The flavenoid polyphenols in olive oil are natural anti-oxidants which have been shown to have antimicrobial action, have significant anti-inflammatory properties, reduce cholesterols, and improve platelet and cellular function. They have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease.
The Koroneiki olive variety has inherently very high levels of polyphenols in comparison with other olive varieties. In addition, oil made from green (unripe) olives has more polyphenols than oil made from ripe olives. The polyphenol concentration increases with fruit growth until the olives begin to turn purple and then begins to decrease.