Spanish Olio Nuovo UHP | Ultra High Polyphenols
*Harvest: OCT 2025 | Country of Origin: Spain
Spanish Olio Nuovo UHP | Ultra High Polyphenols - This olive oil is derived from Picual Olives in Jaén, SPAIN. It is produced within the first two weeks of harvest and has an Ultra High Polyphenol count of 778 mg/kg. Despite its potent antioxidant properties, which may cause a burning sensation, this oil maintains a delicious profile of herbs and grass, with a rich green color and an amazing aroma. Perfect for those seeking to reap all the health benefits with every drop.
Tasting Notes
This Olio Nuovo has a vibrant green color with an intense herbaceous aroma of fresh-cut grass, green herbs, and olives. On the palate, it delivers a rich, full-bodied flavor with a characteristic peppery, slightly burning finish — a hallmark of high oleocanthal content and a sign of exceptional freshness and quality.
Polyphenol Profile - Lab-Verified at Time of Harvest
This oil contains a total polyphenol count of 778 mg/kg — more than 3× the EU minimum health claim threshold of 250 mg/kg and significantly above the typical extra virgin olive oil range of 150–400 mg/kg
*First Cold Pressed | Extra Virgin
*Total Polyphenols: 778 mg/kg
*Oleocanthal 44 mg/kg
*Oleuropein 292 mg/kg
*Hydroxytyrosol 369 mg/kg
*FFA: 0.13%
How to Use This Olive Oil
This Olio Nuovo is exceptionally versatile. Use it for sautéing, grilling, roasting, frying, baking, and as a finishing oil. For the greatest health benefit and flavor experience, drizzle it raw over salads, soups, grilled vegetables, fresh bread, pasta, bruschetta, or any finished dish.
Because of its high polyphenol content and naturally high oleic acid levels, Picual olive oil is one of the most heat-stable varieties available - making it equally excellent for high-temperature cooking and for drizzling straight from the bottle.
Pairs with:
Any Balsamic and Vinegar in our selection.
Product Details:
- Volume: Available in 200ml (6.7 oz), 375ml (12.7 oz), and 750ml (25.4 oz)
- Country of Origin: Spain
- Region: Jaén
- Harvest Date: October 2025
- Olive Variety: 100% Picual
- Oil Type: Ultra High Polyphenol Extra Virgin Olive Oil (Olio Nuovo)
- Extraction Method: Cold Extracted (First Cold Press)
- Total Polyphenols: 778 mg/kg (lab-verified at harvest)
- Packaging: Dark glass bottle (protects oil from light degradation)
- Bottling: Bottled on demand per order for maximum freshness
Order Processing: 2-4 business days, transit time varies by location.
Carriers: USPS and UPS
Shipping Costs: Calculated at checkout, free shipping on orders $150 +
International Shipping: Available, with UPS, USPS and DHL
Tracking: You'll receive tracking information once your order ships.
Need Assistance? Contact our friendly support team.
Return Policy: 7 day return policy.
Oil Co.
Certificate of Analysis
Extra Virgin Olive Oil
Harvest October 2025
Why Georgetown Olive Oil Co.®
Always High-Polyphenols
Elevate your well-being with our exclusively high polyphenol olive oil. Packed with antioxidants, our commitment to quality ensures a flavorful experience that goes beyond taste, delivering essential health benefits.
Fresh Harvest
We source our Extra Virgin Olive Oil from the latest harvest, with a focus on a single variety and single origin. Each drop captures the unique essence of carefully selected olives for an exceptional taste journey.
Bottled On Demand
Enjoy freshness at its peak. Our olive oil is bottled per order, guaranteeing a superior and personalized product. With this approach, we prioritize quality, delivering a product that exceeds expectations in both flavor and freshness.
What Are Polyphenols?
Polyphenols are a category of compounds that are found naturally in plant foods, such as fruits, vegetables, herbs, spices, tea, dark chocolate, and wine. They can act as antioxidants, meaning they can neutralize harmful free radicals that would otherwise damage your cells and increaseyour overall health.
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress - Commission Regulation (EU) 432/2012) There is a EFSA approved health claim that only olive oils with 250 mg/l.
Frequently Asked Questions
What is Olio Nuovo?
Olio Nuovo means "new oil" in Italian. It refers to extra virgin olive oil produced from the very first olives of the harvest season, typically within the first two weeks of picking. Unlike standard olive oil that is filtered and allowed to settle for weeks before bottling, Olio Nuovo is bottled quickly to capture maximum freshness, flavor intensity, and polyphenol content. It is a seasonal product celebrated in Italy and prized by olive oil connoisseurs around the world.
What does "Ultra High Polyphenol" mean?
Polyphenols are natural antioxidant compounds found in olive oil. Most extra virgin olive oils contain between 150 and 400 mg/kg of total polyphenols. This Olio Nuovo has been lab-tested at 875 mg/kg — more than 3× the 250 mg/kg threshold required for the EU-approved health claim that olive oil polyphenols help protect blood lipids from oxidative stress (EFSA, Commission Regulation EU 432/2012). Key polyphenol compounds in this oil include Oleocanthal (327 mg/kg), Hydroxytyrosol (219 mg/kg), and Oleuropein (155 mg/kg).
Why does this olive oil cause a burning or peppery sensation in my throat?
The peppery, slightly burning sensation you feel at the back of your throat is caused by Oleocanthal, a powerful natural anti-inflammatory compound found in high-quality extra virgin olive oil. Research has shown that Oleocanthal acts on the same receptor as ibuprofen. The stronger the sensation, the higher the Oleocanthal content — and this oil contains 327 mg/kg, which is exceptionally high. This is widely considered a sign of quality and freshness, not a defect.
What are Picual olives?
Picual is the most widely grown olive variety in Spain and one of the most popular in the world, cultivated primarily in Jaén, Andalusia. Picual olives are known for their naturally high polyphenol content, high oleic acid levels (which contribute to heat stability and long shelf life), and a characteristic robust, herbaceous flavor profile with notes of fresh grass, green herbs, and a pleasant bitterness.
How is this different from regular extra virgin olive oil?
Three key differences: (1) It is Olio Nuovo — produced within the first two weeks of harvest for maximum freshness and polyphenol content. (2) It has an Ultra High Polyphenol count of 875 mg/kg, far above the typical EVOO range of 150–400 mg/kg. (3) It is bottled on demand by Georgetown Olive Oil Co., so every bottle you receive is as fresh as possible.
How should I store this oil?
Store in a cool, dark place — a pantry or cabinet away from the stove is ideal. Keep the bottle sealed between uses. Do not refrigerate. For the best flavor and health benefits, enjoy this Olio Nuovo within 3–4 months of opening, and within 6–9 months of the October 2025 harvest date.
Can I cook with this oil or should I only use it raw?
Both. Picual olive oil is one of the most heat-stable varieties due to its high oleic acid content, making it excellent for sautéing, roasting, grilling, and frying. However, to fully enjoy the flavor and maximize the health benefits of the polyphenols, we also recommend drizzling it raw over finished dishes, salads, bread, soups, and pasta.
What does "Bottled on Demand" mean?
Georgetown Olive Oil Co. does not pre-bottle inventory sitting on a shelf. Instead, your oil is bottled when you place your order. This approach ensures every bottle you receive is as fresh as possible, preserving the peak flavor and polyphenol potency of the oil.
This Olio Nuovo tests at 778 mg/kg total polyphenols — more than 3× the 250 mg/kg threshold required for the EU-approved health claim that olive oil polyphenols help protect blood lipids from oxidative stress (EFSA, Commission Regulation EU 432/2012).
Oleocanthal at 327 mg/kg is significantly above average levels (135 mg/kg) documented in the international study performed at the University of California, Davis. Research has shown oleocanthal acts on the same receptor as ibuprofen.
The daily consumption of 20 g of this olive oil provides 17.50 mg of hydroxytyrosol, tyrosol, and their derivatives — well above the 5 mg minimum required for the EU health claim.