Olive fruit extract

Olive fruit extract suppliers and sourcing guide

Olive fruit extract is a polyphenol concentrate made from the fruit of Olea europaea, usually from the water fraction and pulp left over from olive oil pressing. The vegetation water or pomace is filtered, sometimes hydrolyzed, purified on resins or membranes, and dried to a powder or concentrated to a liquid. Products are sold by hydroxytyrosol or total polyphenol content measured by HPLC, and differ from olive leaf extract, which is made from leaves.

See suppliers What to ask for on the COA

Category: Botanicals and mushrooms
Also known as: Olea europaea fruit extract · olive polyphenols · hydroxytyrosol extract · olive pulp extract
Facts checked: November 2026

Forms and grades of olive fruit extract

Suppliers sell different products under the same name. Specify the one you need.

Hydroxytyrosol-standardized powder
Dried extract sold with a minimum hydroxytyrosol percentage by HPLC, from low single digits to concentrated grades.
Total polyphenol grade
Extract sold on total polyphenols, with hydroxytyrosol, tyrosol and verbascoside reported separately.
Liquid concentrate
Concentrated olive vegetation water for beverages and liquid formats, sold by polyphenol content per gram or milliliter.
Organic
Extract from certified organic olives, with the certificate tied to the lot.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Hydroxytyrosol and polyphenols (HPLC): Hydroxytyrosol, tyrosol and other phenolics by a named HPLC method; colorimetric total phenol results are not comparable to HPLC values.
Identity: HPLC fingerprint consistent with olive fruit, and confirmation the material is fruit rather than leaf or synthetic hydroxytyrosol.
Heavy metals: Lead, arsenic, cadmium and mercury by ICP-MS.
Microbiology: Total plate count, yeast and mold, E. coli and Salmonella; liquid concentrates need tighter controls.
Pesticide residues: Multi-residue screen, since residues can concentrate from olives into the extract.
Moisture or solids: Loss on drying for powders and dry solids for liquids.

Storage, lots and expiry

Storage and shelf life

Store powders sealed in lined, light-blocking containers in a cool, dry place; hydroxytyrosol oxidizes and darkens with air, light and heat, and powders are hygroscopic. Liquid concentrates should be kept cool and closed. Shelf life is set by the supplier's specification, with the hydroxytyrosol assay repeated at retest.

Lots and expiry dates

Polyphenol levels vary with olive variety, harvest timing and oil-mill process, so record the HPLC assay and method for each lot and dose by actual assay rather than nominal grade.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

GRN 726, for a phenolic preparation from olive fruit notified by DSM Nutritional Products, LLC, closed on February 28, 2018 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
GRN 978, for a hydrolyzed aqueous olive pulp extract notified by Oliphenol LLC, closed on December 10, 2021 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
The EU Novel Food status Catalogue entry for Olea europaea (POL-NF-00545) lists the fruit as not novel in food and an aqueous extract of olive fruit containing at least 10% hydroxytyrosol as not yet authorised novel food.
Source: ec.europa.eu (opens in a new tab)
Health Canada's Natural Health Products Ingredients Database lists hydroxytyrosol as an isolate with Olea europaea fruit, fruit flesh and leaf as source materials.
Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Olive fruit extract suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking olive fruit extract suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell olive fruit extract? Request a listing

Frequently asked questions

What forms of olive fruit extract can brands buy?

Common forms include hydroxytyrosol-standardized powder, total polyphenol grade, liquid concentrate and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for olive fruit extract include?

Expect hydroxytyrosol and polyphenols (HPLC), identity, heavy metals, microbiology, pesticide residues and moisture or solids, each with its method, specification and result for that lot.

How should olive fruit extract be stored?

What is the regulatory status of olive fruit extract?

GRN 726, for a phenolic preparation from olive fruit notified by DSM Nutritional Products, LLC, closed on February 28, 2018 with FDA having no questions. GRN 978, for a hydrolyzed aqueous olive pulp extract notified by Oliphenol LLC, closed on December 10, 2021 with FDA having no questions. The EU Novel Food status Catalogue entry for Olea europaea (POL-NF-00545) lists the fruit as not novel in food and an aqueous extract of olive fruit containing at least 10% hydroxytyrosol as not yet authorised novel food. Health Canada's Natural Health Products Ingredients Database lists hydroxytyrosol as an isolate with Olea europaea fruit, fruit flesh and leaf as source materials.

More botanicals and mushrooms

All 167 botanicals and mushrooms

Sell ingredients to brands?

Request a free listing for the ingredients you make or distribute. No paid placement.

Request a listing