When we talk about spicy oils, we’re referring to the pungent sensation typical of an early-season extra virgin olive oil that has been produced using olives that are mainly still green.
In order to be pleasant, this sensation – which is typical of extra virgin olive oils – should not last for long in the mouth.
This quality is due to the presence of phenols. These contain significant levels of anti-oxidants which prevent the oxidation of the oil, and – as a result – stop the oil from aging as quickly, meaning it can be consumed for longer.
The spicy sensation of an extra virgin olive oil is often accompanied by a bitter taste. As with the spicy sensation, this bitterness is determined by the ripeness of the olives and the consequent presence of phenols, while the variety of olives also has a bearing.
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