Polyphenols are plant compounds with antioxidant activity: in extra virgin olive oil they protect the oil itself from oxidation. Some phenolic compounds also shape the sensory quality of the oil, giving it its typical bitter and pungent character. Under the health claim authorised in the European Union, olive oil polyphenols contribute to the protection of blood lipids from oxidative stress: the claim applies to olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil, and the beneficial effect is obtained with a daily intake of 20 g of olive oil.
A biting tactile sensation typical of oils produced at the start of the harvest season, mainly from olives that are still green, which can be felt throughout the mouth, especially in the throat. Pungency and bitterness are both highly valued positive attributes, linked to the presence of polyphenols.
