The answer to why is your olive oil bitter and pungent lies in its richness in bioactive phenolic compounds. MILESTONE® olive oils are harvested early and processed to retain high concentrations of oleocanthal and oleacein — phenols responsible for the throat-sting (pungency) and bitter taste. These molecules signal powerful anti-inflammatory and antioxidant activity ¹.

• Oleocanthal: Causes a peppery cough — it mimics ibuprofen by inhibiting COX enzymes
• Oleacein: Delivers bitter grip — linked to vascular antioxidant and anti-hypertensive effects
• Taste = potency: These flavors signal the presence of medicinally active polyphenols

So when someone asks why is your olive oil bitter and pungent, the answer is: that’s the sign it’s working.

• High bitterness = high polyphenol count: Oils with >500 mg/kg phenols will always taste intense
• Cold-extracted and unfiltered: Our oils retain their native flavor compounds and oxidative defenses
• See our high-phenolic olive oils for the purest expression of this natural medicinal flavor

The taste might surprise you — but it’s proof of clinical-grade potency ².

This bitter and pungent olive oil reflects a therapeutic profile — not a flaw — with phenols that speak your biology’s language.

Tip: Swirl a small spoonful in your mouth. That bite in your throat? That’s oleocanthal in action.