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Note: This article was AI-translated from Arabic and is currently under manual review. The author is not responsible for any translation errors. Please refer to the original Arabic text for the most accurate and authoritative information.
Professor of Oils and Fats at the National Research Centre; Vice-President of the Egyptian Food Safety Association; WHO National Consultant for the iTFA programme.
“Don't give in to the first impression! The pungent, bitter or artisanal taste (or what is known as “bad throat”) resulting from eating extra virgin olive oil is certainly not a defect. In fact, it represents a distinctive health fingerprint that confirms the oil's richness in powerful polyphenol compounds. These precious compounds act as a protective shield for the body, effectively contributing to:
✓ Combating chronic diseases
✓ Delaying the signs of aging
✓ Promote cellular health
✓ Supporting vital functions
This balanced bitterness - appreciated by gourmets and experts - is in fact the language of nature to tell us about the treasure of health hidden in every drop of this liquid gold.”
Note: We confirm that the bitterness that is meant here is the one that is within the normal range recognized by oil experts.