Why does a quality extra virgin olive oil catch in the throat?

When you taste a true, high-quality extra virgin olive oil, one of the most common sensations is a slight peppery catch in the throat. Many people take it for a defect. It is exactly the opposite.

That catch is one of the clearest signs of polyphenols, precious natural antioxidants present in olives. They make extra virgin olive oil not only more intense in flavour, but also particularly valued for its beneficial properties.

Many industrial oils taste very mild because they are made from olives that are too ripe, processed with less care, and lower in polyphenols. A craft oil, cold-pressed, keeps its natural components more fully.

Coratina, the variety typical of Puglia, is famous precisely for its high polyphenol content. So when you feel that peppery catch in the throat, remember: you are tasting an oil that is alive, fresh and full of character.