Nutrition
Extra Virgin Olive Oil Polyphenols
Extra virgin olive oil polyphenols add antioxidant benefit to monounsaturated fat—choose peppery cold-pressed oil and drizzle on vegetables.
Extra virgin olive oil polyphenols are bitter, peppery compounds in cold-pressed oil that act as antioxidants alongside monounsaturated fat—supporting Mediterranean trial outcomes beyond calories alone. Young harvest oils and dark bottles preserve potency; generic light olive oil strips much of the benefit.
Drizzle after cooking when heat would burn delicate notes. One to two tablespoons on vegetables is a practical daily dose.
Common questions
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Does cooking destroy olive oil polyphenols?
High heat reduces some compounds—moderate sauté is fine for many meals; finishing raw on salads and roasted vegetables preserves more polyphenol punch.
Related terms
Put Extra Virgin Olive Oil Polyphenols into practice
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