Extra virgin olive oil (EVOO) is the highest quality olive oil and is made from pure, cold-pressed olives. High polyphenolic EVOO contains a higher level of polyphenols, antioxidants found in olive oil, compared to regular EVOO. The higher polyphenolic content results in a more robust, fruity flavor and provides added health benefits.

Both high polyphenolic extra virgin olive oil and extra virgin olive oil can be used in similar ways in cooking and as a finishing oil. The main difference lies in their taste and health benefits. High polyphenolic EVOO has a stronger, more pungent flavor and a higher concentration of polyphenols, which have anti-inflammatory and antioxidant properties. Extra virgin olive oil has a milder flavor and lower polyphenol content. The choice of which one to use depends on personal taste preference and desired health benefits.