Explore 2025 independent lab results for Papa Vince Extra Virgin Olive Oil. Full polyphenol breakdown—including hydroxytyrosol, oleocanthal, and oleacein—to help you choose truly high-phenolic EVOO.
Table of Contents
Why We Test Every Year?
At Papa Vince, we believe you deserve to know exactly what's in your bottle: No Vague Claims, No Inflated Numbers, Just Real Data. That's why every year, we send our EVOO to an independent lab for testing, both shortly after harvest and again several months later.
Why test twice?
Because what matters is not just how your olive oil starts, but how it holds up over time — especially after pressing, shipping, and storage. We want you to know that the goodness we promise is still there when it reaches your table.
And this isn’t about chasing big polyphenol numbers to sound impressive. We focus on hydroxytyrosol because it’s the only compound with overwhelming scientific evidence behind it. In fact, the European Food Safety Authority (EFSA) was so convinced by the research that they created an official benchmark for its role in supporting blood lipid protection.
So... What did we find this year?
What the Lab Test Shows?
We believe in showing, not just telling, so before we explain anything, here’s the official lab report from our 2025 harvest.
NOTE: This test was conducted 8 months after harvest — a critical time to confirm that the polyphenol compounds in our EVOO remain stable long after pressing, bottling, and shipping
So… What does this test actually show? Let’s take a closer look.
Here’s the comment section of our official lab report:
Let’s focus on the part that matters most. It says:
… “The daily consumption of 20 g of the analyzed olive oil provides 10,29mg of hydroxytyrosol, tyrosol, or their derivatives.” “Olive oils that contain >5 mg per 20 g belong to the category of oils that protect blood lipids from oxidative stress according to the Regulation 432/2012 of the European Union.” …
What does that actually mean?
Here’s the key: the European Food Safety Authority (EFSA) set this benchmark — 5 mg of hydroxytyrosol, tyrosol, and their derivatives per 20g of olive oil — because research on these specific compounds was so compelling. Unlike “total polyphenols,” hydroxytyrosol and its derivatives are the only olive oil components with overwhelming evidence supporting their role in protecting blood lipids from oxidative stress.
Our lab test shows 10.29 mg per 20g — more than double EFSA’s minimum threshold. And remember, this test was done 8 months after harvest, proving the stability of our oil’s phenolic compounds over time.
It’s important to note that there’s currently no evidence suggesting that consuming more than the EFSA benchmark leads to additional health benefits. What matters is consistently meeting the minimum. And with Papa Vince, you can do that in just ¾ tablespoon.
But... What Does 10.29 mg / 20g Mean for You?
According to EFSA's benchmark, an EVOO must contain at least 5 mg of hydroxytyrosol, tyrosol or their derivatives / 20g to qualify for its recognized benefit on blood lipid oxidation.
Papa Vince? 10.29 mg / 20g. That's +2x the EFSA threshold.
Let’s break it down.
The European Food Safety Authority (EFSA) has set a benchmark: To support the protection of blood lipids from oxidative stress, an olive oil must contain at least 5 mg of hydroxytyrosol, tyrosol or their derivatives per 20g of oil.
That’s the science. Now, here’s the math behind our result:
Hydroxytyrosol derivatives [211 mg/kg] + Tyrosol derivatives [303 mg/kg] = 514 mg Total hydroxytyrosol, tyrosol or their derivatives / kg
This is based on 1 kilogram of Olive Oil. But EFSA sets the benchmark on “mg of hydroxytyrosol, tyrosol or their derivatives per 20 grams of olive oil.”
Now, let’s convert our total to mg / 20g of oil.
Our lab results are:
514 mg Hydroxytyrosol, Tyrosol or their derivatives / 1kg EVOO
So let's apply a simple proportion:
514 mg Hydroxytyrosol, Tyrosol or their derivatives / 1000g EVOO = ?? mg Hydroxytyrosol, Tyrosol or their derivatives / 20g EVOO
10.29 mg Hydroxytyrosol, Tyrosol or their derivatives / 20g EVOO
or "10.29 mg / 20g"
So... this is how EFSA calculates the value.
They focus on the combined total of hydroxytyrosol, tyrosol or their derivatives per 20 grams of olive oil, not just "polyphenols" in general.
NOTE: Remember this test was done 8 months after harvest, proving how stable our phenolic compounds are over time!
What does 20 grams of EVOO look in real life?
EFSA’s benchmark is based on 20 grams of olive oil — but what does that actually mean in your kitchen?
20 grams of EVOO is about 1.5 tablespoons.
To make this practical, let’s convert 20 grams of olive oil into tablespoons.
Here's the math:
Using an average density of Extra Virgin Olive Oil at 20°C = 0.916 g / ml
Applying a simple proportion:
0.916 g EVOO / 1 ml EVOO = 20 g EVOO / ?? ml EVOO
20 grams of EVOO = 22 ml EVOO
1 US tablespoon contains approximately 15 ml, so: How many tbsp are equivalent to 22 ml of EVOO?
Let's apply another proportion:
15 ml EVOO / 1 tbsp = 22 ml EVOO / ?? tbsp
20 grams EVOO = 22 ml EVOO = 1.5 tablespoons
Here’s the exciting part: Papa Vince delivers 10.29 mg per 1.5 tablespoons, more than double EFSA’s threshold.
And because our EVOO is so rich in these compounds, you only need about ¾ tablespoon (roughly 10 grams) to meet and slightly exceed EFSA’s minimum benchmark.
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How Much Papa Vince EVOO Equals the EFSA Benchmark?
The EFSA benchmark sets the minimum amount of hydroxytyrosol, tyrosol, and their derivatives needed for olive oil to contribute to the protection of blood lipids from oxidative stress.
And while it’s tempting to think “more is better,” there’s currently no evidence showing that consuming more than this amount provides additional benefits.
With Papa Vince EVOO, you only need ¾ tablespoon per day to meet — and slightly exceed — the EFSA benchmark.
Wondering why we share these lab results in the first place? Here's why transparency matters to us →
What Makes Papa Vince Different?
We’re one of the very few olive oil brands that actually test for hydroxytyrosol, tyrosol, and their derivatives — not just broad “polyphenols.”
That’s how we know: 5.15 mg in ¾ tbsp — verified, transparent, and reliable.
Learn more: What are the benefits of taking a tablespoon of olive oil everyday?
Why “Polyphenol” Counts Can Be Misleading
If you’ve shopped for extra virgin olive oil before, you’ve probably seen claims like “High in Polyphenols!” splashed across the label.
But here’s the problem: “Polyphenols” is an umbrella term.
It refers to a large group of natural compounds found in olive oil — and while many are present, only a few have been studied enough to support actual health claims. The only polyphenol that has been studied thoroughly is HYDROXYTYROSOL.
So, What Does Matter?
When it comes to olive oil, it’s not about the total polyphenol count — it’s about hydroxytyrosol and its derivatives. These are the compounds that have been studied the most and have strong evidence supporting their potential health benefits.
The European Food Safety Authority (EFSA) is the only regulatory body that has looked beyond just "polyphenols" and set a clear benchmark for HT and its derivatives. Based on extensive research, they determined that 5 mg of HT, tyrosol, and their derivatives per 20g of olive oil is the minimum required to support normal blood lipid oxidation.
This isn’t just a marketing number, it’s the only official benchmark for HT in olive oil set by a government authority.
At Papa Vince we don’t just measure total polyphenols. We go further. We focus on the ones that truly matter:
1. Hydroxytyrosol
2. Tyrosol
3. Oleacein
4. Oleocanthal
These compounds are the subject of extensive research and, in the case of Hydroxytyrosol and its derivatives, are officially recognized by the European Food Safety Authority (EFSA) for supporting the protection of blood lipids from oxidative stress.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Not All Polyphenols Are Equal — Here’s Why We Focus on These
Hydroxytyrosol & Derivatives
Hydroxytyrosol is one of the most studied compounds in extra virgin olive oil. Research, including a 2006 study by Covas et al., found that consuming olive oils rich in hydroxytyrosol for three weeks significantly improved markers like LDL oxidation and HDL cholesterol.
Because of findings like these, the European Food Safety Authority (EFSA) established its benchmark: 5 mg of hydroxytyrosol, tyrosol, and their derivatives per 20g of olive oil. This benchmark reflects the level at which olive oil may contribute to the protection of blood lipids from oxidative stress, based on extensive scientific evidence.
Learn more: What is Hydroxytyrosol?
Oleacein
Oleacein has attracted attention in scientific circles for its anti-inflammatory and antioxidant activity. Studies like Filipek et al. (2015) observed its role in supporting immune system activity at the cellular level.
Oleocanthal
Ever noticed a peppery kick when tasting high-quality EVOO? That’s oleocanthal, a compound known for its powerful anti-inflammatory effects. Studies, like the one by Parkinson & Keast (2014), found that oleocanthal works similarly to ibuprofen by inhibiting enzymes that cause inflammation (COX enzymes).
Learn more: What is Oleocanthal?
Tyrosol
Tyrosol is another important polyphenol found in olive oil, known for its antioxidant properties. A 2018 study in Frontiers in Cardiovascular Medicine found that olive oil compounds like tyrosol and hydroxytyrosol help protect your heart by fighting oxidative stress—the damage caused by harmful molecules in the body. This damage can weaken blood vessels and lead to plaque buildup in arteries (atherosclerosis), increasing the risk of heart attacks and strokes.
These researchers showed these compounds act as powerful antioxidants, neutralizing free radicals and supporting healthy blood flow.
Synergy Between these Polyphenols
While each polyphenol in olive oil has individual benefits, the true power lies in their synergy, how they work together to amplify their effects.
Studies show that when multiple polyphenols are present, they interact to boost their overall antioxidant, anti-inflammatory, and vascular-protective properties beyond what each can achieve alone.
Research published in PubMed Central, “Resources and Biological Activities of Natural Polyphenols” explains how different polyphenols complement each other:
“Polyphenols can interact with each other to boost their antioxidant capacities beyond what each could achieve individually... the combination of different polyphenols may lead to enhanced scavenging of reactive oxygen species (ROS) and improved protection against oxidative stress.”
What's the Takeaway?
When it comes to hydroxytyrosol, more isn’t always better.
What matters, according to the European Food Safety Authority (EFSA), is getting at least 5 mg per 20 grams of extra virgin olive oil per day to support your body’s natural defenses against lipid oxidation.
Here’s the good news: with Papa Vince, you can meet this benchmark in just ¾ tablespoon of EVOO.
So with Papa Vince, you’re getting:
1. Lab-verified quality
2. An easy way to meet the EFSA Benchmark: only ¾ tablespoon daily
3. 46 servings per bottle
4. Naturally bold, fruity flavor straight from Western Sicily
NO HYPE. NO GUESSWORK.
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Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
FAQs
Hydroxytyrosol is a naturally occurring compound found in extra virgin olive oil. It’s one of the most studied polyphenols in the olive oil world, and for good reason.
This compound has been widely examined for its antioxidant activity in biological systems, with consistent evidence showing its role in helping protect blood lipids from oxidative stress, a key factor in cardiovascular health.
In fact, hydroxytyrosol is the only olive oil polyphenol that has been officially recognized by the European Food Safety Authority (EFSA) with a specific health claim:
5 mg of hydroxytyrosol and its derivatives per 20g of olive oil helps protect blood lipids from oxidative stress.
This benchmark didn’t come out of nowhere, it’s backed by over 20 peer-reviewed studies. One of the most well-known is the 2006 study by Covas et al., published in Annals of Internal Medicine, which found that olive oil rich in polyphenols, especially hydroxytyrosol, led to improved HDL (“good”) cholesterol levels and less oxidative damage to LDL cholesterol in just 3 weeks.
So next time you see vague claims about “high polyphenols,” remember: Not all polyphenols are equal, and hydroxytyrosol is the one with actual science and regulation behind it.
EFSA stands for the European Food Safety Authority — the agency responsible for evaluating food-related health claims.It issues advice on existing and emerging food risks. This advice informs European laws, rules and policymaking.
The key difference between EFSA and FDA lies in their regulatory structures.
🇪🇺EFSA acts as a centralized EU authority, providing scientific assessments that shape food safety laws across all member states. It works closely with national agencies for a unified approach to food safety and nutrition.
🇺🇸FDA, on the other hand, operates within a federal system. Food safety is regulated at both federal and state levels, leading to shared responsibilities and a more fragmented enforcement landscape.
EFSA uses 20 grams of EVOO (about 1.5 tablespoons) as the reference quantity to assess whether an oil provides at least 5 mg of hydroxytyrosol, tyrosol, and their derivatives. It’s a standardized amount used across scientific evaluations for consistency.
Not necessarily. While polyphenols as a group are important antioxidants, not all polyphenols are equal, and most don’t have any officially recognized health claims.
That’s why we don’t just test for total polyphenols. We test for both!
Yes, we measure total polyphenols, but more importantly, we specifically test for hydroxytyrosol, tyrosol, and their derivatives.
Hydroxytyrosol, tyrosol, and their derivatives are the only compounds recognized by the European Food Safety Authority (EFSA) for their role in protecting blood lipids from oxidative stress, which is why we focus on them.
We test our EVOO twice:
Right after harvest8 months later
Why? To confirm stability over time!
By Who? Our tests are conducted by a third-party accredited lab and focus specifically on hydroxytyrosol, tyrosol, and their derivatives
Because polyphenol totals don’t tell the full story. The health-related research and the EFSA benchmark center on specific compounds (Hydroxytyrosol, Tyrosol or their derivatives), not broad polyphenol scores.
Just ¾ tablespoon (about 10g) of our EVOO provides 5.15 mg of hydroxytyrosol, tyrosol, and their derivatives, meeting and exceeding the EFSA’s recommended amount.
Yes! We proudly share our 2025 lab results right on this page, scroll up or click below to view the full report, including official lab comments and compound breakdowns.
References
- Covas MI, et al. "The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors". Annals of Internal Medicine (2006). Available at: https://www.acpjournals.org/doi/abs/10.7326/0003-4819-145-5-200609050-00006
- EFSA - EU Regulation 432/2012. Available at: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:136:0001:0040:en:PDF
- "Oleacein enhances anti-inflammatory activity of human macrophages by increasing CD163 receptor expression" by Filipek et al. (2015). Available at: https://www.sciencedirect.com/science/article/abs/pii/S0944711315003177
- "Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal" by Parkinson and Keast. Available at: https://www.researchgate.net/publication/50890615_Molecular_Mechanisms_of_Inflammation_Anti-Inflammatory_Benefits_of_Virgin_Olive_Oil_and_the_Phenolic_Compound_Oleocanthal
- "Vasculoprotective Role of Olive Oil Compounds via Modulation of Oxidative Stress in Atherosclerosis" by Summerhill et al. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC6308304/
- “Resources and Biological Activities of Natural Polyphenols” by Li et al. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC4277013/
