Our virgin olive oil is harvested early for higher polyphenol content, produced on a single biodynamic estate in Bobadilla, Málaga, and cold-pressed within the hour to preserve its quality and flavour profile.
We prioritise harvest timing over yield, and we respect the ingredient. Olive oil is a fresh product, and we treat it that way.
What Is Polyphenol-Rich Olive Oil — And is it Worth It?
With a true polyphenic-rich olive oil, the difference is clear. Naturally high in antioxidant compounds called polyphenols, this is what gives our olive oil its subtle bitterness, fresh character, and gentle finish.
But these polyphenol compounds do much more than just enhance the profile of your dish; they’re exceptionally better at promoting health benefits over your typical supermarket brands.
| Benefit | How it Helps |
| Supports Heart Health | Helps protect blood lipids from oxidative stress. |
| Powerful Antioxidants | Neutralises free radicals that contribute to ageing. |
| Anti-Inflammatory Properties | Help support a balanced inflammatory response. |
| Supports Healthy Cholesterol | Helps maintain LDL cholesterol integrity. |
| Brain Health Support | May contribute to long-term cognitive wellbeing. |
| Digestive Support | Can assist in maintaining a balanced gut environment. |
Early Harvest vs. Late Harvest Olive Oil
What you gain in yield, you lose in flavour, body, and profile. This is the difference between early-harvested olives and late-harvested olives.
Early Harvest Olive Oil
When olives are harvested early, the total yield of olive oil is much less, but you gain a polyphenol-rich olive oil that tastes remarkably better and provides many more health benefits than olives that were harvested late.
Late Harvest Olive Oil
When olives are harvested late, the total oil yield is much greater, making it the go-to choice for mass producers and, as a result, more economical, which is what you see in your typical supermarket. But what you gain in yield, you lose in everything else.
| Early Harvest | Late Harvest |
| Higher polyphenol levels, subtly bitter and peppery. | Lower polyphenols, softer profile. |
| More aroma, more lift, more profile. | More mellow, less distinctive. |
| Lower yield, higher selectivity. | Higher yield, less intensity. |
| Best enjoyed fresh, as a finishing oil. | Often used more broadly, including cooking. |
What “Extra Virgin” Actually Means in Olive Oil
When you’re shopping for olive oil, you’re often met with big labels highlighting ‘Extra Virgin Olive Oil’, but what does it actually mean, and what's the difference?
A true “Extra Virgin” olive oil would have the following properties and characteristics:
- Cold extraction & early harvest.
- Acidity levels will be much lower than other variations (under 0.8%).
- Mechanically processed ONLY.
- Absolutely ZERO chemical refinement.
Below is a table explaining what each variation of olive oil is, how it's made, what the flavour profile is like, and what it is used for.
| Olive Oil Type | How It Is Made | What It Tastes Like | What You Use It For |
| Extra virgin olive oil | Mechanical extraction, highest grade | Complex, vivid, sometimes peppery | Finishing, dressing, low to medium heat |
| Virgin olive oil | Mechanical extraction, lower grade | Milder, less refined character | Every day use where nuance matters less |
| Purified olive oil (refined) | Refined, then often blended | Neutral | High heat frying, where flavour is not the point |
| Olive pomace oil | Solvent extraction from pomace | Neutral | Industrial or high heat use |
Why Most Olive Oil Isn’t What You Think
Many well-known brands, such as Tesco light olive oil or standard blends like Filippo Berio, are produced on an extremely large industrial scale, prioritising what generates the most income first. Yield, shelf life, and price come before freshness, quality, and character for most manufacturers. When olive oil is mass-produced at this scale, it tends to sit and be stored for months before bottling, so by the time it reaches your shelf, it has already lost much of its flavour profile, and its antioxidant content has declined.
Premium producers take a different approach. Olives are harvested much earlier, yielding less oil overall but delivering much higher polyphenol levels, resulting in better flavour, improved freshness, and greater overall benefits. Some well-known market examples, such as Citizens of Soil or Farchioni Il Casolare, highlight these practices through more traceable sourcing and early olive harvest.
The Differences
Supermarket oils:
- Sometimes months old before bottling.
- Often uses olives blended from multiple countries.
- Late harvest for higher yield, prioritising profits.
- Stored and displayed under bright retail lighting.
- Milder flavour profile.
Higher-quality, traceable options:
- Earlier harvest, higher polyphenol levels.
- More transparent sourcing.
- Smaller production runs.
- Better storage practices.
-
Fresher, more vibrant taste.
While not every supermarket olive oil is low quality, the overall production process makes a significant difference. Some of the more premium brands share a focus on freshness, quality, and harvest timing, and that’s where meaningful comparisons can help you understand what you’re actually paying for.
Rise & Fall Olive Oil vs. Other Brands
| Rise & Fall | Yiayia And Friends | Ristorante Frescobaldi | Miravel | |
| Price | £25 | £35 | £44 | £50 |
| You Save | - | +29% | +43% | +50% |
| B Corp | Yes | No | No | No |
Rise & Fall’s Olive Oil FAQs
1. What's inside Rise & Falls Olive Oil?
Our olive oil is made up of 100% pure extra virgin olive oil, but if you take olive oil as seriously as we do, you should know exactly what’s in the bottle. Quality isn’t just about flavour, it’s about the entire composition.
Contenido total en fenoles de la declaración EFSA (A+B+C+D+F+G): 553 mg/kg.
Total phenolic content according to the EFSA declaration (A+B+C+D+F+G): 553 mg/kg.
2. How to tell if olive oil is high quality
A high-quality olive oil will have a distinctively fresh, grassy aroma and a vibrant, peppery taste. It will show signs of considered production, and whilst labels do help, there are a few things to look out for to help you spot a good olive oil while shopping.
- Harvest date on the bottle (low quality will highlight the best before date first).
- Dark glass bottle (helps protect flavour and antioxidant properties).
- Single origin (most will use a blend of oils rather than a localised region).
3. Can you cook with high polyphenol olive oil?
You can. A true-quality high-phenol olive oil is ideal for lightly frying and sautéing. This is an oil that will be used as part of your daily ritual on your salads, in the pan, or as a garnish on the vast majority of your meals. 4. How should olive oil be stored?
Olive oil should be stored in a cool, dark pantry, around 15-20 °C, out of direct sunlight. This helps keep the characteristics and flavour profile as well as the polyphenols, ensuring you reap all the benefits until your bottle goes dry.
5. What does the peppery taste mean?
That peppery taste you find in some premium olive oils is a tell-tale sign of a high-polyphenol oil made with careful attention to taste. What you are most likely tasting is the flavour profile of an olive oil that is high quality, fresh, and high in antioxidant content.
