bitterness
Jul. 19, 2022
A New Spectroscopy Method to Determine Bitterness and Pungency in Olive Oil
A new study shows that fluorescence excitation-emission matrices can be used to predict virgin olive oil organoleptic characteristics.
Mar. 25, 2022
The Flavors of Extra Virgin Olive Oil
Countless factors influence the flavors in extra virgin olive oils. Understanding the basics can lead to satisfying results.
Jan. 20, 2022
The Essential Guide to Extra Virgin Olive Oil
What makes an olive oil ‘extra virgin?’ How is EVOO made, and why is it the healthiest cooking oil? We have answers.
Dec. 30, 2021
What Are Polyphenols and Why Should You Care?
The naturally occurring plant compounds that are abundant in high-quality extra virgin olive oils provide a range of health benefits.
Aug. 26, 2021
Certain Food Proteins Reduce Bitterness and Pungency of EVOO
The findings could pave the way to increase the appeal of extra virgin olive oil for consumers turned off by bitter and pungent flavors.
May. 4, 2021
Tips for Selecting High-Polyphenol Olive Oils
A guideline for selecting high polyphenol oils, with no additional information other than what is on the bottle’s label.
Mar. 30, 2020 Tasting Olive Oil
Aug. 15, 2019 Production
Using Resins to Debitter Olives May Be Eco-Friendly Alternative
Jan. 24, 2018 Production
How Microorganisms Affect the Sensorial Qualities of Olive Oil
Jan. 13, 2015 World
In Land of Milk and Honey, Distaste for Bitter and Pungent EVOO
Jun. 19, 2013 Europe
In Jaén, 'Conquering Palates' to Get a Fair Price for Olive Oil
Nov. 18, 2012
Important Minor Compounds in Olive Oil
The most important minor compounds of olive appear in low concentration, however they have a significant positive effect on human health.
Nov. 8, 2012
Researchers Say New Tool Measures Olive Oil 'Healthfulness'
The health benefits of a specific olive oil could be easier to assess with a new Greek system to measure the content of key compounds.
Feb. 10, 2011
Quality Olive Oil a Taste Not Yet Acquired by Most Consumers
While experts consider bitterness and pungency characteristics of high-quality olive oils, many consumers seem to favor other attributes associated with olive oil defects.
Nov. 15, 2010
Good Oils Gone Bad: Recognizing Olive Oil Defects
What good olive oil tastes like and how to recognize some of the defects in an oil past its prime.
Nov. 3, 2010
An Introduction to Olive Oil Tasting
In the first in a series of articles addressing basic consumer questions about olive oil written by leading experts, Alexandra Kicenik Devarenne explains olive oil tasting and food-pairing.