What Causes the Spicy Sensation?
The spicy, peppery sensation in extra virgin olive oil comes from a specific antioxidant known as oleocanthal. This phenolic compound is naturally present in the olive fruit and is transferred to the oil during the cold-press extraction process. The higher the concentration of oleocanthal, the more pronounced the peppery kick will be. Interestingly, oleocanthal's anti-inflammatory properties have been compared to those of ibuprofen, giving your oil a healthful punch.
Unlike an artificial or added spice, this pungency is a chemical reaction that triggers a tingling sensation in the throat, which can sometimes even cause a cough, a characteristic often used by olive oil tasters to judge quality.
The Importance of Polyphenols
Polyphenols are a class of antioxidants found in plants, including olives. In olive oil, they serve two important functions: they contribute to the oil's distinctive flavor profile and protect the oil from oxidation. Without a sufficient level of polyphenols, olive oil would degrade more quickly, losing its freshness and desirable taste. The spiciness and bitterness often found in high-quality EVOO are direct results of its polyphenol content. A bland or tasteless oil, therefore, is often a sign of either poor quality or an older, oxidized product.
Health Benefits of Polyphenol-Rich Olive Oil
- Anti-Inflammatory Properties: Oleocanthal and other polyphenols help reduce inflammation throughout the body, benefiting conditions like arthritis.
- Antioxidant Protection: Polyphenols fight off free radicals, protecting your cells from oxidative stress and potentially reducing the risk of chronic diseases.
- Heart Health: High-polyphenol EVOO is a cornerstone of the Mediterranean diet and has been linked to improved cardiovascular health.
Harvest Time and Olive Variety
The intensity of the spicy sensation is influenced by several factors, most notably the olive variety and harvest time.
- Early Harvest: Olives picked when they are still young and green contain higher concentrations of polyphenols. The oil from these olives tends to be more intensely fruity, bitter, and pungent. As olives mature, the polyphenol content decreases, leading to a milder flavor.
- Olive Variety: Different olive cultivars have naturally varying levels of polyphenols. For example, the Spanish Picual, Greek Koroneiki, and Italian Coratina varieties are well-known for producing robust, peppery olive oils. In contrast, varieties like the Arbequina often yield a milder, fruitier oil with less pronounced spiciness.
How to Appreciate the Spicy Kick
For those new to the experience, a pungent olive oil can be surprising, but it is a flavor to be appreciated, not feared. The best way to evaluate this characteristic is to perform a simple tasting. Pour a small amount of oil into a glass, warm it gently with your hand to release the aromas, and take a small sip. Allow the oil to cover your tongue and then swallow, paying attention to the back of your throat. A pleasant, peppery sting indicates a high-quality product.
Quality Comparison: Spicy vs. Mild Olive Oil
| Characteristic | Spicy Extra Virgin Olive Oil | Mild Extra Virgin Olive Oil |
|---|---|---|
| Polyphenol Content | High | Lower |
| Harvest Time | Early, from green olives | Later, from riper olives |
| Flavor Profile | Intense fruitiness, prominent pungency and bitterness, peppery finish | Subtle fruitiness, buttery, delicate, little to no bitterness or pungency |
| Sensation | Tingling or peppery feeling in the throat, may cause coughing | Smooth, mellow mouthfeel, no throat sting |
| Shelf Life | Longer due to natural antioxidants | Shorter, more susceptible to oxidation |
| Best For | Hearty soups, grilled meats, finishing strong-flavored dishes | Delicate dishes like fish, eggs, lighter vinaigrettes |
Potential Issues vs. Normal Pungency
While spiciness is a positive sign, some unpleasant tastes indicate a defect rather than quality. A rancid oil, for example, will taste waxy or greasy and may smell like old nuts or crayons. A fusty oil, resulting from improper storage, can have a fermented or musty flavor. These are signs of spoilage and should be avoided. The spicy sensation, on the other hand, should feel clean and vibrant, not lingering with an off-putting taste.
For more in-depth information on olive oil's health benefits, a great resource is the Citizens of Soil article which explains why the peppery flavor indicates a high polyphenol count with many health advantages.
Conclusion
The next time you encounter a bottle of olive oil with a spicy, peppery kick, don't be alarmed. This pungent sensation, caused by the antioxidant oleocanthal, is a reliable marker of freshness and high quality, especially in extra virgin varieties. Factors like the olive variety and harvest time determine the level of intensity. So, embrace the peppery finish; it's a sign that you've selected a delicious and healthy product. By trusting your senses, you can distinguish a truly superior olive oil from an inferior one.
