A simple, sensitive and fast responding device is described for the discrimination of hydrophilic ortho-diphenols, whose presence in abundant enough amounts is typical for extra virgin olive oils (EVOOs), from hydrophilic mono-phenols instead present in almost all vegetable oils. It consists of a dual electrode detector pencil-drawn at the end of a paper microfluidic channel, defined by hydrophobic barriers, where samples of these antioxidants, extracted from vegetable oils by a 80:20% v/v acetonitrile/water mixture, were applied. Thin-layer chromatographic runs conducted by using a 0.01 M HSO + 1 M KCl running buffer allowed the selective detection of hydrophilic ortho-diphenols by profiting from the fact that they undergo reversible oxidation at less positive potentials than those required by monophenols for displaying their irreversible anodic process. On this basis, a potential for the oxidation of hydrophilic ortho-diphenols was applied to the upstream pencil-drawn electrode (W) (at which a minor fraction of mono-phenols was also oxidized), while a potential for the reverse process involving the sole product (ortho-quinones) of the reversible oxidation of ortho-diphenols was imposed at the downstream pencil-drawn working electrode (W). Thus, cathodic peak currents linearly dependent on analyte concentrations could be recorded at W which led to a satisfactory detection limit (8 μM, equivalent to 1.23 mg/L) even when working electrodes W and W with same dimensions were employed. Improved sensitivities and lower detection limits were achieved by increasing the dimensions of W with respect to W, thanks to the improvement of the collection efficiency. Throughout this investigation, hydroxytyrosol (HTy) and tyrosol (Ty) were adopted as models of ortho-diphenols and mono-phenols, respectively, in view of their abundant presence in EVOOs. Real samples of EVOO from different production companies, of a simple olive oil and of a sunflower oil were analyzed. Different hydrophilic ortho-diphenol contents were found in EVOO samples (up to 40.8 mg/kg), while only a negligible amount turned out to be present in simple olive oil. No trace of these antioxidants were instead found in sunflower oil, as expected. All concentrations found were in good agreement with those detected by a more frequently employed spectrophotometric method used for the sake of comparison.