Mediterranean Polyphenol & EVOO Defense Quiz

A distinct peppery, pungent tickle at the back of the throat (pure oleocanthal!). Fresh, grassy, artichoke-like herbaceous aroma with pleasant bitterness. Bland, neutral, greasy oiliness with zero throat peppery tickle. Rancid, greasy, stale crayon taste (oxidized supermarket oil).

3 to 4 tablespoons daily drizzled raw over meals (PREDIMED standard). 2 tablespoons daily (EU Health Claim 432/2012 therapeutic threshold). About 1 tablespoon or less occasionally on salads. Rarely use olive oil; rely on seed oils or butter.

In dark glass or tin, away from stove heat and direct sunlight, consumed within 60 days. In a pantry cupboard at cool room temperature. In a clear glass bottle sitting right next to the hot stovetop. Never paid attention to light, heat, or bottle tint.

No; I drizzle medicinal early-harvest EVOO raw after cooking to protect bioactives. Use standard EVOO for gentle sautéing and save reserve oil for raw finishing. Use expensive high-phenolic oil for deep frying. Did not know heat damages delicate secoiridoid polyphenols.