High phenolic olive oil, such as the one derived from carefully selected olives, contains significant levels of polyphenols.

These polyphenols contribute to the unique taste, aroma, and color of the oil - as well as to the vast amount of health benefits associated with extra virgin olive oil.

Research has demonstrated that olive oil polyphenols possess potent anti-inflammatory properties, which can help reduce the risk of chronic diseases. In particular, high polyphenol levels have been linked to improvements in heart health. They can lower LDL cholesterol levels, reduce high blood pressure, and decrease the formation of blood clots, thereby promoting a healthier cardiovascular system. 

On the other hand, the presence of polyphenols in olive oil has been associated with a reduced risk of certain types of cancer. According to recent studies, "Accumulating evidence has pointed to a reduction in the risk of various types of cancer in populations of the Mediterranean basin, largely due to high consumption of olive oil as the main vegetable fat."

(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751986/)

High phenolic compounds in olive oil have also shown beneficial effects on brain health. Polyphenols exhibit neuroprotective properties, helping to preserve cognitive function and reducing the risk of neurodegenerative diseases such as Alzheimer's and Parkinson's. Research has shown that "olive oil phenolic components are key factors in improving aging- and disease-associated behavioral deficits."

(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713200/)