The bitter taste and pungency in the throat felt when tasting olive oil are often misunderstood. However, these two characteristics are mostly directly related to the freshness and quality of the olive oil.

The bitterness in olive oil comes from polyphenols naturally present in the olive itself. Polyphenols are valuable compounds that protect olive oil against oxidation and are also highly beneficial for health. This bitterness is more pronounced in oils produced from early harvest olives.

The pungency that creates a slight burning sensation in the throat is also a result of the polyphenol content. This effect, especially felt when swallowing, is considered natural in high-quality and fresh olive oils.

However, the key here is balance. Excessive, unpleasant bitterness or an intense burning sensation that irritates the throat can be an indicator of a defect. In a good olive oil:

• Bitterness and pungency are felt

• But it leaves a pleasant and balanced taste in the mouth

At Sadık Amca, this balance in our olive oils is ensured by carefully controlling the harvest time and pressing process.