The bitter taste of an extra virgin olive oil is not only normal, but must be considered a real value to all intents and purposes!
Bitterness indicates the presence of phenolic compounds, more commonly called polyphenols . These are organic compounds that are good for health, counteract the action of free radicals and prevent the natural oxidation of the oil.
Polyphenols are found in many foods in addition to oil: in vegetables (such as broccoli , cauliflower, spinach, tomatoes), in fruit (red fruits, but also kiwis, bananas) and even in good chocolate. They are very good for health and are a precious ally for our diet .
Their presence can be more or less high. This depends on substantially natural causes such as the climate, rainfall, the type of soil. In extra virgin olive oil , the characteristic bitter taste also depends on the variety of the cultivar, i.e. on the type of olive. In fact, in nature there are more bitter olives and sweeter olives. It also depends on the time of harvest, greener olives are generally more bitter. Over time they ripen and mellow.
