Many people try an extra virgin olive oil and notice a slight tingling sensation in their throat. It is often thought that this is a defect in the oil, but the opposite is true: the tingling is usually a sign of quality.
Extra virgin olive oil contains natural compounds called polyphenols, which are antioxidants present in the olive. These compounds are largely responsible for the oil's characteristic flavor and many of its health benefits.
Polyphenols and the tingling sensation
Polyphenols are natural substances that the olive produces to protect itself. When oil is obtained from healthy olives through cold extraction, these compounds are preserved.
One of them, called oleocanthal, causes a slight tingling sensation in the throat. Interestingly, this same compound has anti-inflammatory properties.
Therefore, when an extra virgin olive oil produces a slight tingling sensation when tasted, it usually means that it contains a good amount of natural antioxidants.
An indicator of fresh, quality oil
Oils made from early harvest olives usually have a higher concentration of polyphenols. This results in a more intense profile, with green aromas and a slightly bitter and pungent sensation.
These characteristics are part of the sensory profile of many high-quality extra virgin olive oils.
A balanced pungency
The pungency should not be unpleasant or excessive, but it can appear as a brief sensation in the throat. It is a prized characteristic in olive oil tastings.
When combined with fresh aromas and a balanced bitterness, it usually indicates that we are dealing with a good extra virgin olive oil.
In the case of Olvero oils
Our extra virgin olive oils, made from carefully selected olives, stand out for their natural richness in polyphenols.
This contributes to their intense character and the slightly pungent sensation that can be appreciated when tasting them.
