Not everyone knows that the bitterness and pungency of an extra virgin olive oil is a quality; in fact, many improperly associate it with a defect. Let’s discover together why extra virgin olive oil is bitter and pungent.
Extra virgin olive oil, especially when we talk about new oil, presents considerable qualities to the taste, namely it is bitter and pungent.
The bitterness is given by the phenolic compounds present within the oil, which bring a high nutritional value and allow it to be preserved for a long time. The phenolic compounds are precisely antioxidants that protect the oil also from the oxidation process (rancidity). Obviously, the bitterness is also given by the type of olive that we use in the milling process and by its degree of ripeness. Scientific research states that olives milled not 100% ripe give a product of higher quality compared to that produced in previous years, when the oil was quite sweet from the start (precisely because the olives were milled with a high degree of ripeness).
Therefore, the earlier the olives are harvested, the greater the degree of bitterness of the oil. By doing so, however, the presence of antioxidants and beneficial properties in the extra virgin olive oil will also be greater.
In addition to bitterness, in extra virgin olive oil there is also pungency.
The fact that the oil stings is another great quality that can be appreciated with raw use, such as on bruschetta, vegetables, and soups. It is also due to the fact that there is a massive presence of polyphenols present in olive oil. These polyphenols have antioxidant, anti-tumor properties and protect against cardiovascular diseases. Over time, the typical sting of extra virgin oil decreases, but the oil, especially if it is quality oil, will always maintain its excellent organoleptic properties over time.
Therefore, we can conclude that if an olive oil stings and is bitter, it is very likely a quality extra virgin oil.
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Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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