The time of harvest and the specific variety of olives used in the production of olive oil plays a crucial role in determining its polyphenol content.

It's important to note that both practices don't need to be applied to achieve high polyphenol olive oil - one or the other is enough to ensure a high polyphenol count.

One way to get a higher polyphenol count is the harvest your olives earlier. This early harvest ensures a higher concentration of polyphenols in the olives, resulting in an oil with robust flavors and a distinct bitterness.

The choice of olive variety can also influence the polyphenol content of the oil. Different types of olives contain varying amounts of polyphenols, contributing to the unique characteristics of the final product. Olives like Gemlik and Memecik which has the grown in our country often contain the highest amount of polyphenols.