Olive oil
Vitamin E in olive oil
Published on 18 September 2026
What vitamin E is
Vitamin E refers to a group of fat-soluble vitamins with a similar ring-shaped structure. The best-known and best-studied form is alpha-tocopherol. Vitamin E is present in every body cell and is one of the most effective natural antioxidants.
Vitamin E in extra virgin olive oil
Extra virgin olive oil contains vitamin E naturally – typically around 12 to 25 mg of alpha-tocopherol per 100 g of oil, depending on variety, harvest time and processing. Two tablespoons already cover a noticeable share of the daily requirement. As with polyphenols: heat, light and oxygen break down vitamin E. Refined oils lose a substantial part of it; natural virgin oils retain it.
The approved EU claim
The following claim is approved for vitamin E: “Vitamin E contributes to the protection of cells from oxidative stress.” It may be used when the food contains a significant amount of vitamin E. Further statements – about skin, hair, fertility or individual diseases – are not permitted for foods.
Interplay with polyphenols
Vitamin E and polyphenols complement each other in the oil: both protect the sensitive unsaturated fatty acids from oxidation. That is why a good extra virgin olive oil is an inherently stable natural product – without any additives.