A method for producing olive oil having a high polyphenol content, in particular a high hydroxytyrosol content, comprises converting olive (1) into oily mast (5) (II), decomposing the latter into oily juice (7), A base olive oil (8) is obtained from this, which decomposes (V) into an aqueous juice (6) containing the majority of polyphenols and which separates the vegetable water (9) from the aqueous juice (6) (VII) the conventional step including. Furthermore, according to the invention, a step of removing water (XV) from the vegetative water (9), preferably by evaporation, to obtain a polyphenol-rich concentrate (11), is based on the concentrate (11). Mixing (XIX) with olive oil (8) to transfer the polyphenols from the former to the latter to obtain the final polyphenol-rich oil (12) with the spent concentrate (11'). It The step of removing water increases the polyphenol concentration and facilitates phase transfer, while at the same time increasing viscosity and density. This makes the aqueous phase less likely to form an emulsion during contact with oil than prior art methods. Besides the high polyphenol concentration significantly improves the organoleptic quality of the oil and produces the well-known effects for consumer health, the latter becomes more stable. According to a further aspect of the present invention there is provided an apparatus for producing such oils and concentrates for use in olive oil and any other vegetable or animal edible oils, cosmetics, biorepellent products and the like. Provided. [Selection diagram] Figure 1高ポリフェノール含有量、特に高ヒドロキシチロソール含有量を有するオリーブオイルの製造方法は、オリーブ（１）を油性マスト（５）に変換する（ＩＩ）、後者を油性ジュース（７）に分解し、そこからベースオリーブオイル（８）が得られ、ポリフェノールの大部分を含む水性ジュース（６）に分解する（Ｖ）、かつ植物水（９）を水性ジュース（６）から分離する（ＶＩＩ）従来のステップを含む。さらに、本発明によれば、ポリフェノールが豊富な濃縮物（１１）を得るために、好ましくは蒸発により、植物水（９）から水（ＸＶ）を除去するステップと、濃縮物（１１）をベースオリーブオイル（８）と混合（ＸＩＸ）して、ポリフェノールを前者から後者に移し、使い尽くされた濃縮物（１１’）とともに最終的なポリフェノールが豊富なオイル（１２）を得るステップとが提供される。水を除去するステップにより、ポリフェノール濃度が増加し、相間移動が促進されると同時に、粘度と密度が増加する。これにより、油との接触中に水相が従来
