Olive varieties differ enormously in phenolic potential — but harvest timing and processing matter as much as genetics. Below: every cultivar in our database with the measured values of its oils.
The dominant Greek cultivar. Small fruit, high phenolic potential, especially when early-harvested; the backbone of most Greek high-phenolic oils.
Puglia's bitter powerhouse — consistently among the highest-phenolic Italian cultivars, with assertive pepper and bitterness.
Spain's most-planted variety. Robust and stable with good phenolic levels, particularly from early harvests in Jaén.