Our newsletters often focus on the daily workings of our farm, but this time, we want to delve deeper into why Querubi Olive Oil is such a powerful health enhancer. To explain this, we would like to introduce you to the American sensory scientist, Gary Beauchamp.

At one point in his academic career, Dr Beauchamp was studying the sensory properties of the anti-inflammatory drug Ibuprofen. While attending a conference in Italy, he tasted fresh extra virgin olive oil and was surprised to experience the same throat-stinging sensation as when taking Ibuprofen. This discovery led him to investigate the compound responsible for this effect, which resulted in identifying and naming the oleocanthal molecule, a powerful natural anti-inflammatory agent with properties comparable to Ibuprofen.

How Oleocanthal Works —

Oleocanthal works similarly to Ibuprofen by blocking certain enzymes to reduce inflammation. Since chronic inflammation is linked to conditions such as arthritis, heart disease, and Alzheimer’s, incorporating oleocanthal-rich olive oil into your diet can be a significant step toward better health.

Since its discovery, many studies have examined the daily intake of olive oil required to achieve the same effect as Ibuprofen. Current estimates suggest that approximately 100 grams of high-quality olive oil provides the same anti-inflammatory benefit as a 200mg ibuprofen tablet.

What Counts as "High-Quality" —

The key issue here is the definition of “high-quality olive oil.” In past newsletters, we have frequently addressed the unfortunate reality that much of the olive oil on the market is either of low quality or mixed with other oils. Olive oil remains one of the most frequently adulterated food products, perhaps second only to honey. Many supermarket olive oils are either old, blended or of poor quality, resulting in minimal oleocanthal content.

Why Organic Matters —

Another important question is whether organic olive oil contains more oleocanthal than non-organic olive oil. Research on this topic is ongoing, but since oleocanthal is a polyphenol, and organic olive oil is known to have a 10–30% higher polyphenol content than non-organic varieties, organic olive oil generally has higher oleocanthal levels. This makes sense because organically farmed olive trees face more natural stressors, such as pests and drought, which trigger the trees to produce more polyphenols as a natural defence mechanism.

Acidity, Polyphenols, and the Law —

Polyphenol levels in olive oil are indirectly expressed through acidity levels. The relationship is inverse: the lower the acidity, the higher the polyphenol (and oleocanthal) content. International standards dictate that olive oil with an acidity above 0.8% cannot be labelled as Extra Virgin Olive Oil and must instead be classified as Virgin Olive Oil. Unfortunately, these standards are poorly enforced, which is why so many bottles are labelled Extra Virgin when they are anything but.

Testing Querubi —

As testing for polyphenol and oleocanthal content has become more accessible, we have decided to begin testing Querubi Olive Oil for these compounds, starting with our 2025 harvest. The 2025 oil tested at an acidity rate of an exceptionally low 0.08% and an exceptionally high polyphenol content of over 600 mg/kg. We are really pleased with these test scores, but we were quite convinced of the quality of our oil from previous harvests. Many of our customers have noted the distinctive “scratch” at the back of the throat when tasting our oil, just as Gary Beauchamp experienced in 2005. This scratch is one of the best indicators of high oleocanthal content. 

A Note of Thanks —

To conclude this unusually long newsletter, we want to express our heartfelt gratitude to our loyal customers. We are truly grateful for your support, and we sincerely appreciate your continued enjoyment of our olive oil. Without you, none of what we do would be sustainable.

With gratitude, The Querubi Team