Bitter olive oils  

The bitterness of olive oil is a fairly controversial topic in the world of olive oil, among producers, tasters and consumers alike.

According to tasters, bitterness is a positive attribute of Extra Virgin Olive Oil, as long as it is balanced with the other positive attributes, such as fruity notes and pungency.

Opinions among consumers are mixed. Some people love bitter Extra Virgin Olive Oils, while others do not appreciate them at all.

Most olive varieties produce oils that are bitter to a greater or lesser extent.

Why is olive oil bitter?

The compounds responsible for giving olive oil its bitter taste are natural compounds called polyphenols. Among them, oleuropein stands out as one of the most abundant polyphenols in olives and is one of the compounds responsible for the bitter taste.

Therefore, the higher the concentration of oleuropein, the more bitter the oil will tend to be.

At the same time, oleuropein is a powerful antioxidant, which contributes to the stability of olive oil at high temperatures and over time. Likewise, bitter oils, which have a higher concentration of polyphenols, are generally considered to have greater health benefits (see health benefits of olive oil).

Which olive oils are more bitter?

Since the bitterness of Extra Virgin Olive Oil is influenced by its concentration of oleuropein, oils with higher levels of this compound tend to be more bitter.

The amount of oleuropein in olive oil depends on several factors:

1. Variety. Some olive varieties naturally contain higher levels of oleuropein than others.
2. Harvest time.  When the olive goes through veraison (the stage when the olive changes colour from green to purple), the concentration of oleuropein reaches its peak. Therefore, early harvest oils will generally contain higher levels of oleuropein.
3. Oil storage. Since polyphenols act as antioxidants, they are gradually consumed as they come into contact with oxygen. As a result, a fresh oil will tend to be more bitter than the same oil after several months of storage.

Which olive oil varieties are more bitter?

Among Spanish olive varieties, those known for producing oils with greater bitterness due to their high concentration of polyphenols and antioxidants include Picual, Cornicabra and Manzanilla Sevillana.

Picual: A variety originating in Jaén, where it is widely cultivated, as well as in other provinces such as Granada, Córdoba and Ciudad Real.

Cornicabra: A variety originating in Toledo, where it is widely cultivated, as well as in areas of Ciudad Real, Cáceres, Madrid and Badajoz.

Manzanilla Sevillana: A variety originating in Seville. It is mainly used as a table olive, although it is also used for oil production.

Which Las Valdesas oils are more bitter?

At Las Valdesas, we produce Picual and Manzanilla olive oils. They are available in our online store.

If you want to experience their full intensity, we recommend trying them when they are freshly produced. You can leave us your email further down the page under "Notice about new crop oils".