Kyoord High-Phenolic Olive Oil

Formula Overview

Single-source extra virgin olive oil pressed for high phenolic content, with notable oleocanthal. Robust flavor, herbaceous notes, peppery aftertaste.

A note from Evey

Phenols are the polyphenol antioxidants in extra virgin olive oil, the bitter, peppery compounds that catch the back of the throat in a really good oil. Oleocanthal is the most studied of them, and the peppery quality is your tongue measuring it directly. A high-phenolic oil simply has more of those compounds intact, which is a function of how the olives are grown, harvested, and pressed, not a label decision.

What sets Kyoord apart is the sourcing and pressing discipline. The oil delivers a robust flavor with herbaceous notes and the signature peppery aftertaste that signals high phenolic content, and it is sized for kitchens that pour generously rather than rationing.

This belongs in the kitchen as much as on the supplement shelf. Olive oil is one of the simplest and most studied building blocks of a Mediterranean-pattern way of eating, and the deeper why is the food matrix it lives inside, vegetables it dresses, herbs it carries, fish it finishes. Phenols are protective compounds the plant made to defend itself, and we get to share that pharmacy at every meal.

Use freely. Drizzle on roasted vegetables, finish soups, dip with bread, or take a small daily spoonful straight.

Form: Olive oil, bottled

Disclosure: Evey Andersen, FNP-C, MSN, APNP, CISSN, is the owner of Green Medicine of Wisconsin and recommends this product based on clinical experience.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.