QUICK FACTS – ABOUT HP EVOO – everyone should know!

Why HP EVOO (high phenolic extra virgin olive oil) is different:

Scientist and experts around the globe all agree on the following THREE reasons why HP EVOO is very rare and healthy product:

  1. The industrialization of olive oil was causing manufacturers to go for quantity instead of quality. 
  2. A lot of Manufacturers of Olive Oil have developed the wise habit to keep their supplies of HP EVOOs for their own use. Most of the farms who are still family owned produce a certain amount of HP EVOO for personal consumption – not for the market. Reason:  The market would not pay for the higher expenses that come along the production of HP EVOO.
  3. Science just discovered in the last around 30 years about some of the phenols in EVOO and more so about Oleocanthal that caught the attention of medical research only in the past 15-20 years. Only since the last decade, some EVOO manufacturers publish their laboratory results and advertise HP EVOO as a healthy product in limited quantities.

HOW CAN I FIND fresh & healthy HP EVOO?

There is just not enough of this fresh and real healthy EVOO available to everyone. It is high quality top oil – luxury food and hard to find in a retail store.  


  1. The chances are close to ZERO to get the fresh & healthy EVOO in any supermarket.
  2. Make sure YOU know how real fresh olive oil really is about. It’s worth effort to combine it with your next holiday in Croatia, Italy, Spain or any other olive oil producing country to have a tasting at an Olive Farm. Authentic, fresh EVOOs will have a strong flavour with a spicy, stinging or peppery taste in the throat. If there is not such a taste – it’s simply not a fresh high phenolic EVOO!
  3. Inform yourself – take only 10 minutes and read our health facts especially about Oleocanthal and its health benefits and you will be surprised. After this, you know more about HP EVOO than most others.
  4. Make it an important and healthy pillar in your everyday diet – only then you will not thoughtlessly just buy it somewhere.
  5. Buy only fresh EVOO from the last harvest and use it within 6-12 Months to really enjoy the very healthy components.
  6. You simply can’t get any healthy fresh EVOO for under 15 € per Liter, except you know a farm where you can buy directly – use it. If not pricing will rather be 20€ or more.
  7. Buy only from a trusted source, who shows laboratory values of their latest harvested EVOO and there is a physical farm or manufacturer involved.


Our High Phenolic Extra Virgin Olive Oil (HP EVOO), harvested by hand and cold pressed in north Dalmatia (Croatia), is more than just food. If you add olive oil to your food or just have a good tablespoon pure and fresh, it’s proven science that you benefit from a variety of health blessings. This liquid gold is full of surprises for your well-being.

Our EVOO is very limited in quantity, so we focus primarily on spreading the word about the health benefits of healthy EVOOs and we hope that other small producer follow this path.

A Study of Dr. Goren indicated clearly that only EVOOs rich in Oleocanthal have an effect on cancer cells, EVOOs low or with no Oleocanthal do not have any effect.

Some facts which are also regulated by the EU:

Low Acidity: In the olive fruit itself the level of acidity of its oil is ZERO. It is during the production process that the level increases because of the release of free fatty acids. The lower the acidity level is, the cleaner and faster the olive oil has been produced.

EVOO acidity level maximum: 0,8% (0,5% is good and under 0,3% are the top Olive Oils).

Jacobs Olive EVOO acidity level: 0,13 %.

Peroxide level: Shows the initial oxidation of the oil and serves as an indicator of how fast and clean the oil has been processed. (harvest to mill and process at the mill) The lower the peroxide level the better the oil and it will also keep other healthy compounds stable for longer time. The main factors for high peroxide levels are the oxidation because of damaging of the fruits during harvest and high temperatures.

EVOO maximum peroxide level: 20 ( High Quality EVOO below 12)

Jacobs Olive EVOO peroxide level: 9

Polyphenols: Bioactive compounds (natural chemicals) as Tyrosol, Hydroxytyrosol, Oleuropein, Oleacein or Oleocanthal.  Basically the more polyphenol content in your olive oil, the higher its quality, but more than 800 mg/kg in total phenols, does not necessarily mean to be more healthy (according to our research). More important is the level of Oleocanthal. High quality extra virgin olive oils range between 100 to 500 mg/kg in total phenols. There are EVOOs on the market with 500 – 800 mg/kg and more.

Oleocanthal kills cancer cells in just 30 minutes without any damage to healthy cells.

Jacobs Olive EVOO total phenols level: 497 mg/kg

Among all the phenols, one is extraordinary beneficial to our health: Oleocanthal. This natural chemical was first found in extra virgin olive oil (EVOO) in 1996 by accident and it means ‘Stinging Oil Aldehyde’. With Oleacein, it is one of the two main phenols in EVOO.

Jacobs Olive EVOO Oleocanthal level: 187 mg/kg

This most important phenol, has the ability to interfere with processes associated with lots of types of inflammation as well as Alzheimer’s disease. Recent studies indicate that it can prevent cancer formation and growth by killing cancer cells very fast. It causes literally a rupture of the cancerous cells, releasing enzymes leading to the apoptosis (programmed cell death), without any harm to healthy cells.

Polyphenols are very well studied studied compounds and latest research clearly proves their protective attributes against oxidative stress. This describes physiological stress that can even cause DNA mutations, finally leading to several severe illnesses such as neurodegenerative disorders like Alzheimer’s or chronic diseases as diabetes, cardiovascular and heart diseases as well as cancer. In all of this the high phenolic EVOO can help lowering the risks significantly. 

More detailed: it helps to lower cholesterol levels leading to reduced risk of heart disease, a healthy blood pressure, lowering inflammations and pain, reducing diabetes risk, boosting our brain health and its cognitive functions, improving overall health of the gut microbiome, increasing mental health and even providing support for weight loss. In opposite of fatty acids, the polyphenols in EVOO can be noted in taste. To the ones who appreciate excellent high phenolic olive oil, it is well known as a slightly bitter but fresh, grassy and fruity taste. These oils are very healthy and contain high levels of anti inflammatory compounds.

How much of these healthy phenols are at the end in the final product depends on different factors:

  1. Harvesting time. Basically it means that the earlier the better, because green olives are much higher in polyphenol levels.
  2. The Time from harvest-to-mill. The faster the harvested olives get to the milling process much lesser the fruits will be spoiled and oxidized. Our mill is just 8 minutes from the grove.
  3. The sort of olive trees: Different kind of olives have different values in phenol levels. In our gardens, we cultivate olive varieties known as source of high phenols and good taste.
  4. Storing of olive oil. This determines directly how long the polyphenols will last in the oil. Exposure to light and oxygen will break down the fatty acids very fast. For this reason we carefully store all oil in dedicated INOX tanks as they are filled from the mill and bottle them only right before they are shipped to our customers or partners.

These are omega-9 fatty acids which are a true blessing for our health. Fresh pressed vegetable oils contain these for example. 

Our JACOBS OLIVE EVOO contains 74,5 % of monounsaturated fatty acids. 


These fats are coming with almost the same benefits of the monounsaturated fats, but a fine detail is important to these: Our bodies don’t produce them. As they provide important nutrients for a healthy cell development and maintenance, in combination with Vitamin E they work as strong antioxidants. It is indicated that we are generally short of them.

Polyunsaturated fats deliver us balanced omega-3 & omega-6 fatty acids. These are responsible for appropriate cholesterol ratios, healthy blood pressure and blood sugar level as well as a healthy heart in general. Latest studies came up with the fact that these fats act as a strong cerebral anti inflammatory agents against depressions.

This all contributes to the healthy and famous “mediterranean diet”. 

Consumption recommendation:

If we really want to benefit from Oleocanthal’s protective effects on our health, a daily and regular consumption is recommended. For example an amount of 4 tablespoons per day of an EVOO rich in Oleocanthal could be compared to a consumption of 125 mg of ibuprofen, which means, according to the researchers of the Andalusian society of Oleocanthal, a solid basis to prevent/relieve various chronic inflammatory processes.

Vitamins, minerals and more in EVOO:

A good and healthy EVOO contains all fat soluble vitamins A-D-E-K as well as the minerals Magnesium, Natrium, Kalium and Potassium. 100g of quality Olive Oil usually has a content of 14mg of vitamin E and 62 microgram of vitamin K, which means that just about 1 tablespoon of it provides about 93 % daily signaled allowence of vitamin E and about 59% percent of vitamin K (according to RDA). It contains also considerable amounts of CoQ10 (Coenzyme Q10). The amount differs between olives from different areas and sorts.

Could it be risky to consume Olive Oil?
With a normal intake of Extra virgin olive oil there are no known negative side effects. Nevertheless, misuse is possible. It should be distinguished between unfiltered robust fresh EVOO and filtered EVOO. The high quality unfiltered fresh olive oil should be used after cooking, adding to your food or for the cold kitchen like salads etc. Because unfiltered EVOOs contain suspended solids which heated up could create the cancerous acrolein.

The filtered version is safe in using for cooking and baking.

Storing your EVOO properly:

The way the oil is stored, has direct impact on how long the healthy compounds as the polyphenols will be stable in the oil. Oxygen and light exposure will break down the fatty acids fast. This is the reason why we bottle our oils only right before they get shipped to our partners.

Some of the laboratory results of the October 2022 harvest:

LAB RESULTSJacobs Olive HP EVOOEU limit for EVOOGood EVOOsVery Good EVOOs
Total Phenols497 mg/kg100-500 mg/kg500-800 mg/kg
Oleocanthal187 mg/kg
Oleacein103,9 mg/kg
Acidity0,13 %0,8 %<0,5 %<0,3 %
Peroxide Level9.020<12
Monounsaturated Fatty Acids74,5 %
Delta K<0,0050,01


Oleocanthal is a natural organic compound only found in high quality Extra Virgin Olive Oils. It belongs to the family of polyphenols, who come with antioxidant properties not only in olive oils but also in some other vegetable foods. The uniqueness of Oleocanthal are the antioxidant and anti-inflammatory properties at the same time. The discovery of this phenol has been made by Dr. Gary Beauchamp in 1999 at a molecular nutrition congress held in Sicily.

Among many technical works and essays done at the moment, probably the most incredible investigation made by Paul Breslin (colleague of Gary Beauchamp – Monell Center) together with biologists and oncologists David Foster and Onica Legendre (Hunters College) was that Oleocanthal kills cancer cells in just 30 minutes without any damage to healthy cells. This was an in vitro developed report.

Oleocanthal chemical structure

Oleocanthal — a choice for a good lifestyle.

If our diet contains food that is not only tasting good, but also works against inflammations, the chances are very low that we belong to the growing number of people having chronic illnesses, over the past decades. It means that the “Mediterranean Diet”, high on nuts, whole grains, fish, vegetables, fruits and OLIVE OIL, is famous for exactly this reason. EVOO high on phenols is known to play a key role. Not long ago it was widely assumed that just the source of monounsaturated fatty acids were making the olive oil such a blessing only. But as Oleocanthal was accredited with its anti-inflammatory potential and Oleacein with its antioxidant activities – it is clearly proven that a good extra virgin olive oil rich in phenols, is far more than just a good fatty acid.

Is Oleocanthal to be considered a new agent for therapeutic use?

It was then in 2012 when the research team Drs. P. Magiatis and E. Melliou followed the ancient medical texts to the qualities of early harvest olive oil pressed from green olives. Their discovery was by using the sophisticated NMR (Nuclear Magnetic Resonance) method to measure precisely the phenolic compounds in olive oil: Oleocanthal and its partner Oleacein are found at the highest level in olive oil from green olives.

According to a study from 2016, Maria C. Monti (Università degli Studi di Salerno) noted, that latest “state of the art” confirms the health facts of EVOO consumption and suggested that Oleocanthal has definitely the potential to be a lead molecule of a new class of chemopreventive or therapeutic agents.” Since these discoveries, quite a number of olive oil brands get certified for their phenolic content, especially Oleocanthal and Oleacein.

The best medicine has always been PREVENTION. Just set yourself on the path of health and vitality with the daily consumption of high phenolic extra virgin olive oil (especially rich in Oleocanthal and Oleacein). It comes all natural, very bioavailable and there are no contraindications when taken in considerable amounts.

List of some important studies about EVOO & Oleocanthal:

Study subject (klick on study to read original text)published
Polyphenol in EVOO May Shield Kidneys from Diabetes-Related Damage2023
Oleocanthal and Oleacein effect on early stage CLL Leukemia2022
EVOO positive effect on mortality up to 34%2022
Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease2014
Oleocanthal, a natural anti-inflammatory compound2010
Oleocanthal modulation of human diseases, such as inflammation and Alzheimer2011
Oleocanthal rapidly and selectively induces cancer cell death2015



Glass and metal containers are a suitable storage for a HP EVOO for up to about 2-3 years, if stored in a cool (4-8 degrees) and dark place. No real high quality EVOO should be bought or stored in a plastic container. The risk of degrading and losing the health benefits is too high. Even studies have confirmed that plastic degrades the oil faster over time.


  • Check for harvest date. Is there a harvest date or expiration date on the bottle or package? If there is a harvest date, it should be far less than 2 years old. Expiration date is completely useless, since it is determined at the manufacturer’s will. No harvest date? NO GO!
  • Go to the website of the producer and look out for laboratory results such as acidity (should be less than 0.8%, the lower the better) or polyphenolic content, especially for Oleocanthal. (The European Food Safety Authority regulated, that EVOOs having more than 250 mg/kg of polyphenols can label their product as medical-grade with a health claim.
  • Try to buy EVOO in bottle sizes you can use up in 2-3 months. Once the bottle is open and exposed to air for too long, it will lose its healthy components.