Olive Oil (Early Harvest)
Overview
Early harvest extra virgin olive oil is a precision food in the BRAIN Diet, harvested from olives picked earlier in the season when they contain significantly higher concentrations of bioactive compounds. Olive oil's brain benefits come from polyphenols, not fatty acids. Early harvest oils have substantially higher levels of the key secoiridoids and phenolics that provide brain health benefits:
- Oleuropein aglycone → mitophagy, SIRT1, AMPK activation (up to 53-56% more CoQ10 than later harvest)
- Oleocanthal → NF-κB inhibition, anti-inflammatory effects
- Oleacein → antioxidant, NRF2 activation
- Tyrosol / Hydroxytyrosol → neuroprotective effects
These enhanced bioactive levels support mitochondrial function, antioxidant networks, and anti-inflammatory pathways, making early harvest olive oil a valuable component of precision dietary strategies for brain health. The implementation of the BRAIN diet must go beyond a standard nutrient density focus; it's about choosing foods for their specific bioactive potential: early harvest extra virgin olive oil with higher levels of CoQ10, oleuropein, oleocanthal, oleacein, hydroxytyrosol, tyrosol, and total polyphenols.
Recipes
4 recipes containing this food
Mitochondrial Power Bowl
A nitrate-rich, polyphenol-dense bowl supporting mitochondrial function, ATP generation, and metabolic resilience
Rocket Lentil Avocado Midday Salad (Gut-Supporting)
Polyphenol-rich salad supporting SIRT1 activation and microbiome synchronisation
Salmon Bowl-pistachio-cacao-nibs
A functional ECS-supportive bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil to help preserve anandamide tone, improve membrane lipid composition, and support gut–brain signaling.
Turkey Wing Stew
A collagen-rich, glycine-heavy slow-cooked stew made from affordable turkey wings — supporting gut, joint, sleep, and brain health.
Substances
6 substances in this food
Coenzyme Q10 (CoQ10)
Electron transport chain cofactor and antioxidant relevant to mitochondrial function
Hydroxytyrosol (Olive Polyphenol)
Potent antioxidant polyphenol from extra-virgin olive oil; anti-inflammatory
Oleacein
Secoiridoid polyphenol in extra-virgin olive oil; antioxidant and NRF2 activation
Oleocanthal
Secoiridoid polyphenol in extra-virgin olive oil; NF-κB inhibition and anti-inflammatory effects
Oleuropein
Major secoiridoid polyphenol in olive oil; oleuropein aglycone supports mitophagy, SIRT1, and AMPK activation
Tyrosol
Phenolic compound in olive oil; neuroprotective effects and precursor to hydroxytyrosol
Preparation Notes
- Best used for salad dressings, drizzling, and low-heat applications to preserve polyphenols and CoQ10
- Avoid high-heat cooking to prevent degradation of bioactive compounds
- Store away from heat and light to preserve antioxidant properties and CoQ10 levels
- Look for harvest date information on labels; early harvest typically occurs in September-October (Northern Hemisphere)
- Total CoQ dropped by 53%-56% between three weeks of the harvesting of two brands, highlighting the critical importance of harvest timing
- Higher polyphenol content provides stronger antioxidant and anti-inflammatory effects compared to standard EVOO
Biological Target Matrix
| Biological Target | Substance | Therapeutic Areas | Mechanism of Action |
|---|---|---|---|
| Inflammation | Hydroxytyrosol (Olive Polyphenol) | Strong anti-inflammatory profile; contributes to neuroprotective effects of extra-virgin olive oil | |
| Inflammation | Oleocanthal | NF-κB inhibition; strong anti-inflammatory effects similar to ibuprofen; contributes to neuroprotective effects of extra-virgin olive oil | |
| Inflammation | Oleuropein | Anti-inflammatory properties; contributes to neuroprotective effects of extra-virgin olive oil | |
| Mitochondrial Support | Oleuropein | Oleuropein aglycone (the active form) supports mitophagy, SIRT1 activation, and AMPK activation; enhances mitochondrial function, autophagy, and neuroprotective effects through modulation of mitochondrial dynamics and antioxidant pathways | |
| Neurochemical Balance | Tyrosol | Neuroprotective effects; contributes to brain health benefits of extra-virgin olive oil | |
| Oxidative Stress | Hydroxytyrosol (Olive Polyphenol) | Potent antioxidant polyphenol; supports antioxidant defenses | |
| Oxidative Stress | Oleacein | Antioxidant properties; activates NRF2 pathway; supports antioxidant defenses and neuroprotection | |
| Oxidative Stress | Oleuropein | Antioxidant polyphenol; works within the polyphenol network in olive oil | |
| Oxidative Stress | Tyrosol | Antioxidant properties; supports antioxidant defenses |
References
- Olive oil's brain benefits come from polyphenols, not fatty acids. The bioactive power of early harvest EVOO is from secoiridoids and phenolics: oleuropein aglycone (mitophagy, SIRT1, AMPK), oleocanthal (NF-κB inhibition), oleacein (antioxidant, NRF2 activation), and tyrosol/hydroxytyrosol (neuroprotective effects)
- Early harvest extra virgin olive oil with higher levels of CoQ10, oleuropein, oleocanthal, oleacein, hydroxytyrosol, tyrosol, and total polyphenols Gasmi et al. 2022
- Total CoQ dropped by 53%-56% between three weeks of the harvesting of two brands, highlighting variation by producer and harvest time
- The implementation of the BRAIN diet must go beyond a standard nutrient density focus, it's about choosing foods for their specific bioactive potential: early harvest extra virgin olive oil with higher levels of CoQ10, oleuropein, oleocanthal, oleacein, hydroxytyrosol, tyrosol, and polyphenols
- Early harvest oils have substantially higher bioactive content (CoQ10, oleuropein, oleocanthal, oleacein, hydroxytyrosol, tyrosol, polyphenols) compared to standard EVOO
- Olive oil phenolic compounds, particularly oleuropein aglycone, oleocanthal, oleacein, and hydroxytyrosol, support mitochondrial function, autophagy, and neuroprotective effects through modulation of mitochondrial dynamics, SIRT1, AMPK, NF-κB inhibition, and NRF2 activation