Food protein can eliminate pungency and bitterness of extra virgin olive oil

Researchers have been investigating the potential health-promoting qualities of extra virgin olive oil (EVOO) for decades, including its possible medicinal value for preventing cancer, Alzheimer's, and cardiovascular disease, as part of the well-known Mediterranean diet. However, consumers in the U.S. have been slow to embrace it as a staple in their diet. This reluctance, say scientists, might be in part due to EVOO's bitter taste and pungency, which is caused by the presence of substances known as phenolic compounds, the very ones believed to contribute to EVOO health benefits. In 2005, researchers from the Monell Chemical Senses Center identified one of these compounds as an anti-inflammatory that they named oleocanthal and is mostly responsible for the oil's strong, pungent sensation localized to the throat.