Bitter and Spicy: Why If ExtraVirgin Olive Oil (Evoo) "Stings," It's Good News

Has it ever happened to you? You try a new evoo, perhaps on a hot bruschetta or raw on a salad, and suddenly... cough cough! A cough. Your throat burns, you feel a persistent itch, and maybe a bitter note fills your mouth.

The instinctive reaction of many is: "This evoo is acidic!" or "Oh my god, it's too strong, it must have gone bad."

Stop right now. If this has happened to you, chances are you've just tasted a top-quality extra virgin olive oil .

Today I want to reveal to you the best-kept secret of extra virgin olive oil: why its bitterness and pungency aren't flaws, but its greatest strengths.

1. The big misunderstanding: "It stings, therefore it's acidic."

Let's dispel the most widespread myth: Itching is NOT heartburn .

The free acidity of oil (which by law must be below 0.8% for extra virgin olive oil) is a chemical parameter that you can't taste in your mouth . It has no flavor. An oil could have very high acidity (and be terrible) but taste sweet and flat on the palate.

What you feel, that pleasant "fire" in your throat and that bitter taste on your tongue, is the voice of the oil speaking to you. And it's telling you: " I am alive, I am fresh, and I am good for your health ."

2. Science on your plate (simply explained)

Responsible for these sensations are polyphenols (or more correctly biophenols ), natural antioxidant substances that derive directly from the olive.

The more there are, the better the oil. Here's how to recognize them by taste:

• Bitterness: It is mainly due to phenolic compounds derived from oleuropein . You can taste it most on the sides and back of your tongue, but I always recommend spreading the oil across your entire palate so that all your taste buds can fully experience it. It is typical of varieties such as Coratina or Moraiolo .
• The Pungent: It is mainly linked to phenolic compounds derived from oleocanthal. This is where fine chemistry comes into play. That stinging sensation in the throat that sometimes makes you cough (the famous "good oil cough") is due to a specific molecule with an unpronounceable name: p-HPEA-EDA (a derivative of ligstroside ). This molecule is so similar to ibuprofen (a well-known anti-inflammatory) that scientists study EVOO as a natural "drug." Essentially, that stinging sensation is proof you're taking a powerful natural anti-inflammatory!

3. Polyphenols: the "bodyguards" of oil

Why does the olive tree need to produce these bitter and pungent substances? To defend itself! Polyphenols protect the fruit from oxidation and pests.

When you bring home an oil rich in bitterness and pungency, you are bringing home that same protection.

• For oil: Polyphenols act as natural preservatives. A "sweet" and flat oil will age and go rancid very quickly. A "tangy" oil will keep perfectly for much longer.
• For you: They are the most powerful antioxidants in nature. They fight free radicals, protect the cardiovascular system and slow down cellular aging .

4. How to choose from now on

Next time you taste an oil:

• Don't seek sweetness at all costs. A completely sweet oil is often old, or made from overripe olives, or worse, "washed" by industrial processes that have eliminated all the good (and healthy) parts.
• Find balance. A great oil shouldn't be a punishment! Bitterness and spiciness should be present, but harmonious. They should remind you of fresh fruit, cut grass, artichoke or tomato .
• Use it with food. Oil is (almost never) drunk on its own. A very bitter and spicy oil is perfect on a Florentine steak, a bean soup, or grilled vegetables. The fat and sweetness of the food will "dry up" the bitterness, leaving only an incredible aroma.

The SommOlier's advice: Don't dismiss an oil because it makes you cough at first taste. Smile, because you've just stumbled upon an elixir of long life.

Want to learn more about this amazing food? Download my free guide !