The oil is carefully processed from the get-go to preserve the olives’ polyphenols, antioxidant plant compounds that give EVOO its flavor and protect health by helping to prevent cell damage that can lead to heart disease and other conditions.
Extra virgin olive oil should be fresh, and not taste stale (a sign of oxidation), musty (moldy), or fermented (fusty), which results from substandard olive storage. A quality olive oil has a fruity flavor, but that can range from herbal, grassy, or vegetal to flavors of ripe fruit, like apples, bananas, or peaches. It should have at least some bitterness and pungency—these flavors come from the oil’s polyphenols.
Dining and Cooking