Good olive oil, especially extra virgin olive oil (EVOO), can taste spicy due to the presence of oleocanthal, a natural anti-inflammatory compound.
The Role of Oleocanthal
Oleocanthal is a phenolic compound found in extra virgin olive oil. This compound is responsible for the peppery or pungent sensation you might feel in the back of your throat when tasting high-quality EVOO. The intensity of the spiciness can vary depending on the olive variety, growing conditions, and harvesting/production methods. In fact, the more oleocanthal present, the spicier the oil.
What Does the Spiciness Indicate?
The spiciness of good olive oil is generally considered a positive attribute, indicating freshness and a high concentration of beneficial antioxidants.
Other Sensations: Pungency and Bitterness
Besides spiciness, which some refer to as a peppery sensation, you may also experience:
- Pungency: A more general term for the intensity and sharpness of the oil.
- Bitterness: Another desirable characteristic in good EVOO, also linked to the presence of phenolic compounds.
These sensations can sometimes cause a slight cough, tingling, burning, or even slight numbness.
Not All Olive Oils Are Spicy
It's important to note that not all olive oil is spicy. Refined olive oils or those that are not "extra virgin" typically lack the characteristic spiciness because the oleocanthal content is significantly reduced or removed during processing. Factors influencing the presence and intensity of spiciness include:
- Olive Variety: Some olive varieties naturally produce more oleocanthal.
- Harvest Time: Early harvest olives tend to yield spicier oils.
- Processing Methods: Gentle extraction methods preserve more oleocanthal.
In conclusion, the spiciness of good olive oil is a sign of quality and the presence of oleocanthal, a beneficial anti-inflammatory compound. This "spiciness" is actually pungency or astringency and might be referred to as bitterness or a peppery taste.
