Olive oil and taste in the past and today

Before 30 years and over are generally consumed olive oil obtained traditional processing, which were smelly, lit, musty, etc. without bitter or spicy flavor. Today we know that such poor quality oils. With the advent of modern plant for processing olives, changing trend flavors and oils are becoming greener, fresher and more fragrant.

Bitterness is a positive attribute in olive oil, which is derived from phenolic compound oleuropein, which is a natural antioxidant and has anti-inflammatory activity. In addition to being a protective effect for the human body, antioxidants and just kept oil and extend his durability. Spicy flavor is also a positive feature of the olive oil that is derived from antioxidants and phenolic compounds and spicier oils have strong favorable health effects. Each virgin olive oil must be at least a little spicy and a little bit bitter and have a noticeable fruitiness. What are the properties listed pronounced, the oil will be better and will have a longer shelf life.