In olive oil the particular hints of bitter and spiciness are considered signs of high quality. These distinctive tasting characteristics are attributed to polyphenols, powerful antioxidant compounds present in olives and transferred to the oil during the pressing process. Bitterness comes in particular from oleuropein and is often indicative of a higher polyphenol content. The spiciness of olive oil, however, is commonly attributed to compounds such as oleocanthal.

The Amount of spiciness depends on the variety of olives, the time of harvest and the production process. Choosing an olive oil with a flavor profile rich in these characteristics not only adds a touch of complexity and liveliness to the overall flavor of the extra virgin olive oil, but represents an excellent choice on a nutritional level.