Polyphenols for Heart Health: How High-Quality Olive Oil Supports a Stronger Cardiovascular System

Your heart works hard for you every single day. If you're reading this, perhaps you've started thinking about how to look after it better – maybe because your cholesterol's creeping up, high blood pressure runs in your family, or you're simply trying to feel more energised, less inflamed, and in control of your long-term health.

You're not alone. In the UK, over 7.6 million people live with heart or circulatory disease. But here’s the reassuring truth: small, consistent choices – like the food you eat – can have a powerful impact on your cardiovascular wellbeing.

You’ve likely heard that olive oil is good for the heart. But not all olive oils are created equal and it’s the polyphenols that truly make the difference.

Let’s dive into how polyphenol-packed olive oil supports your heart, and why choosing SP360 could be one of the best choices you make for your long-term health.

Disclaimer: This content is provided for educational purposes and is not a substitute for medical advice. Please consult a healthcare professional before making any dietary changes.

Is Olive Oil Good for Your Heart? What the Research Shows

You’ve probably heard that olive oil is heart-healthy – and that’s absolutely true. But science is now showing that it's not just the fats, it’s the polyphenols that deliver even more powerful benefits.

A major 2022 study from the Journal of the American College of Cardiology followed over 90,000 people for 28 years. Those who consumed just half a tablespoon of olive oil daily had a 19% lower risk of cardiovascular disease death. Replacing butter or margarine with olive oil further reduced mortality rates.

The benefits go beyond “good fats.” It's the polyphenols – natural plant compounds in cold-pressed extra virgin olive oil – that have been shown to reduce inflammation, protect artery walls, and help maintain healthy cholesterol levels.

The takeaway? Olive oil doesn’t just lower risk. It actively protects your cardiovascular system, especially when it’s rich in polyphenols.

EVOO in Recovery: Helping the Heart Heal

Heart concerns aren’t always in the distant future. Some readers here are recovering from a procedure, managing high blood pressure or cholesterol, or trying to avoid going on long-term medication.

A 2025 clinical trial showed that patients recovering from coronary bypass surgery who added just 30ml of extra virgin olive oil to their daily diet experienced better systemic recovery, less pain, and even relief from post-surgical digestive issues.

Olive oil supports healing from the inside – reducing systemic inflammation and promoting balance in a body under stress by regulating blood pressure, balancing lipids, and reducing chronic inflammation. 

The Mediterranean Diet for Artery Health

The CORDIOPREV trial studied over 1,000 people with coronary artery disease. Participants who followed a Mediterranean diet rich in high-quality EVOO showed a significantly slower progression of atherosclerosis – the hardening and narrowing of arteries caused by plaque build-up.

After seven years, the olive oil group had measurable improvements in artery wall thickness, which is a key marker for heart disease. Those on a low-fat diet didn’t see the same benefit.

In short: if you’re serious about protecting your arteries, polyphenol-rich olive oil should be part of your plan.

How Do Polyphenols Protect Your Heart?

The polyphenols found in high-quality EVOO work in multiple ways:

• Lower oxidised LDL cholesterol (the kind that causes plaque)
• Improve blood vessel flexibility
• Support healthy blood pressure
• Reduce systemic inflammation
• Protect heart tissue from oxidative stress

And the more polyphenols, the better the effect. One clinical trial showed that higher polyphenol content led to a significant increase in HDL (“good”) cholesterol and reduced oxidation of LDL.

Why High-Polyphenol Olive Oil Matters

Here’s the catch: most olive oils on shop shelves simply don’t contain enough polyphenols to make a meaningful difference. In fact, many contain less than 100 mg/kg due to blending, refining, or poor storage.

SP360’s filtered EVOO contains 1,462 mg/kg of polyphenols – placing it well above the 1,000 mg/kg threshold considered “medical grade.” Every batch is lab-tested, certified, and traceable, so you can trust exactly what you're putting into your body – no guesswork, no vague claims.

SP360: Olive Oil You Can Trust With Your Heart

If you’ve ever felt sceptical after buying a “premium” olive oil, only to discover it wasn’t quite what it promised – we understand. That’s why SP360 was born.

We grow, mill, and bottle every batch ourselves on our award-winning family estate in Jordan. We don't white-label. We don’t cut corners. And we never compromise on what matters most: your health.

Every bottle is:

• Cold-extracted and UV-protected
• Refillable and sustainably packaged
• Tested by the Royal Scientific Society for certified polyphenol levels
• Backed by real science, not just marketing

How to Use Olive Oil Daily for Heart Health

Research supports 15-30ml daily, that’s just 1-2 tablespoons.

You can:

• Sip it straight in the morning or evening
• Drizzle over fresh greens or roasted vegetables
• Blend into yoghurt, smoothies, or soups

Want to boost absorption? Pair SP360 with dark leafy greens or vitamin C-rich foods. And avoid high-heat frying to protect those precious polyphenols.

A Delicious Step Towards a Healthier Heart

Caring for your heart doesn’t need to be complicated. Choosing a high-polyphenol extra virgin olive oil like SP360 is one of the easiest and most enjoyable ways to invest in your wellbeing.

Backed by decades of research and rooted in family-led expertise, SP360 is more than just olive oil – it’s a trusted partner in your long-term health journey.

Ready to make a heart-smart change? Explore our subscriptions today and bring heart health into your daily routine one spoonful at a time.

 

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Sources

(1) British Heart Foundation (2025). UK Factsheet. [online] British Heart Foundation. British Heart Foundation. Available at: https://www.bhf.org.uk/-/media/files/for-professionals/research/heart-statistics/bhf-cvd-statistics-uk-factsheet.pdf. 

(2) Guasch-Ferré, M., Li, Y., Willett, W.C., Sun, Q., Sampson, L., Salas-Salvadó, J., Martínez-González, M.A., Stampfer, M.J. and Hu, F.B. (2022). Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults. Journal of the American College of Cardiology, [online] 79(2), pp.101-112. doi:https://doi.org/10.1016/j.jacc.2021.10.041. 

(3) Bahrami, R., Ebadi, A., Saeed, Y., Seyed Saeed Farzam, Elahe Gomrokchian and Malihe Sadat Moayed (2025). Impact of olive oil consumption on surgical outcomes in patients undergoing open heart surgery: a randomized clinical trial. Journal of Complementary and Integrative Medicine. doi:https://doi.org/10.1515/jcim-2024-0256. 

(4) Jimenez-Torres, J., Alcalá-Diaz, J.F., Torres-Peña, J.D., Gutierrez-Mariscal, F.M., Leon-Acuña, A., Gómez-Luna, P., Fernández-Gandara, C., Quintana-Navarro, G.M., Fernandez-Garcia, J.C., Perez-Martinez, P., Ordovas, J.M., Delgado-Lista, J., Yubero-Serrano, E.M. and Lopez-Miranda, J. (2021). Mediterranean Diet Reduces Atherosclerosis Progression in Coronary Heart Disease: An Analysis of the CORDIOPREV Randomized Controlled Trial. Stroke, 52(11), pp.3440-3449. doi:https://doi.org/10.1161/strokeaha.120.033214.

(5) Covas, M.-I., Nyyssönen, K., Poulsen, H.E., Kaikkonen, J., Zunft, H.-J.F., Kiesewetter, H., Gaddi, A., de la Torre, R., Mursu, J., Bäumler, H., Nascetti, S., Salonen, J.T., Fitó, M., Virtanen, J. and Marrugat, J. (2006). The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors. Annals of Internal Medicine, 145(5), p.333. doi:https://doi.org/10.7326/0003-4819-145-5-200609050-00006. 

(6) Donat-Vargas, C., Sandoval-Insausti, H., Peñalvo, J.L., Moreno Iribas, M.C., Amiano, P., Bes-Rastrollo, M., Molina-Montes, E., Moreno-Franco, B., Agudo, A., Mayo, C.L., Laclaustra, M., De La Fuente Arrillaga, C., Chirlaque Lopez, M.D., Sánchez, M.-J., Martínez-Gonzalez, M.A. and Pilar, G.-C. (2022). Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke. Clinical Nutrition, [online] 41(1), pp.122-130. doi:https://doi.org/10.1016/j.clnu.2021.11.002. 

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