NOVEMBER OLIVE OIL - A HIGH-POLYPHENOL EVOO EXPLAINED

In Short:

November Olive Oil positions itself as a premium, high-polyphenol EVOO by backing up its claims with lab-tested data, early harvest practices, and full production transparency. Compared to typical supermarket oils, it delivers significantly higher polyphenol levels, stronger flavour, and is closer to the oils used in health research.

Most olive oils sold in the UK look the same on the shelf. Same green bottle, same "extra virgin" label, same vague claims about the Mediterranean diet. 

November Olive Oil takes a different approach - publishing our lab data and production information, so you can actually see the difference on paper.

Today we’ll break down what makes it different, how it stacks up against standard supermarket EVOO, and whether it’s the best extra virgin olive oil for health UK shoppers can find.

Why Choose November Olive Oil?

November Olive Oil is a certified high-polyphenol extra virgin olive oil (EVOO), produced in Crete and distributed in the UK by Masworth. We're confident that November is one the best extra virgin olive oils for health in the UK - because we can prove it.

Every harvest is independently lab-tested by the World Olive Centre for Health in Athens, with our current harvest counted at over 1200 mg/kg total polyphenols. To put that in perspective, most supermarket extra virgin olive oils fall well under 250 mg/kg, and many don’t publish any figures at all.

But what else makes November Olive Oil different?

A few key things:

• Early harvest: The olives are picked in October and November, while still green and full of flavour. That timing is the single biggest reason for the high polyphenols - it’s also where the oil gets its name.

• Koroneiki variety: This classic Crete-grown olive variety naturally produces oil with a higher antioxidant content and a more peppery, full-bodied oil that really comes through in your dishes.

• Cold extraction and rapid pressing: The cold pressed olive oil benefits start here - our olives are pressed soon after harvest, using cold extraction. The quicker the olives go from grove to press, the more natural compounds make it into the bottle.

• Dark glass packaging: Light and heat break polyphenols down over time, so every bottle is stored and shipped in dark glass to protect what's inside.

• Certified organic: Grown without pesticides or synthetic inputs, and certified by BIOHELLAS and the Soil Association - with full traceability back to the grove.

• Lab-tested and published results: Our polyphenol figure is independently tested and published, so you can actually see the mg/kg figure behind it. No marketing spin here.

How High Polyphenol Olive Oil Supports your Health

Supermarket olive oil bottles may look similar, but their health benefits differ dramatically. The main reason is polyphenols — plant compounds that act as powerful antioxidants and anti-inflammatory agents (Harvard Health).

Research shows that high polyphenol olive oil can:

• Protect LDL cholesterol from oxidation, a major factor in heart disease (PubMed).

• Support HDL cholesterol, the “good” cholesterol that clears fats from the bloodstream (NHS).

• Reduce inflammation in blood vessels and improve circulation (Mayo Clinic).

• Boost overall cardiovascular health and longevity (American Heart Association).

For this reason, more people in the UK are searching for the best high polyphenol olive oil. Among the options, November Olive Oil has emerged as a standout.

Where November sits vs supermarket and specialist oils

If you're wondering which is the best extra virgin olive oil for polyphenol content, this table shows how November stacks up against other specialist and supermarket oils.

The polyphenol difference separates an oil that may support your health from one that’s simply fine for everyday cooking. Supermarket EVOOs aren’t bad, but they’re just not the same product.

What you're also not getting with most high-street EVOO is transparency. Without a published polyphenol figure, you're buying on trust. With November, the lab result is right there, so you can see the number for yourself.

A quick note on freshness: olive oil isn’t wine - it doesn’t get better with age. The polyphenol content peaks at harvest and gradually decreases over time, which is why every bottle carries a clear harvest date. Current stock is from the October-November 2025 harvest.

November’s taste profile - and what to expect

If you've only ever used supermarket olive oil, November will taste noticeably different. 

Most supermarket olive oils are blended and filtered to keep things mild. November goes in the opposite direction - it keeps the intensity that comes from early harvest and higher polyphenol levels.

You get that fresh, just-pressed character straight away, with a peppery finish that builds at the back of the throat - that’s the taste of polyphenols. When an oil tastes neutral, it usually means less of those compounds made it to the bottle.

It won’t be what everyone’s used to, but most people find once they start using high-polyphenol EVOO properly (drizzled over food, not cooked out of it), they prefer it.

How best to use November high-polyphenol olive oil

In Greece, good EVOO is brought to the table at the start of the meal - to be used where it can actually be tasted. November works best in the same way: kept raw or added after cooking, so its flavour and compounds stay intact. You can cook with it, but the real value is in using it raw.

Some people ask if drinking olive oil benefits your health - taking a spoonful straight is one way to work it into your routine, and it’s a perfectly valid approach if it suits you. 

Either way, the key is including it in your daily diet consistently.

Where it works well:

• On salads and roasted veggies - a final drizzle brings the freshness and peppery kick to life

• Over grilled fish or pasta - added just before serving to preserve flavour and polyphenols

• With bread, Greek-style (παπάρα pronounced pa-PAH-ra) - soak it up from your plate, especially after a salad or dip

• Over eggs, hummus, or cheese - a small touch sharpens the flavour of everyday dishes

What does the research say?

We’ve gone into this subject in depth in our article explaining the science behind EVOO, but to break it down: 

• Polyphenols in EVOO (especially oleocanthal and hydroxytyrosol) are linked in multiple research studies to reducing inflammation and olive oil for heart health specifically - helping protect “bad” LDL cholesterol from damage in the body.

• These effects are most often observed in Mediterranean diet studies and trials using high-polyphenol EVOO, not generic supermarket blends.

• Benefits appear to come from regular, long-term use rather than “short-term dose” thinking.

The research isn’t based on “any” olive oil, but on oils with meaningful polyphenol content. At 1200 mg/kg, November EVOO sits in a different bracket to standard supermarket oil, where you rarely see any verified numbers.

Where to buy November Olive Oil in the UK

November Olive Oil is available in the UK through Masworth, with delivery nationwide. Buying direct means you're getting the current harvest, exactly as it leaves Crete.

• Single bottle - November Polyphenols EVOO 500ml

• Bundle of 3 - 10% off + free UK delivery

• Subscription - up to 17% off, new harvest delivered automatically

If it’s part of your daily routine, the bundle just makes life easier - lower cost per bottle and a fresh one waiting before you run out.

For anyone serious about finding the best extra virgin olive oil for health in the UK, November isn’t complicated - it’s simply high-polyphenol Greek EVOO, with the figures to back it up.

If you’re curious how we actually measure all of this, we’ve broken it down in more detail in our Best High Polyphenol Olive Oil In The UK article. And if you want to see how it can support your joints and overall wellbeing, take a look at Is Olive Oil Good for Arthritis?

Use November generously, drizzle it over your food, and enjoy a taste of Greece in every meal. Καλή όρεξη!

Frequently asked questions

Does cooking destroy polyphenols?

Some of them, yes. Polyphenols are sensitive to heat, so very high-temperature cooking will reduce their levels. That said, EVOO is fairly stable compared to many other oils. If you want the full benefit, the best approach is to use it raw or add it at the end of cooking, where the compounds are better preserved.

How much should you consume daily?

There’s no magic number, but most research into the Mediterranean diet looks at around 1-2 tablespoons per day of high-quality extra virgin olive oil. The key is consistency rather than volume - it’s about building it into your everyday eating, not overdoing it in one go.

Why don’t all brands publish mg/kg?

Lab-testing takes time, and most supermarket oils fall below the levels that would make publishing the figure meaningful. Some producers simply don’t test, and others don’t communicate it clearly because it can confuse shoppers. That’s why specialist brands like MasWorth and November publish their lab-tested polyphenol numbers - so you know exactly what were the independent lab analysis and certification at the time of the measurement.