Delicious Tastes of Extra Virgin Olive Oil Are the Result of Nutrient-Richness

Printer friendly version

For many food lovers, no tastes are more appreciated than the exquisite tastes of top-quality extra virgin olive oil. Organically produced, extra virgin olive oils can be almost indescribable in their rich tastes (and aromas). One aspect of these taste sensations is a certain kind of bitterness. Some people also describe this bitterness as a kind of “pungency.” In any case, multiple research studies have shown that from a sensory standpoint, consumers greatly prize this particular aspect of extra virgin olive oil and rely on this unique food to provide them with its one-of-a-kind bitterness in taste.

Using data provided by the Australian Olive Association and the West Australian Olive Council, Inc., researchers at a food aroma technology company in Kings Park, Australia have taken the taste sensations of extra virgin olive oil and carried them over into the world of plant science. Taste experts were given 25 different extra virgin olive oils in each tasting session and were not given any scientific information about the total polyphenol content of the oils. Researchers then determined that the perceived taste style of extra virgin olive oil-including perceptions of extra virgin olive oil as “mild,” “medium,” or “robust” in its pungency and bitterness-were closely related to the phytonutrient content of the oil, and in particular, to the total polyphenol content. As extra virgin olive oils increased in their total polyphenol content, individuals on expert taste panels consistently stepped up their rating of the oils from “mild” to “medium” to “robust.”

These Australian researchers did not investigate the specific types of polyphenols in extra virgin olive oil that contributed to differences in taste. But from previous studies, we know that a complex mixture of polyphenols is involved here, and this mixture includes polyphenols like oleuropein, oleocanthal, and luteolin. Without knowing the role played by specific polyphenols in the exquisite tastes of extra virgin olive oil, it’s impossible to determine the relative benefits of extra virgin olive oils with “mild” and “medium” and “robust” taste. But there’s no question about the ability of all extra virgin olive oils-regardless of their perceived bitterness level-to contribute to our health through nutrient-rich supplies of polyphenols. What a pleasure, to know that the exquisite taste we value so highly in a food like extra virgin olive oil is the direct result of its nutrient-richness!

WHFood Recommendations

Don’t assume that the delicious tastes of natural foods are not a significant aspect of their value. In the case of many one-of-a-kind food flavors-like the flavors in extra virgin olive oil-it’s the nutrient richness of the food that gives rise to the unique flavor. Our sensory enjoyment of a food like extra virgin olive oil is also our doorway into unique health benefits!

Looking for some ways to enjoy the flavor-and health benefits-of extra virgin olive oil? Here are some of our favorites:

Drizzle it on cooked vegetables.
Mix with chopped garlic, lemon juice, and sea salt for an easy-to-make salad dressing
Instead of buttering your bread, dip it into extra virgin olive oil.
Top freshly cooked fish with a little extra virgin olive oil to further brighten its flavor.

As you can tell from the suggestions, none of our favorite ways to enjoy extra virgin olive oil involve heating it. That’s because it best retains its flavor and benefits when not exposed to heat.

References

Gawel R, Rogers DAG. The relationship between total phenol concentration and the perceived style of extra virgin olive oil. Grasas y Aceites 2009, 60(2):134-138. 2009.