We blend out tuscan oil with 2% Koroneiki olives. This adds a little punch to our oil.This year we have light and medium intensity oils with total phenols of 585-611. Palatable with a finish that is peppery but smooth.Sometimes the finish projects an imbalance in the oil. The norm for us is a phenol range 550 to 725. Early harvest is what we prefer to do.We also label with chemistry and phenol content with a disclaimer re. Chemistry will change over time. San Miguel Olive Farm CA.

You appear to have dismissed the whole of Greece and a major olive varietal worldwide, the Koroneiki, not a robust oil but very high levels of polyphenols. It’s also worth mentioning when choosing an oil to look for the harvest date as polyphenols are mostly present in fresh oils