Ultra High Polyphenol Extra Virgin Olive Oil
- 947 mg/kg polyphenols
- Organic
- Early harvest
- Single estate
A single-estate, early-harvest Koroneiki extra virgin olive oil from Greece, picked green for intensity and phenolic character. Lab tested at 947 mg/kg of polyphenols, with a distinctly vibrant, peppery finish. One to two tablespoons a day is the whole ritual.
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The oil
Koroneiki is a small Greek olive with a lot of skin for its size, which is where much of the fruit's phenolic character sits. We pick it early and green, when it gives less oil but far more flavour and polyphenols. The result is grassy and intense, with a vibrant, peppery catch at the back of the throat.
Single estate in Diodia, Messenia. Cold extracted. Bottled in dark glass to keep out light.
How to enjoy it
One to two tablespoons a day. Take it straight or from a small glass in the morning, spoon it over yoghurt, tomatoes or warm bread, or finish soups and salads with it. Keep it for raw and gentle uses so the flavour stays bright.
Store it somewhere cool and dark with the cap on, and enjoy it within a few months of opening.
Lab results
Total polyphenols (biophenols as tyrosol): 947 mg/kg
Hydroxytyrosol and derivatives: 15.3 mg per 20 g (EU health claim minimum: 5 mg)
Oleacein: 226 mg/kg
Oleocanthal: 157 mg/kg
Free acidity: 0.31% (extra virgin limit: 0.8%)
Peroxide value: 7.2 meq O2/kg (limit: 20)
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The beneficial effect is obtained with a daily intake of 20 g of olive oil.
Harvest 2025-26. Tested by Multichrom Lab, Athens, December 2025.
Nutrition facts
| 33 servings per container | |
| Serving size | 1 tbsp (15 mL) |
|---|---|
| Calories | 120 |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 10% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g, incl. 0g Added Sugars | 0% |
| Protein 0g | |
| Vitamin D 0mcg | 0% |
| Calcium 0mg | 0% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Shipping
Free US shipping on orders over $100. Standard shipping is $8 below that. Orders leave within one to two business days.
How it compares
Polyphenols, in context
Polyphenols are the natural compounds behind fresh olive oil's peppery bite, and levels vary enormously from bottle to bottle. This is where ours sits.
Refined olive oil
Refining strips out nearly all phenolic compounds
Little to none mg/kg
High-phenolic olive oil
Researchers define it as above 500 mg/kg
500+ mg/kg
MIELA, 2025–26 harvest
Lab tested by Multichrom Lab, Athens
947mg/kg
Lab result: MIELA 2025–26 harvest, 947 mg/kg biophenols (as tyrosol), HPLC per COI/T.20/Doc. No 29. Tested by Multichrom Lab, Athens. Certificate P-129360, December 2025.
Context only: Ranges come from published studies that may use different analytical methods, so they are not a direct head-to-head comparison. Polyphenol content changes over time with storage.
View sources
- Gorzynik-Debicka M. et al. (2018). Potential health benefits of olive oil and plant polyphenols. International Journal of Molecular Sciences 19(3):686. doi:10.3390/ijms19030686
- Diamantakos P. et al. (2021). A new definition of the term "high-phenolic olive oil" based on large scale statistical data of Greek olive oils analyzed by qNMR. Molecules 26(4):1115. doi:10.3390/molecules26041115
Why early harvest
Green olives, greener oil
Olives picked early yield less oil, but the oil is fresher, more aromatic and richer in phenolic compounds. That is where the peppery kick and the grassy scent come from.
It is a slower, harder way to make olive oil, and we think it tastes better.
The Q900 Ritual
Elevate a daily ritual
Real olive oil is meant to be used every day, not saved for special occasions. That peppery tickle in your throat? That is the polyphenols. Here is how we like to take ours.
The Q900 Shot
One to two tablespoons a day, straight off the spoon or from a little shot glass. First thing in the morning, while the kettle boils.
Slow Mornings
Stirred into coffee, blended into a smoothie, or poured over warm toast with flaky salt.
On the Table
Over torn burrata and ripe figs, tomatoes still warm from the sun, a pinch of flaky salt. Heavy-handed, always.
Good to know
Questions about the oil
Why does MIELA cost $96?
Because it takes a lot to get this much into one bottle.
First, what’s a polyphenol? Plants make them to protect themselves from things like sun, heat and pests. In olive oil, they’re behind the bitterness and peppery kick, and have been studied for their relationship with LDL oxidation, inflammation, cardiovascular health and oxidative stress.
Here’s the catch. Olives can be especially rich in polyphenols while they’re still young and green. But green olives give far less oil.
A ripe olive is generous. A green one holds back.
So every bottle takes significantly more fruit. MIELA’s current harvest measured an exceptional 947 mg/kg total polyphenols, independently laboratory tested.
947 is hard to get, and harder to keep. The cultivar, grove, harvest timing, fruit condition, milling and extraction all matter. MIELA is made from tiny Koroneiki olives, picked early on a single estate in Messenia, Greece. Organic. One harvest. Extremely limited.
You can taste it. That peppery sting at the back of your throat is associated in part with oleocanthal, an olive polyphenol whose name essentially means “olive sting.” Sometimes it even makes you cough. But to know the actual potency, you need a lab.
Tested, not assumed. “Premium,” “organic” and “early harvest” don’t tell you what’s actually in the bottle. We test every harvest. This one came back at 947 mg/kg. The full report is on our Science page.
The math. 500 ml. One tablespoon a day is about $2.88.
Less than a latte, for an olive oil we deliberately make less of, not more of.
How do I take MIELA?
Most people take 1 to 2 tablespoons a day: straight from the spoon, or as a Q900 Shot in a small glass, on its own or with a squeeze of lemon. You can also blend it into a smoothie or coffee, or drizzle it over food just before eating.
What does it taste like?
Green, grassy and vibrant, with a peppery catch at the back of the throat. If it makes you cough, that is the polyphenols, and fans of high polyphenol oil look for exactly that.
How much should I use?
One to two tablespoons a day, by the spoon or as a Q900 Shot, is a good place to start. The EU-authorised claim refers to a daily intake of 20 g, about one and a half tablespoons.
How should I store it?
Keep the bottle sealed, in a cool cupboard away from light and heat. The dark glass helps, but it is not a substitute for a dark shelf.
How long does it keep once opened?
For the best flavor, enjoy it within a few months of opening.
Is it organic?
Yes. MIELA is certified organic by DIO (GR-BIO-01) and carries the EU organic seal. Our olives are grown on a single estate in Diodia, Messenia, without synthetic pesticides or glyphosate. View the organic certificate.
Can I cook with it?
Yes, for gentle cooking and roasting. Its character is strongest raw, so we like it drizzled over food at the end.