Not only is bitter-tasting olive oil better for you, it's also a sign that it's a better quality product, because the polyphenol content changes significantly during both the extraction process and over the course of the shelf life. Allrecipes explains that heat kills polyphenols, so olive oil that is cold-pressed (the more expensive kind) tends to be more bitter. High-polyphenol olive oil is sold in dark or green-tinted glass to protect it from light and oxygen, so if you're buying olive oil in a clear plastic bottle, that's a surefire way to determine its quality.
Polyphenols do diminish over time, so fresh olive oil is more bitter than olive oil on the brink of expiration. Olive oil is only considered fresh nine months after it's been pressed (or 18 months if stored in a cool environment). Olive oil with no bitterness, therefore, is either no longer fresh, or ultra-refined to the point that the polyphenols are wiped out.
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January 25, 2022 at 01:56AM
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What Does It Mean When Your Olive Oil Tastes Bitter? - Tasting Table
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