Extra virgin olive oil made from Tuscan olives has the highest concentration of polyphenols.
Polyphenols are chemical compounds naturally found in plants, which contribute to olive oil health benefits. They’re also antioxidants with myriad health benefits, such as combating cell damage and fighting diseases like heart disease, high blood pressure, cholesterol and some cancers. Due to the high polyphenol level in Tuscan olives from Italy, their olive oils often taste peppery, pungent and grassier than Spanish or French olive oils. The typical Tuscan olive is the Frantoio olive, which is what we at Truly Tasmanian use for signature oil. Most of our Frantoio olives are grown by Bill Lawson (some of you will remember Bill because he came and stayed with me in Coogee and built my beautiful kitchen benches) in Swansport, which is about an hour from Hobart. He has 150 acres there, all cultivated beautifully. Bill also makes our gorgeous cheese boards.