If you’ve ever tasted extra virgin olive oil (EVOO), you might have found it bitter or even spicy. This is especially true for high-quality EVOOs, which can leave some people puzzled, wondering why such a premium product has such strong flavours. Why does this high-grade oil taste so different compared to commonly sold olive oil which is typically mild?
The answer lies in the phenolic compounds, or polyphenols, present in the olives. These components are responsible for the bitterness and spiciness of EVOO. Polyphenols are antioxidants that protect our bodies from harmful substances such as active oxygen, which can cause lifestyle diseases. Tasting a bitter or spicy EVOO means the oil has trapped these beneficial compounds from the olives. Far from being a bad thing, this is a sign of a high-quality product, packed full of nutrients.
Olive oil has a long history, dating back to around 7,000-8,000 years ago. Despite the use of machinery in modern production, the manufacturing process and theories have remained largely unchanged since ancient times. However, not everyone enjoys the strong flavours of high-polyphenol EVOO. It can cause a tingling sensation in the mouth and throat, which some people might find unpleasant.
In culinary practice, especially in Italian and Spanish cuisines, olive oil is categorised into two major types: “cooking oil” and “finishing oil”. The former is used for cooking and frying, where the oil is subjected to heat. For this purpose, a less expensive oil with a milder taste is used.
On the other hand, “finishing oil” is used to enhance the quality of a dish after cooking. This is where the high-quality, flavourful EVOOs come into play. They are drizzled over dishes like grilled meats, seafood pasta, carpaccio, raw vegetables, or even combined with tomato juice. When paired with the right ingredients, the bitter and spicy notes can beautifully meld with the dish, creating a sublime gastronomic experience.
In European cultures, EVOO is traditionally considered a type of seasoning, not just an oil. If you start viewing it this way, you’ll find your culinary horizons broadened.
Now, you may ask, what EVOO do we recommend? Our answer is Vallesur. This exceptional EVOO is cold-pressed from carefully handpicked olives, grown in the heart of Peru, a land known for its fertile landscapes. Vallesur encapsulates the robust flavour and aromatic integrity of these olives, offering you an unrivalled taste experience. So why not give Vallesur a try and elevate your culinary creations to new heights?
