Learn About the Burn!
The "burning" or "stinging" sensation in the back of your throat after tasting extra virgin olive oil is a definitive marker of high-quality, extra-virgin olive oil (EVOO).
This sensation is known in the industry as "pungency."
Why it "Burns"
The burn is caused by a specific natural antioxidant phenolic compound called oleocanthal that is found in extra virgin olive oil.
- The Receptor: Your throat contains a specialized sensory receptor called TRPA1. While this receptor is absent from the mouth and tongue, it is abundant in the upper throat and nasal cavity.
- The Reaction: When you swallow high-quality oil, oleocanthal specifically activates these TRPA1 receptors, triggering the stinging sensation or even a slight cough. Tasters often use a "one-cough" or "two-cough" rating to describe the oil's strength—the more you cough, the higher its health-promoting properties!
- The Ibuprofen Link: Interestingly, oleocanthal and ibuprofen trigger the exact same receptor, which is why they both cause a similar throat-catch sensation.
Antioxidant Properties:
Learn to Love the Burn!
In olive oil, oleocanthal works alongside other well-known antioxidants like hydroxytyrosol and oleuropein.
While hydroxytyrosol is often cited as the most potent antioxidant in the oil for cardiovascular health, oleocanthal is the primary compound responsible for the peppery "stinging" sensation that indicates high bioactivity and freshness.
What Oleocanthal Does for Your Body
Oleocanthal contributes to the body's defense against oxidative stress through several mechanisms:
