Those who are not experts in freshly pressed olive oil tend to mistake the pungent and bitterness of new oil as defects. That's what those features actually are!
The new Evo Oil pungent and is bitter: a good or a bad thing?
It will certainly have happened to all of us to taste some new olive oil and notice that slight pungent in the throat, perhaps accompanied by a bitter taste. Many mistakenly believe that these are defects related to olive oil, in reality this is not the case at all, they are invaluable characteristics that help us distinguish a good extra virgin olive oil from one of dubious quality.
A bitter and spicy taste can be perceived as too strong, suggesting the potential presence of defects. On the contrary, those are important quality parameters of EVO oil: they are indicators of the presence of healthy substances (eg polyphenols) in EVO oil, and therefore the higher levels of these in EVO oil, the more intense the bitterness and the spicy to the taste.
If you start coughing don't worry, it's normal you are simply feeding your body with nutraceuticals and healthful compounds.
This explains why olive oil tingles and can be more or less acidic: these are essential characteristics that help us to accompany us in choosing the best oil. An extra virgin olive oil that does not pinch has probably lost these substances, proving to be more vulnerable to oxidation and aging, as well as less healthy for our body. Let's see in detail the reasons why Evo Oil tingles and is bitter!
Is new oil bitter?
This is not a scam or a poor quality product, but on the contrary an oil that releases all its organoleptic qualities. The perception of bitterness is linked to the presence of phenolic compounds, in particular the secoiridoids responsible for the bitter taste and tingling, which in addition to ensuring a high nutritional value, also allow the oil to be preserved for a long time. In fact, being antioxidants, the high presence of polyphenols protects the oil from the oxidation process that causes the rancid taste, typical of badly stored oil. A new quality oil must be able to be preserved, without adding artificial preservatives, for more than a year without altering and without becoming harmful. The type of olives used, their degree of ripeness at the time of harvest, the type of pressing and the time that elapses between harvesting and pressing also contribute to giving the new oil a bitter taste.
The new oil also reserves another surprise: the pungent. Also in this case it is only a positive note, especially appreciated in raw consumption, for example with the classic bruschetta, with raw vegetables or legume soups. The new oil that pinches, in fact, is rich in aromatic components and has a good polyphenolic charge. And this is what distinguishes the best oils from those in the supermarket. Polyphenols give the oil good stability over time and are antioxidants. By preventing cellular aging, antioxidants are a good help to protect the liver, have anticancer efficacy and protect against cardiovascular disease. The tingling sensation that at first may seem abnormal and unpleasant to the taste, naturally tends to lessen over time.