Blending extra virgin olive oil can result in an unpleasantly bitter flavor due to the release of polyphenols, antioxidants that, while healthful, taste astringent. When you blend olive oil, its microscopic droplets disperse these compounds, increasing bitterness. A simple solution is to use regular olive oil, which goes through a refining process that reduces most of the polyphenols. This change, however, may sacrifice some of the fresh flavor we expect from olive oil.
The bitter taste in blended olive oil can stem from antioxidants known as polyphenols, which disperse when the oil is emulsified.
Using regular olive oil instead of extra-virgin can prevent bitterness, as the refining process removes most of the bitter polyphenols.
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