Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 9.50 0.00 60.90 11.60
mol/100 g 2.51e-05 0.00 1.61e-04 3.07e-05

Values calculated by aggregating data from 116 different samples from 14 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Hydroxytyrosol mg/100 g FW 3.87 0.00 24.81 4.73
mol/100 g 1.02e-05 0.00 6.56e-05 1.25e-05

Original Content Values Used to Produce Means

Morello J.-R., Romero M.-P., Motivla M.-J. (2004) Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Fraga, and Morrut cultivars. Journal of Agricultural and Food Chemistry 52:6002-6009
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
20.60 mg/100 g FW Olive oil, Arbequina, 14 October no 1
18.40 mg/100 g FW Olive oil, Arbequina, 28 October no 1
19.60 mg/100 g FW Olive oil, Arbequina, 6 November no 1
15.40 mg/100 g FW Olive oil, Arbequina, 18 November no 1
36.70 mg/100 g FW Olive oil, Farga, 20 October no 1
20.90 mg/100 g FW Olive oil, Farga, 10 November no 1
20.80 mg/100 g FW Olive oil, Farga, 30 November no 1
60.90 mg/100 g FW Olive oil, Morrut, 6 October no 1
22.50 mg/100 g FW Olive oil, Morrut, 3 November no 1
35.90 mg/100 g FW Olive oil, Morrut, 8 December no 1
Bianco A., Buiarelli F., Cartoni G., Coccioli F., Jasionowska R., Margherita P. (2003) Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in virgin olive oil, part II. Journal of Separation Science 26:417-424
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3.75e-03 mg/100 g FW Virgin olive oil, Frant. Rocca yes 1
0.11 mg/100 g FW Virgin olive oil, Farchioni yes 1
0.08 mg/100 g FW Virgin olive oil, Trasimeno yes 1
0.22 mg/100 g FW Virgin olive oil, Viterbo, home made no 1
0.24 mg/100 g FW Virgin olive oil, Todi, home made no 1
Brenes M., Garcia A., Garcia P., Garrido A. (2000) Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
8.88 mg/100 g FW Virgin olive oil yes 1
9.54 mg/100 g FW Virgin olive oil yes 1
4.35 mg/100 g FW Virgin olive oil yes 1
5.30 mg/100 g FW Virgin olive oil yes 1
13.28 mg/100 g FW Virgin olive oil yes 1
13.49 mg/100 g FW Virgin olive oil yes 1
Garcia A., Brenes M., Garcia P., Romero C., Garrido A. (2003) Phenolic content of commercial olive oils. European Food Research and Technology 216:520-525 PubMed (25655098)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
10.00 mg/100 g FW Virgin olive oil, Picual yes 1
0.88 mg/100 g FW Virgin olive oil, Arbequina yes 1
7.41 mg/100 g FW Virgin olive oil, Hojiblanca yes 1
4.87 mg/100 g FW Virgin olive oil, Cornicabra yes 1
Selvaggini R., Servili M., Urbani S., Esposto S., Taticchi A., Montedoro G. (2006) Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection. Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
22.17 mg/100 g FW Virgin olive oil Coratina no 1
8.12 mg/100 g FW Virgin olive oil Canino no 1
13.94 mg/100 g FW Virgin olive oil Moraiolo no 1
11.77 mg/100 g FW Virgin olive oil Cornicabra no 1
18.58 mg/100 g FW Virgin olive oil Leccino no 1
9.83 mg/100 g FW Virgin olive oil Frantoio no 1
Gomez-Alonso S., Desamparados-Salvador M., Fregapane G. (2002) Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.46 mg/100 g FW Virgin olive oil, Cornicabra yes 97
1.65 mg/100 g FW Virgin olive oil, Cornicabra yes 65
0.49 mg/100 g FW Virgin olive oil, Arbequina yes 16
2.08 mg/100 g FW Virgin olive oil, Picual yes 12
1.57 mg/100 g FW Virgin olive oil, Hojiblanca yes 14
Morello J.-R., Motilva M.-J., Tovar M.-J., Romero M.-P; (2004) Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry 85:357-364
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
10.20 mg/100 g FW Virgin olive oil, mill 1, fresh, first harvest yes 1
7.81 mg/100 g FW Virgin olive oil, mill 1, fresh, last harvest yes 1
4.50 mg/100 g FW Virgin olive oil, mill 1, 12 months storage, first harvest yes 1
5.41 mg/100 g FW Virgin olive oil, mill 1, 12 months storage, last harvest yes 1
6.44 mg/100 g FW Virgin olive oil, mill 2, fresh, first harvest yes 1
4.69 mg/100 g FW Virgin olive oil, mill 2, fresh, last harvest yes 1
4.27 mg/100 g FW Virgin olive oil, mill 2, 12 months storage, first harvest yes 1
1.19 mg/100 g FW Virgin olive oil, mill 2, 12 months storage, last harvest yes 1
12.70 mg/100 g FW Virgin olive oil, mill 3, fresh, first harvest yes 1
8.69 mg/100 g FW Virgin olive oil, mill 3, fresh, last harvest yes 1
7.67 mg/100 g FW Virgin olive oil, mill 3, 12 months storage, first harvest yes 1
5.22 mg/100 g FW Virgin olive oil, mill 3, 12 months storage, last harvest yes 1
Hrncirik K., Fritsche S. (2004) Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology 106:540-549
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
48.34 mg/100 g FW Virgin olive oil, Spain 9 no 1
26.71 mg/100 g FW Virgin olive oil, Spain 10 no 1
34.07 mg/100 g FW Virgin olive oil, Spain 11 no 1
36.13 mg/100 g FW Virgin olive oil, Spain 12 no 1
30.03 mg/100 g FW Virgin olive oil, Spain 13 no 1
43.91 mg/100 g FW Virgin olive oil, Italian 14 no 1
9.87 mg/100 g FW Virgin olive oil, Greece 15 no 1
19.93 mg/100 g FW Virgin olive oil, Greece 16 no 1
4.26 mg/100 g FW Virgin olive oil, Greece 17 no 1
11.15 mg/100 g FW Virgin olive oil, Greece 18 no 1
4.98 mg/100 g FW Virgin olive oil, Greece 19 no 1
19.53 mg/100 g FW Virgin olive oil, Greece 20 no 1
10.03 mg/100 g FW Virgin olive oil, Greece 21 no 1
17.92 mg/100 g FW Virgin olive oil, Greece 22 no 1
8.64 mg/100 g FW Virgin olive oil, Greece 23 no 1
33.53 mg/100 g FW Virgin olive oil, Italian 1 no 1
34.52 mg/100 g FW Virgin olive oil, Spain 2 no 1
16.29 mg/100 g FW Virgin olive oil, Greece 3 no 1
8.76 mg/100 g FW Virgin olive oil, Greece 4 no 1
11.60 mg/100 g FW Virgin olive oil, Tunisia 5 no 1
12.64 mg/100 g FW Virgin olive oil, Tunisia 6 no 1
8.25 mg/100 g FW Virgin olive oil, Greece 7 no 1
25.40 mg/100 g FW Virgin olive oil, Spain 8 no 1
Garcia A., Brenes M., Romero C., Garcia P., Garrido A. (2002) Study of phenolic compounds in virgin olive oils of the Picual variety. European Food Research and Technology 215:407-412 PubMed (24945796)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
7.17 mg/100 g FW Virgin olive oil, 2000/2001, end harvest no 105
15.03 mg/100 g FW Virgin olive oil, 1999/2000, beginning harvest no 105
9.01 mg/100 g FW Virgin olive oil, 1999/2000, end harvest no 105
22.19 mg/100 g FW Virgin olive oil, 2000/2001, beginning harvest no 105
Monti S.M., Ritieni A., Sacchi R., Skog K., Borgen E., Fogliano V. (2001) Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. Journal of Agricultural and Food Chemistry 49:3969-3975
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4.00 mg/100 g FW Virgin olive oil, fresh no 1
1.00 mg/100 g FW Virgin olive oil, 1-year-old no 1
Artajo L.-S., omero M.-P., Tovar M.-J., Motilva M.-J. (2006) Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction. European Journal of Lipid Science and Technology 108:19-27
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.15 mg/100 g FW Virgin olive oil, non-irrigated trees no 1
0.00 mg/100 g FW Virgin olive oil, irrigated trees no 1
Artajo L.S., Romero M.P., Motilva M.J. (2006) Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 86:518-527
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.09 mg/100 g FW Olive oil, ripening index 2 no 1
0.89 mg/100 g FW Olive oil, ripening index 5 no 1
1.71 mg/100 g FW Olive oil, ripening index 6 no 1
Yousfi K., Cert R.M., Garcia J.M. (2006) Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology 223:117-124
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.58 mg/100 g FW Virgin olive oil, 2002/2003, 11/9 no 1
0.98 mg/100 g FW Virgin olive oil, 2002/2003, 21/10 no 1
1.24 mg/100 g FW Virgin olive oil, 2002/2003, 4/11 no 1
1.73 mg/100 g FW Virgin olive oil, 2002/2003, 29/11 no 1
0.45 mg/100 g FW Virgin olive oil, 2002/2003, 28/12 no 1
0.90 mg/100 g FW Virgin olive oil, 2002/2003, 8/1 no 1
1.73 mg/100 g FW Virgin olive oil, 2002/2003, 22/1 no 1
20.56 mg/100 g FW Virgin olive oil, 2002/2003, 8/10 no 1
21.43 mg/100 g FW Virgin olive oil, 2002/2003, 16/10 no 1
25.74 mg/100 g FW Virgin olive oil, 2002/2003, 22/10 no 1
34.81 mg/100 g FW Virgin olive oil, 2002/2003, 29/10 no 1
16.36 mg/100 g FW Virgin olive oil, 2002/2003, 11/11 no 1
14.43 mg/100 g FW Virgin olive oil, 2002/2003, 22/11 no 1
14.59 mg/100 g FW Virgin olive oil, 2002/2003, 3/12 no 1
11.98 mg/100 g FW Virgin olive oil, 2002/2003, 10/12 no 1
14.51 mg/100 g FW Virgin olive oil, 2002/2003, 17/12 no 1
11.26 mg/100 g FW Virgin olive oil, 2002/2003, 8/1 no 1
9.60 mg/100 g FW Virgin olive oil, 2002/2003, 21/1 no 1
2.00 mg/100 g FW Virgin olive oil, 1998/1999, 15/10 no 1
1.70 mg/100 g FW Virgin olive oil, 1998/1999, 27/10 no 1
1.51 mg/100 g FW Virgin olive oil, 1998/1999, 11/11 no 1
1.32 mg/100 g FW Virgin olive oil, 1998/1999, 24/11 no 1
1.13 mg/100 g FW Virgin olive oil, 1998/1999, 10/12 no 1
1.09 mg/100 g FW Virgin olive oil, 1998/1999, 23/12 no 1
0.79 mg/100 g FW Virgin olive oil, 1998/1999, 13/01 no 1
20.97 mg/100 g FW Virgin olive oil, 1998/1999, 15/10 no 1
22.94 mg/100 g FW Virgin olive oil, 1998/1999, 27/10 no 1
17.35 mg/100 g FW Virgin olive oil, 1998/1999, 11/11 no 1
15.53 mg/100 g FW Virgin olive oil, 1998/1999, 24/11 no 1
15.04 mg/100 g FW Virgin olive oil, 1998/1999, 10/12 no 1
15.95 mg/100 g FW Virgin olive oil, 1998/1999, 23/12 no 1
13.57 mg/100 g FW Virgin olive oil, 1998/1999, 13/01 no 1
12.58 mg/100 g FW Virgin olive oil, 1998/1999, 26/01 no 1
Baldioli M., Servili M., Perretti G., Montedoro G. F. (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.77 mg/100 g FW Olive oil, virgin, Italy no 48