FAQ

  • What does it mean when your olive oil is bitter?

  • Why do some olive oils taste spicy with a slight throat burn at the end?

  • What does cold pressed olive oil mean? 

  • What are polyphenols?

  • What does real extra virgin olive oil mean? 

  • What does gravity filtering mean?

 

What does it mean when your olive oil is bitter?

Bitterness and pungency are positive attributes related to the quality of extra virgin olive oil. These attributes are directly linked to the amount of polyphenols present in the olive oil.

According to its definition, bitter is the elemental flavor characteristic of oil obtained from green olives. The chemicals responsible for this taste are the phenolic compounds, their presence or not in the olive oil will cause this attribute to be found to a greater or lesser degree. 

The polyphenols give the olive oil a bitter taste due to the oleuropein, a polyphenol exclusive to olive oil.

 

Why do some olive oils taste spicy with a slight throat burn at the end?

When we speak of pungency, we refer to the sensation of a burn in your throat, a characteristic of oils obtained at the beginning of the harvest, especially of green olives.

Pungency is due to the presence of oleocanthal, another olive oil polyphenol, with anti-inflammatory effects similar to ibuprofen.

High-quality extra virgin olive oil must be bitter and spicy to be real extra virgin olive oil. Its intensity will depend mainly on the type of olive and the harvesting period, as well as other factors.

Olive Oils from green olives have a high content of phenolic compounds (polyphenols).

 

What does cold pressed olive oil mean?

Cold-pressed olive oil refers to olive oil that is extracted from olives without the use of heat or chemicals during the process. This method helps preserve the oil's natural flavors, nutrients, and antioxidants.

Key Features of Cold-Pressed Olive Oil:

 

  • No Heat – The olives are mechanically crushed at temperatures typically below 27°C (80°F), which helps retain their nutritional value and flavor.
  • No Chemicals – Only mechanical methods (such as grinding and pressing) are used, avoiding the use of solvents or artificial processing.
  • Higher Nutrient Retention – The cold-pressing process retains polyphenols (antioxidants), vitamins, and healthy fats, which can offer various health benefits.
  • Fresh Flavor – Cold-pressed oils tend to have a more robust, fruity taste compared to refined oils, with a slightly bitter and peppery flavor profile due to higher polyphenol content.

 

What are polyphenols?

Polyphenols in olive oil are natural antioxidants and bioactive compounds that contribute to its health benefits, flavor, and stability. These compounds are a type of plant-based micronutrient found in extra virgin olive oil (EVOO) and are responsible for its bitter taste and pungent, peppery sensation in the throat.

Health Benefits of Polyphenols in Olive Oil:

  • Anti-inflammatory properties – Helps reduce chronic inflammation, similar to NSAIDs.
  • Heart health – Lowers LDL (bad cholesterol) and improves arterial function.
  • Antioxidant effects – Protects cells from oxidative damage.
  • Brain protection – May reduce the risk of neurodegenerative diseases like Alzheimer's.
  • Supports gut health – Promotes beneficial gut bacteria.

 

What does real extra virgin olive oil mean? 

Real Extra Virgin Olive Oil (EVOO) is the highest quality and most natural form of olive oil, obtained from fresh olives using mechanical methods without heat or chemicals.

What to look for: 

  • Cold-Pressed & Unrefined – Made by mechanically pressing olives at temperatures below 27°C (80°F) to preserve nutrients and flavors.
  • Low Acidity (≤0.8%) – True EVOO has a free fatty acid content of 0.8% or lower, ensuring purity and freshness.
  • Rich in Polyphenols & Antioxidants – Contains high levels of natural polyphenols, giving it a slightly bitter and peppery taste.
  • No Chemical Processing – Unlike refined oils, EVOO is extracted without solvents or heat treatments.
  • Fresh, Fruity Aroma – Should smell like fresh olives, grass, or green apples, not stale or rancid.
  • Golden-Green Color – Can range from deep green to golden yellow, but color alone is not a guarantee of quality.
  • Check the harvest date – Fresh EVOO is best within 12–18 months of harvest.
  • Taste it – Real EVOO has a bold, slightly bitter, and peppery taste due to its polyphenol content.

 

What does gravity filtering mean?

The term typically refers to olive oil that has been clarified naturally by allowing the oil to settle over time, using gravity to separate the oil from sediments, water, and other impurities. 

  • After the oil is extracted, it contains fine particles of olive pulp and water. 
  • The oil is placed in large tanks or vats and allowed to rest, instead of filtering mechanically with filters or centrifuges.  
  • Over time, the heavier particles and water settle to the bottom, leaving the clarified oil on top. 

Key Features of Gravity-Filtered Olive Oil:

  • No mechanical filtration: This preserves the oil's natural flavors and nutrients, appealing to those who prefer minimally processed products.
  • Smoother texture: The natural settling process can result in a slightly smoother oil compared to some aggressively filtered versions.
  • Premium perception: Some producers market gravity-filtered oil as a high-quality or artisanal product.
  • Longer process: It can take weeks or months for the natural separation to complete, making it less practical for large-scale commercial production.


Compared to Other Methods:

  • Unfiltered (cloudy) olive oil: Unfiltered oil skips any kind of filtration or settling, leaving it cloudy and more perishable.
  • Mechanically filtered oil: This is done using pads, paper, or centrifuges to quickly remove impurities, producing a clear, stable product.

Gravity-filtered olive oil is valued for its traditional and natural appeal. However, it’s less common because of the time investment required and the loss of some oil volume to sediment.

 

 

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