Polyphenols are natural antioxidants found in olives — and the amount that survives into your olive oil depends entirely on how it's harvested and pressed. Early-harvest olives, pressed cold and fast, retain dramatically more polyphenols than oils left to oxidize during slow, warm extraction. Research links high-polyphenol olive oil to reduced inflammation, better heart health, and stronger protection against oxidative stress — benefits standard supermarket olive oil, often refined and blended, simply can't offer. Our Ice-Pressed® process is built around preserving exactly that: more polyphenols, more antioxidants, more of what makes olive oil good for you in the first place.