{"id":21018,"date":"2026-05-24T14:28:49","date_gmt":"2026-05-24T12:28:49","guid":{"rendered":"https:\/\/opg-rakovac.hr\/?p=21018"},"modified":"2026-05-24T14:28:49","modified_gmt":"2026-05-24T12:28:49","slug":"polyphenols-in-olive-oil","status":"publish","type":"post","link":"https:\/\/opg-rakovac.hr\/en\/blog-en\/healthy-food\/polyphenols-in-olive-oil\/","title":{"rendered":"Polyphenols in Olive Oil: Why Does Extra Virgin Olive Oil Cause a Tingling Sensation in the Throat?"},"content":{"rendered":"<p data-start=\"503\" data-end=\"800\">Many people who taste high-quality extra virgin olive oil for the first time are surprised by the <strong>slight tingling sensation in the throat or a mild bitterness<\/strong>. Some even assume that something is wrong with the oil. In reality, the opposite is true \u2013 <strong>this sensation is often a sign of fresh, high-quality olive oil rich in natural antioxidants<\/strong>.<\/p>\n<p data-start=\"448\" data-end=\"615\">In premium extra virgin olive oils such as <a href=\"https:\/\/opg-rakovac.hr\/en\/istrian-extra-virgin-olive-oil-bilini\/\" target=\"_blank\" rel=\"noopener\">extra virgin olive oil Bilini<\/a>, <strong>polyphenols<\/strong> are one of the most important indicators of quality, freshness, and potential health benefits.<\/p>\n<p data-start=\"617\" data-end=\"836\">If you are wondering what <strong>polyphenols in olive oil<\/strong> actually are, why olive oil sometimes causes a peppery sensation in the throat, and what chemical analysis results can reveal about olive oil quality, continue reading.<\/p>\n<h2 class=\"section-header\" data-section-id=\"1lvq7fq\" data-start=\"1153\" data-end=\"1192\">What Are Polyphenols in Olive Oil?<\/h2>\n<p data-start=\"877\" data-end=\"1099\"><strong>Polyphenols are natural plant compounds that act as antioxidants<\/strong>. Olive trees produce them as a natural defense against stress, UV radiation, diseases, and pests, and some of these compounds eventually end up in olive oil.<\/p>\n<p data-start=\"1101\" data-end=\"1176\"><strong>Polyphenols are responsible for giving high-quality extra virgin olive oil<\/strong>:<\/p>\n<ul data-start=\"1178\" data-end=\"1330\">\n<li data-section-id=\"p5ytkv\" data-start=\"1178\" data-end=\"1196\">mild bitterness,<\/li>\n<li data-section-id=\"1spgf30\" data-start=\"1197\" data-end=\"1213\">peppery notes,<\/li>\n<li data-section-id=\"q27j2y\" data-start=\"1214\" data-end=\"1261\">the characteristic throat tingling sensation,<\/li>\n<li data-section-id=\"3qj7t5\" data-start=\"1262\" data-end=\"1296\">greater resistance to oxidation,<\/li>\n<li data-section-id=\"18wpbn8\" data-start=\"1297\" data-end=\"1330\">longer freshness and stability.<\/li>\n<\/ul>\n<p data-start=\"1332\" data-end=\"1464\">In general, the fresher the olive oil and the better the processing method, the higher the content of beneficial phenolic compounds.<\/p>\n<figure id=\"attachment_21011\" aria-describedby=\"caption-attachment-21011\" style=\"width: 980px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-1024x683.webp\" class=\"fancybox\"><img decoding=\"async\" class=\"wp-image-21011 size-large\" title=\"Extra virgin olive oil Bilini is rich in polyphenols.\" src=\"https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-1024x683.webp\" alt=\"polyphenols in olive oil\" width=\"980\" height=\"654\" srcset=\"https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-1024x683.webp 1024w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-300x200.webp 300w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-768x512.webp 768w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-230x153.webp 230w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-900x600.webp 900w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-953x635.webp 953w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-324x216.webp 324w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli-416x277.webp 416w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/polifenoli.webp 1200w\" sizes=\"(max-width: 980px) 100vw, 980px\" \/><\/a><figcaption id=\"caption-attachment-21011\" class=\"wp-caption-text\">Bilini extra virgin olive oil is rich in polyphenols.<\/figcaption><\/figure>\n<h2 class=\"section-header\" data-section-id=\"g7sanr\" data-start=\"1711\" data-end=\"1759\">Why Does High-Quality Olive Oil Sting the Throat?<\/h2>\n<p data-start=\"1520\" data-end=\"1703\">If you have ever tasted fresh extra virgin olive oil and experienced a <strong>slight burning or peppery sensation while swallowing<\/strong>, you have most likely tasted <strong>olive oil rich in polyphenols<\/strong>.<\/p>\n<p data-start=\"1705\" data-end=\"1903\">A compound called <strong>oleocanthal<\/strong> is particularly responsible for this sensation. Interestingly, scientists have discovered that <strong>oleocanthal acts in a similar way to certain anti-inflammatory compounds<\/strong>.<\/p>\n<p data-start=\"1905\" data-end=\"1975\">Of course, the intensity of the throat tingling can vary depending on:<\/p>\n<ul data-start=\"1977\" data-end=\"2072\">\n<li data-section-id=\"qb0k0p\" data-start=\"1977\" data-end=\"1993\">olive variety,<\/li>\n<li data-section-id=\"1vtdh17\" data-start=\"1994\" data-end=\"2011\">harvest timing,<\/li>\n<li data-section-id=\"g7hrz3\" data-start=\"2012\" data-end=\"2033\">climate conditions,<\/li>\n<li data-section-id=\"orhm77\" data-start=\"2034\" data-end=\"2055\">processing methods,<\/li>\n<li data-section-id=\"134sxnx\" data-start=\"2056\" data-end=\"2072\">oil freshness.<\/li>\n<\/ul>\n<p data-start=\"2074\" data-end=\"2195\"><strong>Early harvest olives often produce oils with stronger bitterness and pungency, but also with a higher polyphenol content<\/strong>.<\/p>\n<h2 class=\"section-header\" data-section-id=\"1l0ektf\" data-start=\"2336\" data-end=\"2392\">What Does the Chemical Analysis of EVOO Bilini Show?<\/h2>\n<p data-start=\"2259\" data-end=\"2356\">The <strong><a href=\"https:\/\/opg-rakovac.hr\/en\/chemical-analysis-of-olive-oil-bilini\/\">chemical analysis<\/a> of Bilini extra virgin olive oil (harvest 2025)<\/strong> revealed excellent results.<\/p>\n<p data-start=\"2358\" data-end=\"2393\">The most important parameters were:<\/p>\n<ul data-start=\"2395\" data-end=\"2472\">\n<li data-section-id=\"cg74jd\" data-start=\"2395\" data-end=\"2419\">free fatty acids: 0.12<\/li>\n<li data-section-id=\"14b9o8j\" data-start=\"2420\" data-end=\"2442\">peroxide value: 4.08<\/li>\n<li data-section-id=\"18mxqbo\" data-start=\"2443\" data-end=\"2472\">total phenols: 332.31 mg\/kg<\/li>\n<\/ul>\n<p data-start=\"2474\" data-end=\"2598\">For comparison, the legal limit for free fatty acids in extra virgin olive oil is 0.8, while the peroxide value limit is 20.<\/p>\n<p data-start=\"2600\" data-end=\"2711\">The values achieved by Bilini olive oil are significantly better than the maximum permitted limits, indicating:<\/p>\n<ul data-start=\"2713\" data-end=\"2816\">\n<li data-section-id=\"xvkjy\" data-start=\"2713\" data-end=\"2747\"><strong>healthy and high-quality olives,<\/strong><\/li>\n<li data-section-id=\"1yrq0px\" data-start=\"2748\" data-end=\"2769\"><strong>careful processing,<\/strong><\/li>\n<li data-section-id=\"8gk49j\" data-start=\"2770\" data-end=\"2787\"><strong>proper storage,<\/strong><\/li>\n<li data-section-id=\"1h5as0n\" data-start=\"2788\" data-end=\"2816\"><strong>exceptional oil freshness.<\/strong><\/li>\n<\/ul>\n<p data-start=\"2818\" data-end=\"2985\">We are especially proud of the <strong>total phenol result of 332.31 mg\/kg<\/strong>, since polyphenols play an important role in preserving both the quality and character of olive oil.<\/p>\n<p data-start=\"2987\" data-end=\"3036\">You can view the <strong>complete chemical analysis here<\/strong>:<\/p>\n<figure id=\"attachment_20998\" aria-describedby=\"caption-attachment-20998\" style=\"width: 770px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3.webp\" class=\"fancybox\"><img decoding=\"async\" class=\"wp-image-20998 size-full\" title=\"Chemical analysis of Bilini extra virgin olive oil (harvest 2025)\" src=\"https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3.webp\" alt=\"chemical analysis of extra virgin olive oil\" width=\"770\" height=\"383\" srcset=\"https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3.webp 770w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3-300x149.webp 300w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3-768x382.webp 768w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3-230x114.webp 230w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3-324x161.webp 324w, https:\/\/opg-rakovac.hr\/wp-content\/uploads\/2026\/05\/kemijska-analiza-3-416x207.webp 416w\" sizes=\"(max-width: 770px) 100vw, 770px\" \/><\/a><figcaption id=\"caption-attachment-20998\" class=\"wp-caption-text\">Chemical analysis of Bilini extra virgin olive oil (harvest 2025)<\/figcaption><\/figure>\n<h2 class=\"section-header\" data-section-id=\"tuhl8q\" data-start=\"3106\" data-end=\"3139\">What Do Free Fatty Acids Mean?<\/h2>\n<p data-start=\"3141\" data-end=\"3211\">Free fatty acids are one of the basic indicators of olive oil quality.<\/p>\n<p data-start=\"3213\" data-end=\"3240\">Their value increases when:<\/p>\n<ul data-start=\"3242\" data-end=\"3356\">\n<li data-section-id=\"csu6j8\" data-start=\"3242\" data-end=\"3276\">olives are damaged or unhealthy,<\/li>\n<li data-section-id=\"1ev2wim\" data-start=\"3277\" data-end=\"3320\">olives remain too long before processing,<\/li>\n<li data-section-id=\"hfg1yx\" data-start=\"3321\" data-end=\"3356\">fermentation or oxidation occurs.<\/li>\n<\/ul>\n<p data-start=\"3358\" data-end=\"3443\">For premium extra virgin olive oil, the goal is to achieve the lowest possible value.<\/p>\n<p data-start=\"3445\" data-end=\"3517\">The result of 0.12 shows that the olives used for Bilini olive oil were:<\/p>\n<ul data-start=\"3519\" data-end=\"3600\">\n<li data-section-id=\"i0ym\" data-start=\"3519\" data-end=\"3539\">processed quickly,<\/li>\n<li data-section-id=\"196gd8g\" data-start=\"3540\" data-end=\"3559\">stored carefully,<\/li>\n<li data-section-id=\"6ghk9h\" data-start=\"3560\" data-end=\"3600\">and handled with minimal fruit damage.<\/li>\n<\/ul>\n<div class=\"cta-link animate animate--sm\">\n\t<div class=\"btn-wrapper text-center\">\n\t\t<a href=\"https:\/\/opg-rakovac.hr\/en\/shop\/\" class=\"btn btn-primary\">\n\t\t\tORDER EXTRA VIRGIN OLIVE OIL BILINI!\t\t<\/a>\n\t<\/div>\n<\/div>\n<h2 class=\"section-header\" data-section-id=\"1d04rly\" data-start=\"3602\" data-end=\"3643\">Why Is a Low Peroxide Value Important?<\/h2>\n<p data-start=\"3645\" data-end=\"3709\">The peroxide value indicates the initial stage of oil oxidation.<\/p>\n<p data-start=\"3711\" data-end=\"3818\">In other words, it shows how fresh the olive oil is and how much it has been exposed to spoilage processes.<\/p>\n<p data-start=\"3820\" data-end=\"3840\">A lower value means:<\/p>\n<ul data-start=\"3842\" data-end=\"3926\">\n<li data-section-id=\"1rdlhvu\" data-start=\"3842\" data-end=\"3862\">fresher olive oil,<\/li>\n<li data-section-id=\"1a3ijlw\" data-start=\"3863\" data-end=\"3878\">better aroma,<\/li>\n<li data-section-id=\"1wzj9v\" data-start=\"3879\" data-end=\"3899\">greater stability,<\/li>\n<li data-section-id=\"11zgm5m\" data-start=\"3900\" data-end=\"3926\">slower aging of the oil.<\/li>\n<\/ul>\n<p data-start=\"3928\" data-end=\"4049\">A peroxide value of 4.08 is an excellent result and confirms that Bilini olive oil has been exceptionally well preserved.<\/p>\n<h2 class=\"section-header\" data-section-id=\"1y4gv73\" data-start=\"4051\" data-end=\"4089\">Polyphenols in Olive Oil and Health<\/h2>\n<p data-start=\"4091\" data-end=\"4266\">Although olive oil is not a medicine, numerous <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2011.2033\" target=\"_blank\" rel=\"noopener\">scientific studies<\/a> have examined the potential <strong>connection between polyphenols in olive oil and <a href=\"https:\/\/opg-rakovac.hr\/en\/blog-en\/healthy-food\/benefits-of-evoo\/\">positive effects on human health<\/a><\/strong>.<\/p>\n<p data-start=\"4268\" data-end=\"4306\">Polyphenols are often associated with:<\/p>\n<ul data-start=\"4308\" data-end=\"4438\">\n<li data-section-id=\"1l7lvp6\" data-start=\"4308\" data-end=\"4331\">antioxidant activity,<\/li>\n<li data-section-id=\"b35kh4\" data-start=\"4332\" data-end=\"4376\">protection of cells from oxidative stress,<\/li>\n<li data-section-id=\"pgyxzk\" data-start=\"4377\" data-end=\"4402\">the Mediterranean diet,<\/li>\n<li data-section-id=\"1vrypdx\" data-start=\"4403\" data-end=\"4438\">balanced and healthier nutrition.<\/li>\n<\/ul>\n<p data-start=\"4440\" data-end=\"4581\">This is one of the main reasons why high-quality extra virgin olive oil holds such an important place in Mediterranean cuisine and lifestyle.<\/p>\n<p data-start=\"4583\" data-end=\"4666\">You can learn more about what extra virgin olive oil actually means in our article:<\/p>\n<p data-start=\"4583\" data-end=\"4666\">\ud83d\udc49 <a href=\"https:\/\/opg-rakovac.hr\/en\/blog-en\/healthy-food\/what-is-extra-virgin-olive-oil\/\">https:\/\/opg-rakovac.hr\/en\/blog-en\/healthy-food\/what-is-extra-virgin-olive-oil\/<\/a><\/p>\n<h2 class=\"section-header\" data-section-id=\"11ovf14\" data-start=\"4964\" data-end=\"5022\">How to Properly Use High-Quality Extra Virgin Olive Oil<\/h2>\n<p data-start=\"5024\" data-end=\"5121\">To preserve its aroma and beneficial compounds, high-quality extra virgin olive oil is best used:<\/p>\n<ul data-start=\"5123\" data-end=\"5224\">\n<li data-section-id=\"1ez7h8u\" data-start=\"5123\" data-end=\"5131\">fresh,<\/li>\n<li data-section-id=\"1hlkhlq\" data-start=\"5132\" data-end=\"5154\">without overheating,<\/li>\n<li data-section-id=\"1712lny\" data-start=\"5155\" data-end=\"5169\">with salads,<\/li>\n<li data-section-id=\"16fhq0g\" data-start=\"5170\" data-end=\"5177\">fish,<\/li>\n<li data-section-id=\"178bzrs\" data-start=\"5178\" data-end=\"5191\">vegetables,<\/li>\n<li data-section-id=\"1ippctv\" data-start=\"5192\" data-end=\"5200\">pasta,<\/li>\n<li data-section-id=\"eghowr\" data-start=\"5201\" data-end=\"5224\">or simply with bread.<\/li>\n<\/ul>\n<p data-start=\"5226\" data-end=\"5392\">Of course, it can also be used for <a href=\"https:\/\/opg-rakovac.hr\/en\/category\/blog-en\/healthy-food\/\">cooking<\/a>, but for the full experience of its aromas and character, it is recommended to consume it in cold or lightly warmed dishes.<\/p>\n<h2 class=\"section-header\" data-section-id=\"8dtpi\" data-start=\"5394\" data-end=\"5407\">Conclusion<\/h2>\n<p data-start=\"5409\" data-end=\"5602\">A <strong>slight bitterness and throat tingling sensation<\/strong> are not flaws in high-quality extra virgin olive oil \u2013 quite the opposite. They <strong>are often signs of fresh olive oil rich in natural polyphenols<\/strong>.<\/p>\n<p data-start=\"5604\" data-end=\"5655\">The chemical analysis of Bilini olive oil revealed:<\/p>\n<ul data-start=\"5657\" data-end=\"5744\">\n<li data-section-id=\"da81a6\" data-start=\"5657\" data-end=\"5685\">very low free fatty acids,<\/li>\n<li data-section-id=\"1fyoshu\" data-start=\"5686\" data-end=\"5709\">a low peroxide value,<\/li>\n<li data-section-id=\"56waft\" data-start=\"5710\" data-end=\"5744\">and a high total phenol content.<\/li>\n<\/ul>\n<p data-start=\"5746\" data-end=\"5891\">These results confirm the quality of olive oil produced through careful olive cultivation, timely harvesting, and rapid processing of the olives.<\/p>\n<p data-start=\"5893\" data-end=\"6146\" data-is-last-node=\"\" data-is-only-node=\"\">So if you feel a slight peppery sensation in your throat while tasting olive oil, you may have just experienced what olive oil enthusiasts value most \u2013 <strong>fresh, high-quality extra virgin olive oil<\/strong> rich in polyphenols.<\/p>\n<p data-start=\"5709\" data-end=\"5909\" data-is-last-node=\"\" data-is-only-node=\"\"><div class=\"cta-link animate animate--sm\">\n\t<div class=\"btn-wrapper text-center\">\n\t\t<a href=\"https:\/\/opg-rakovac.hr\/en\/shop\/\" class=\"btn btn-primary\">\n\t\t\tORDER EXTRA VIRGIN OLIVE OIL BILINI!\t\t<\/a>\n\t<\/div>\n<\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many people who taste high-quality extra virgin olive oil for the first time are surprised by the slight tingling sensation in the throat or a mild bitterness. Some even assume that something is wrong with the oil. In reality, the opposite is true \u2013 this sensation is often a sign of fresh, high-quality olive oil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21017,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"h5ap_radio_sources":[],"footnotes":""},"categories":[409],"tags":[1321],"class_list":["post-21018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-food","tag-polyphenols"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Polyphenols in Olive Oil | Family Farm Rakovac<\/title>\n<meta name=\"description\" content=\"Polyphenols in olive oil are responsible for the bitterness, pungency, and quality of extra virgin olive oil. 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