polyphenols and Human Health: The Role of Bioavailability. Nutrients 13, 273 (2021). 

4. Cory, H., Passarelli, S., Szeto, J., Tamez, M. & Mattei, J. The Role of Polyphenols in Human Health and Food Systems: A Mini-Review. Front Nutr 5, 87 (2018). 

5. Tessier, A. J. et al. Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death. JAMA Netw Open 7, e2410021–e2410021 (2024). 

6. Infante, R. et al. An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties. Int J Mol Sci 24, 17323 (2023). 

7. Charrière, K. et al. Exploring the Role of Apigenin in Neuroinflammation: Insights and Implications. International Journal of Molecular Sciences 2024, Vol. 25, Page 5041 25, 5041 (2024). 

8. Jayawickreme, D. K. et al. Luteolin for neurodegenerative diseases: a review. Pharmacological Reports 2024 76:4 76, 644–664 (2024). 

9. Bulotta, S. et al. Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: Focus on protection against cardiovascular and metabolic diseases. J Transl Med 12, 1–9 (2014). 

10. García-Moreno, J. C., Porta de la Riva, M., Martínez-Lara, E., Siles, E. & Cañuelo, A. Tyrosol, a simple phenol from EVOO, targets multiple pathogenic mechanisms of neurodegeneration in a C. elegans model of Parkinson’s disease. Neurobiol Aging 82, 60–68 (2019). 

11. Vendrell Calatayud, M., Li, X., Brizzolara, S., Tonutti, P. & Wang, S. C. Storage effect on olive oil phenols: cultivar-specific responses. Front Nutr 11, 1382551 (2024). 

12. Kılıç, T. & Koyuncu, G. Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils. Harran Tarım ve Gıda Bilimleri Dergisi 28, 471–479 (2024). 

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