Imagine that you brought olive oil from Spain, Greece or Italy. Friends said that this is a product of the first mechanical spin. You kept the gift unopened for several months until you finally uncorked the bottle. And then you were greatly disappointed: olive oil is bitter! Why this happened and what to do about it - read this article. If olive oil has a disgusting bitter taste and it makes you sore in the throat, do not rush to pour it or use it to lubricate the door hinges! We will not unjustifiably keep the intrigue for a long time. You have purchased the best olive oil of all. Its bitter taste is precisely the factor that indicates its high quality.
Fresh juices
“Only those who have tried them can argue about the taste of oysters,” the French say. Have you tried the fresh? If so, then you do not need to explain how it differs from ordinary juice. Bright, rich taste, strong smell and ... slightly acidic. But what a surge of energy you feel when you take a sip of a glass of freshly squeezed juice! Fresh is much more appreciated, because all vitamins have been preserved in it. They are also present in regular juice. But in that liquid, which is called "recovered from the powder", it is unlikely. From this fruit example, it becomes clear why the best quality olive oil is bitter. After all, this is essentially the same fresh. Only this juice was squeezed not from an apple or an orange, but from a green olive. Moreover, it was mined by the old-fashioned method, which has been used since the days of Ancient Egypt, using the usual press. But the oils of the second extraction, obtained by heat treatment, refined, are no longer bitter. But their useful properties are not an example less. After all, they lose them during chemical and heat treatment.
Why Extra Virgin Olive Oil Is Bitter
In the Mediterranean countries, even children know that good olive oil is bitter. Why - this is another question, and it relates to the field of chemistry. Let's look at how they produce “extra virgin” (as its name translates) oil. For him, they collect manually, and only from the branches, green, slightly unripe olives. They should be perfect - without bruising, dents, not shriveled, not frozen. Next is the processing process. The less producers will conjure over olives, the more beneficial properties the fruits will pass to the oil. Therefore, they are only washed and sent under pressure. Of course, now it’s not a donkey that walks in a circle to rotate a giant millstone. The squeezing process is mechanized, but this is the only innovation that manufacturers allow themselves to make Extra Virgin. As in good wine, the elite varieties of olive oil have the DOP and IGP certificates adopted in the European Union. These abbreviations mean that the fruits were harvested in a particular, renowned region, and the phases of production or the whole process correspond to the traditional. In premium class oil, as in elite wines, terroir, variety or blend of olives is important.
Why is extra virgin olive oil bitter
Now it's time to take a short excursion into the science of chemistry. What substances give the oil such a bitter taste? Firstly, it is transferred to the product from the olive itself. If you happen to try fresh (and not pickled) fruits, you are convinced of this. Polyphenols are responsible for the bitter and slightly astringent taste that makes you feel sore in the throat. These substances are very beneficial for the body. They protect cells from free radicals. Doctors call polyphenols the best for the prevention of cancer. They also play a positive role in the treatment of burns. First-class olive oil smoothes wrinkles, and with frequent use, hair becomes thick and shiny, and nails are strong. With so many advantages, it becomes not so important that olive oil is bitter. Why not take it on a teaspoon on an empty stomach, if beauty requires sacrifice?
What is Pure Olive Oil?
In the countries of the Mediterranean region, oils are produced absolutely without any bitterness. But they are valued less and cheaper. “Pure Olive Oil” - Pure Olive Oil - can be equated to regular juices. Suppose you have a can of fresh juice and five of the same containers with compote. You mix all the liquids in one tub and name the resulting composition “Just Juice.” Roughly the same pattern applies to the production of “Pure Olive Oil”. “Extra Virgin” in it is only a certain part. The main volume is a refined product obtained by chemical or thermal treatment. Polyphenols in the process of such production are destroyed, which ultimately affects the taste of olive oil. Why is such a product bitter? The answer to this question can be only one: the oil has deteriorated from old age or due to non-compliance with storage rules.
What is Romase Olive Oil?
This is a second-pressed oil. After the olives have given all their fat juice under the press for a first-class product, they are forced to "work" more. Fruits are exposed to high temperatures and organic solvents. As a result of this extraction, it turns out to get some more oil. To improve its quality, they add the first extraction product into it. Very rarely such olive oil is bitter. Why? Because there are extremely few polyphenols. In Spain, Romas Olive Oil is used only for frying dishes, and even those that require a large amount of oil (in deep fryers). But it costs about two euros per liter, while Extra Virginia is usually sold for eight.
"Fuel for the lamps"
Why olive oil unrefined is bitter , we have already found out. But is it possible to get rid of this aftertaste using the product of the first extraction? It turns out that you can, if you subject it to the process of refining - purification. To do this, take olives of the worst quality. They are harvested from the ground, frozen crops are used, or those specimens that have not passed “casting” in order to become raw materials for better quality oil. But such olives are pressed in the traditional way - by cold pressing. Of course, the deterioration of raw materials inevitably affects the taste. Previously, such oil was used for lamps and lamps. Now the need for this has disappeared. To improve the taste of such olive oil, and carry out refining. But with it, polyphenols also disappear. Mayonnaise is made from such a product in Spain.
So what about olive oil?
To summarize briefly. In this article, we tried to answer the question of why olive oil is bitter and what to do when it happens. We elaborated on the first part of the problem. But what if the oil you purchased is bitter? We answer: nothing. Add it to salads. You will see how refined the taste of familiar dishes will be. You can also fry in such oil, although it will turn out a little expensive. Meat, fish and vegetables cooked in this way will not be bitter. If you feel bitter taste, you can’t afford it at all, heat the product to a temperature of 60-70 degrees and mix with finely chopped garlic. The Spaniards dipped in such a mixture of toasted bread and eat as an appetizer.