Should extra virgin olive oil be bitter? Olive oil is bitter

Olive oil is a product that was discovered more than 140 centuries ago. At the dawn of civilization, people knew that the olive tree and its products could work miracles. It nourishes perfectly, serves as a component for many beauty recipes, heals and treats. The beauties of ancient Egypt and Greece used oils to make their skin and hair an object of admiration and seduction. They were used by the leading luminaries of science of those millennia, such as Hippocrates and Aristotle. But why is olive oil bitter? Is its taste different from what it was many thousands of years ago?

All the knowledge and popular advertising lead many modern people to think that it is time to change their usual sunflower vegetable oil to an olive product. Then the figure will regain its former slimness, skin elasticity, hair an enviable shine, and the body will improve its health. And it's all true.

The trend towards a healthy lifestyle and proper nutrition is becoming increasingly popular, and this is good news. And so you decide to change your diet and go to the store for the treasured expensive bottle. When you come home and try a spoonful of the product for the first time, you experience shock, panic and one single question, is olive oil bitter?! Moreover, the bitterness is strongly felt, and you are sure that you received an expired and substandard product. What to do? Rush to the store and scold the seller, pour it out and forget about trying proper nutrition? There is no need to rush until you have read the information below.

Types of Olive Oil

In order to understand the issue, you need to know what types there are, and there are three main ones.

Virgin olive and Extra virgin olive oil

This olive oil is the most best product, since it is completely natural. All useful substances are preserved in it as much as possible, and they are absorbed by our body almost 100%. That is, all the beneficial substances when daily use of food will be replenished daily norm and heal the body, improve external condition and increase the body's defenses.

The products are pressed using temperature, but it does not exceed 27 degrees mechanically. Virgin olive is not processed, purified, or added to it with any components, dyes, or additives. This is a treasure trove of benefits. But Virgin olive has its own varieties.

Extra virgin olive oil is the best product you can find for health among vegetable oils. The oil is obtained after the first cold pressing from the best olives. The fruits have no defects, they are not spoiled, not frostbitten, and are not carrion. This is like an elixir that is used for healing and for food in fresh. The product yield after spinning is minimal;
Virgin olive oil – obtained after cold pressing of the fruit. It is also useful, but it contains fewer components necessary for our body. The price of such oil will be lower. The acidity is higher - 2 grams per 100 grams of product. Such oil can be found more often on the market, since the first category is rare, high-quality and expensive;
Ordinary virgin olive oil – the acidity of this product is even higher and amounts to 3 grams per 100 grams. This oil was obtained using biological reagents.

Note! Why is Extra virgin olive oil used for treatment? The point is that this is the most natural product and it has low acidity, which is 0.8%. A healing oils should have this indicator up to 1%. They are for frying and other heat treatment products are not suitable.

The best oil is prepared under strict quality control. All indicators must comply with norms and standards and have certificates of conformity. It is very difficult to find real Extra virgin olive oil with low acidity. This product is obtained only by pressing the best fruits, but little is obtained finished oil. It is labeled Extra virgin.

But the olives still have a lot to give, and so they are filled with water and pressed again. Such oils are also useful, but all indicators will be more suitable for cooking than for use in treatment and cosmetology.

Refined olive oil

It's more traditional version. And all because we are used to using refined products. This category is exactly what you are. That is, it went through a series of treatments, after which it was eliminated bad smell, bitterness and for frying, heat processing of products - this is the best option.

It is also worth noting that this category does not emit carcinogens, therefore it is useful to use it. The oil costs much less than the categories that were described earlier. This option is not suitable for treatment, since there are fewer useful components in the product after undergoing a series of treatments. Refined oil is obtained after the second pressing of the fruit.

Important! When you go to the store, be sure to pay attention to the labeling and cost of the product, as well as acidity levels. You should not buy the cheapest product, since it contains a minimum of natural Extra virgin olive oil, and you should not expect any other additives or benefits from the product.

Pomace olive oil

This is the third category, which has a quality lower than the previous two, and is obtained from the pulp after pressing, from which it is pressed last drops oils There are few of them and refined oil and other additives are added to the product. But again, there are two types of this product:

Olive-pomace oil is just a mixture of oil cake and refined oil. But you can buy it for cooking food; the oil does not create bitterness or burning during heat treatment;
Refined olive-pomace oil is a product made only from oil cake, and it is not worth buying for food, since its quality is the lowest and there will be no benefit.

So, you now know what types there are, but the main question, why olive oil is bitter, remains unanswered. This is the next part.

Note! Manufacturers put different markings. If you see the word Bio, then check the composition for acidity and you can safely buy this product, since these are the most best oils, which are prepared under strict control.

Bitter Olive Oil: Should You Worry?

You bought or had olive oil brought to you from sunny Italy, but it is unpleasant, so bitter that it even makes your throat sore. Did they give you a fake? Not at all. Yes, no matter how strange it may sound, olive oil is bitter and that’s normal.

Moreover, if the product has a specific bitterness, then you should be happy because you are holding real cold-pressed olive oil in your hands. Look at the packaging and ingredients of the product. If the acidity is up to 1% and there are markings that we described to you above, then this product is healing. No need to fry on it. This is for salads, dressings, and fresh consumption.

If you have already started cooking, then expect unpleasant bitterness in ready dish also not worth it. The food will be delicious, but many of the beneficial properties will be lost. Therefore, for frying and stewing, take refined oil, and then you will not worry about the bitter aftertaste.

Note! If you ever taste olives, not from a jar in a marinade, but fresh from the tree, you will find that they have a bitter, tart taste. Of course, oil that has only been cold pressed will retain this bitterness, and you should understand that this is normal and good.

But it is best to use a product with bitterness right away. That is, you should not store the bottle for special occasions, or as a gift for a special occasion. better times. The oil will only be beneficial for the first time after opening the bottle. At this moment, it can really work wonders and heal your body, making it attractive in appearance.

Now you know that real olive oil is bitter, but you can safely use the product and start eating right.

Olive oil has been known to mankind since antiquity. It is extracted by pressing the fruits of the European olive. Among connoisseurs, this oil is called “liquid gold” for its abundance useful substances, vitamins, antioxidants and healthy fats. Olive oil is actively used in cosmetology. But the main area of its use is cooking. Oil is added to salads and used as a base for sauces. If you buy a bottle of olive oil in a store, you may be disappointed when you taste it and feel that the olive oil is bitter.

The answer to the questions whether such a product can be consumed, whether olive oil should taste bitter, whether this is normal or not, and why this sometimes happens depends on a number of reasons: the variety and method of pressing, the time of harvest and the area in which it was collected. Many types of products offered have a natural bitter and pungent aftertaste.

High-quality olive oil costs a lot of money. When buying it, you really want to get it quality product. When purchasing a product of the same brand or the same type, you will notice that the oil has a different flavor in different batches. The first thought that arises is why olive oil is bitter - one of the bottles purchased is counterfeit. But real olive oil is easy to distinguish from fakes.

It's easy to check. You need to put a small amount in the refrigerator and let it cool for several hours. Through time natural oil will thicken. Light flakes will appear in it. These are frozen particles of wax (simple fats) that covered the olive shell with a thin protective layer.

These flakes should not be confused with saturated fatty acids, the presence of which in olive oil is minimized. They freeze when room temperature, which can be seen in the example of margarine, and are unhealthy for the body. Wax has no benefit or harm and is safe for health.

There are no general criteria or standards that define the taste of olive oil and determine whether olive oil should be bitter. It is bitter and may simply taste like fresh green olives or resemble green apples, almonds, herbs and so on.

Olive oil can be of different shades: darker or lighter

Almost all types of olive oil have a bitterness, which can be pronounced or slightly noticeable on the tongue. There are several reasons why oil differs in degree of bitterness and astringency in different batches.

One of the factors is the country of production:

Spain (leader in production);
Italy;
Greece;
Tunisia;
Türkiye.

The list is not exhaustive. Each of these countries has its own climate and soil composition, which leads to a variety of tastes. Oil pressed within the same country, but from trees grown in different provinces, will also differ. Even oil pressed from trees located at different ends of the same olive grove can have a different taste and influence whether the olive oil tastes bitter.

The second reason is the type of tree. There are huge amount. Various types oil trees, for example:

Minerva;
picual;
Kalamata;
ojiblanca;
leccino, and many others.

The type of tree also provides a variety of flavors to the olive oil.

Taste, astringency and degree of bitterness depend on the time at which the crop is harvested. Harvest time:

At the beginning of September the collection begins green olives, in which there is little oil. After squeezing such berries, there is a feeling of bitterness, astringency and a slight burning sensation on the palate. The color of this product is bright green. This oil is the most valued.
In October - November, the collection of raw materials continues. The berries become more ripe. The color of the oil becomes more yellow, and the bitterness becomes lighter.
Berry picking continues in December and January. These are already ripe olives. They are rich in fat and from them a yellow oil is pressed, which has mild taste. Overripe olives lying on the ground produce the darkest oil, which has a sweetish taste.

The third reason is the way the oil is produced. The berries are picked by hand. The trees are not fertilized or treated with chemicals. The seeds are removed from the fruit, and olive juice is extracted from the pulp by cold pressing. It is settled and separated from the water, collecting oil from the surface. The result is a truly natural product with minimal processing. Each manufacturer has its own secrets and technologies, which directly affects the taste.

What should a cold-pressed product taste like?

Olive oil is valuable source unsaturated fats. It contains oleic and linoleic acid, phytosterols, vitamins K and E, chromium, squalene and many other compounds. It has antioxidant properties and is very valuable for the body.

What the taste of extra virgin oil should be and why it tastes bitter is explained as follows. During the production process, olives undergo almost no processing - only washing, settling, separation from water and filtration. Therefore, this oil preserves the taste of olives as much as possible. The berries themselves, and especially the seeds, are bitter and tart. This answers the question of whether olive oil should taste bitter or not. Organoleptic evaluation or examination is carried out by professionals.

The technique for tasting olive oil is simple:

It is poured into a glass and heated in the palm of your hand.
Cover the container with oil with the other palm. After a while, the oil reaches body temperature.
Opening the glass, you need to inhale the aroma. This way the whole bouquet of smells will open. First of all, the oil should smell like olives.
Then a sip of oil is taken into the mouth and held in the mouth. Through time taste buds feel the bitterness and astringency of the oil.
Then they swallow the oil. And a burning and tingling sensation should be felt in the larynx.
If the taster experienced all these emotions, and the aftertaste remained pleasant, then this sample of oil is of high quality.

Tasters identify about 70 terms that describe the taste of extra virgin oil. These include shades of apple, aromas of spices, and herbs. And also: hay, lemon, tomatoes, peppers, sorrel, almonds, etc. Based on all that has been said, we can conclude that real olive oil is necessarily bitter. You can safely add it to food and use it for cosmetic procedures. And .

If it's bitter, is it normal?

High-quality olive oil should taste bitter. This means that it:

natural and unrefined, did not undergo filtration or deodorization, was made from high-quality olives and did not lose substances beneficial to the body during processing ();
fresh and first pressed;
concentrated (not diluted).

You can draw an analogy by comparing “fresh” with juice. “Fresh” will be more tart and bitter compared to juice due to the naturalness of the ingredients and its richness.

What to do, is it possible to eat?

As stated above, it is normal for olive oil to taste bitter. It can be used and is extremely useful. Like to good wine, you need to get used to it and love it.

The richness and astringency of the taste will decrease slightly a couple of weeks after opening the bottle.

If it doesn’t work out, let’s consider what you can do if the olive oil is bitter, so as not to “spoil” the dishes with a bitter aftertaste

You can use a mixture of two oils - bitter olive and another type of oil (rapeseed, cottonseed, corn, etc.). This will help “dilute” the bitterness;
mix with finely chopped garlic, add a couple of sprigs aromatic herbs. For example, basil and rosemary. Let it brew, then use it in snacks, sauces and salads. Or you can, like the Italians, dip bread in this mixture;
use for cosmetic purposes.

Ciabatta goes great with olive oil.

Can it be consumed if it is rancid?

It also happens that over time, olive oil changes its taste for the worse, it becomes bitter and loses its pleasant aroma (rancid). This oil has gone bad.

You need to figure out why olive oil is bitter and whether it can be consumed. To distinguish rancid oil from natural bitterness, you should take a small sip. Hold it in your mouth. Then listen to your taste sensations. If the initial bitterness does not reveal the tart taste of olives and a light note of spices, but mustiness is felt, the product is spoiled. An unpleasant aftertaste remains in the mouth.

The reason why olive oil tastes bitter could be the expired expiration date, which, in accordance with the requirements of GOST and international standards, is indicated on the packaging.

When purchasing, you should also pay attention to the bottling date. If it exceeds 6 months, the oil may be stagnant.

Another reason may be a violation of storage conditions. To avoid spoiling the product, you should adhere to the following rules:

Keep away from sunlight. The best option The container for today is a dark glass bottle. It does not let in the sun's rays, which destroy useful components oils;
It is necessary to close the lid tightly to prevent oxygen from entering the container and interfere with the oxidation process;
Store at temperatures below 30 degrees Celsius. Housewives often make the mistake of placing a bottle near the stove or microwave oven. This causes the oil to heat up and spoils its quality.

Useful video

Production of extra virgin olive oil:

Conclusion

If olive oil is bitter, this is natural.
A high-quality product has a bitter aftertaste. It indicates freshness and concentration of nutrients.
To distinguish it from spoiled olive oil, you should listen to the aftertaste.

For a long time, humanity has been using olive oil in cooking, medicine and cosmetology. His beneficial properties discovered by the ancient Greeks. Olive oil is called “liquid gold”. What is its use? How to choose and what types of olive oils exist?

What are the benefits of olive oil?

Olive oil has many beneficial properties. It has a preventive effect against cardiovascular and cancer diseases:

fights “bad” cholesterol in the blood;
protects against atherosclerosis;
normalizes blood pressure;
is a natural immunostimulant;
reduces the risk of cancer cells forming in the body.

It also has a good effect on the functioning of the stomach, intestines, and biliary system:

improves the functioning of the intestines, stomach, liver;
heals ulcers in the stomach and duodenum;
helps with hemorrhoids;
copes with constipation;
has a choleretic effect.

Olive oil is used in cosmetology:

has a rejuvenating effect, as it contains vitamin E;
it is included in masks and other care products for the face, body and hair;
has a healing effect on wounds, cuts and ulcers.

Types of olive oil and their uses

The physical and chemical composition depends on the method of pressing the raw materials. finished product, the content in it useful elements. In accordance with this indicator, in European legislation, olive oil is divided into categories:

natural olive oil (Extra Virgen and Virgen, Spanish);
olive oil (Aceite de Oliva, Spanish);
extra virgin olive oil (Romase or Aceite de orujo de oliva, Spanish).

Extra Virgin (unrefined, first cold pressed)

Extra Virgin is the most valuable and expensive type of oil. This is practically freshly squeezed olive juice, bottled. Process- from the place of cultivation and collection to sorting and pressing - regulated and controlled.

In producing countries, the quality of olive oil is checked by a commission consisting of specialist tasters. This procedure is legally established and mandatory. Each of the ten commission members must assign the sample the title Extra Virgin. Only in this case do the producers have the right to sell the oil under this name. If at least one member of the commission “rejects” the product, the manufacturer is fined and the oil is sent for revision.

This type of oil contains greatest number useful substances. Its taste is rich, but with a bitterness. The more bitter the oil is, the fresher it is. It is recommended to use it without heat treatment:

For dressing salads and cold dishes.
IN dietary nutrition. For people prone to cardiovascular diseases, olive oil is an indispensable assistant in the fight against “bad” cholesterol. Used in diets for diseases gastrointestinal tract and biliary system.
For feeding a child. Infants from the age of six months are introduced to complementary foods with Extra Virgin olive oil. The first dose is 2 drops, and by one year it is increased to a teaspoon. The fatty acids of this olive oil combine almost like breast milk. Helps children with constipation well.

Virgin (unrefined, cold pressed)

This oil is also a natural product, but the quality of the olives from which it is made is lower. Low quality standards are applied to it. The taste of Virgin oil is not as refined as that of extra-natural oil. Cosmetologists advise adding it to masks for the face, hair and nails. When using Virgin oil in cooking, it is not recommended to heat it to preserve its beneficial properties.

Refined cold pressed

This type of olive oil is obtained by mixing refined extra virgin olive oil with unrefined extra virgin olive oil in a ratio of 85%/15%. It also has excellent properties, but rich taste and there is no smell of olive oil, no characteristic bitterness. Suitable for heat treatment; no carcinogens are formed in it during frying.

Extra virgin olive oil

This oil is obtained from olive pomace remaining after the first pressing. During the manufacturing process, organic solvents are used and affect the raw materials high temperatures. The oil retains a set of vitamins and microelements, but in smaller quantities. It is ideal for deep frying foods.

Product exporting countries

Which country makes the best olive oil? The dispute has been going on for many centuries. In every country there are worthy producers offering healthy and tasty oil.

The lion's share of olive oil is produced in Europe. Spain ranks first in terms of volume, Italy ranks second, and Greece ranks third. Olive oil is also made in Turkey, Tunisia and Syria, Morocco, Portugal, the USA and France. The volume of oil produced by these countries is a small share of the total. Therefore, the main debate is about quality, taste and benefits " liquid gold" is flaring up between Spain, Italy and Greece. Each country “roots” for its product and considers it the best. Are there differences in the tastes and beneficial properties of olive oil from these countries?

Quality product from Spain

In Spain, the process of producing “liquid gold” is well established and automated to perfection. This fact helps the country take first place in terms of product procurement volumes. The taste of olive oil from Spain is closer than others to the natural taste of olives. It is sharp and bitter.

Real olive oil from Italy

There are many olive oil production enterprises located in Italy. There are more than 400 varieties of olives in Italy. Rich bouquets of taste are created from such a variety. Greater competition in the domestic market only stimulates the improvement of the olive oils being created.

What does Italian olive oil taste like? Italians like to flavor their olive oil with herbs and spices, such as garlic, chili pepper or rosemary. This makes the oil taste a little spicy. Olive oil from Italy is distinguished by its mild taste, sweetish and barely perceptible herbal aroma.

What kind of oil is made in Greece

It was in Greece that the production of olive oil began in ancient times. The Greeks are filling their domestic market more, not striving for primacy in exports. Here they honor ancient traditions, pass them on from generation to generation, and are sensitive to the production of oil. This process is the least automated. The taste of the oil is rich and bright, it contains aromas of fruit and honey notes.

Greece has a suitable climate for growing olive trees. Thousands of Greek families, using home-based, conservative methods, extract the largest volume of extra-virgin olive oil (80% of the world's volume).

If we talk about the benefits of olive oil, then for producing countries there is a special law that sets out quality criteria. Therefore, the name Extra Virgin already guarantees that this oil is the best, regardless of which country it is brought from.

How to choose the right olive oil on store shelves

When buying olive oil, you need to clearly understand what it is for? If you plan to season salads and cold dishes with it, use it as complementary foods, for medicinal or dietary purposes, or in cosmetology, then choose oil labeled Virgin or Extra Virgin.

If you want to use oil for frying, choose olive oil labeled Aceite de Oliva. You can also cook in a deep fryer with oil labeled “Romase” or Aceite de orujo de oliva.

Many take advantage of the ignorance of buyers and sell simple refined olive oil at the price of extra-natural oil. Therefore, you need to look not only at the price, but also study the information on the packaging.

About the cost

Extra virgin olive oil has the highest cost, since only the highest quality raw materials are used to obtain it. One kilogram of olives yields only 250 ml of oil. High quality requirements make this product more expensive.
There is also a difference in the cost of extranatural oils. Oils labeled DOP/IGP/PDO or labeled “biological” (BIO) are significantly more expensive than Extra Virgin oil without such labeling.
- BIO labeling guarantees that no chemicals or genetically modified organisms were used in the production of the oil;
- DOP (PDO) - a guarantee that the oil was produced in a specific territory entered in a special register, the entire process from cultivation to packaging is carried out in one place;
- IPG is a marking indicating that the oil was produced in a certain territory included in the agricultural register (one or more stages of production are regulated, which also has a positive effect on the quality of the oil).
The difference in cost depends on the type of spin used in production. Extra virgin olive oil will always cost many times more than second (hot) pressing olive oil.
Unrefined olive oil will always be more expensive than refined olive oil.

How to buy a good product in a store

Regardless of which type of olive oil you choose, consider the following points:

Olive oil is not produced in Russia, so buy the product only in its original packaging. It is not safe to purchase such oil for bottling in our country.
The packaging must be glass (dark glass) or tin.
The type of olive oil and the exporting country must be indicated on the packaging.
The DOP/IGP/PDO markings or the name “biological” (BIO) are a guarantee of the quality of extra-natural olive oil. Such markings are often counterfeited; to avoid making a mistake in your choice, ask the stores for a special certificate of origin.
The acidity of the oil is always stated on the packaging: the figure should be no more than 3.3%, if the oil is extra-natural, then no more than 1%.
Pay attention to the production date and shelf life after opening. Typically, butter in unopened containers can be stored for up to 18 months. From the moment of opening - a month, provided that the bottle is tightly closed and placed in a dark place where the sun's rays do not reach.

If you have the opportunity to try Extra Virgin oil, then its features are as follows.

I use olive oil all the time. Mainly for making salads. I recently bought a bottle of olive oil, the price was higher than usual, I was tempted by it. I decided that it was probably better in quality. I also looked at the expiration date, it’s normal. I came home, opened the bottle and tried it.

I was extremely shocked. It was bitter and very unpleasant in taste, causing a tightening in the throat. What to do? Should I go to the store again to make a claim? I asked my friend a question, and she answered that her son for a long time I’ve been to Italy and probably know what to do.

It turned out to be olive oil. high quality and depends on the type of olives used to produce the oil. Interestingly, and now also recognized, than bitterer taste olive oil, the more polyphenols it contains.

Polyphenols protect cells and bodies chemicals against damage caused by free radicals and possibly neutralize substances that play an important role in the development of cancer. In addition, they preserve the oil longer.

Olive oil should be kept away from heat and light. Cold will not spoil the butter, although it may cause it to partially harden. A sealed bottle can last for a long time, up to 18 months, but use of an open bottle should not be extended for too long.

It is best to purchase olive oil in tinted glass bottles, as a way to protect the contents from light.

My favorite recipe: crush garlic in olive oil and use it as a seasoning on bread. The perfect aperitif!

For quick and delicious pasta, fry finely chopped carrots, peppers and tomatoes in olive oil, with garlic, pepper and salt. Cook the spaghetti and stir in the vegetables, making sure to remove all the oil from the pan. That's enough easy recipe to allow yourself to enjoy it!

Have you ever wondered what to do with a bottle of olive oil that turns out to be bitter? And it's not cheap. I want to express some useful tips, which will help you save in times of difficult economic conditions.

First of all, we need to find out why olive oil is bitter. I am, of course, not talking about the mild bitterness of olive oil, but about the obvious bitterness that prevents us from eating food.

Olive oil must be stored in a dark and cool place. Exposure to heat and light will in turn cause it to go rancid.

Users should always ensure that the bottle is sealed tightly to limit exposure to air. As I already mentioned, Italian olive oil is best stored in the dark. glassware. When purchasing olive oil, I try to avoid oils that come in plastic or clear glass bottles.

Olive oil will also become rancid over time, although if purchased recently, ask the store about their storage system, it is quite possible that the fault lies with them. Write a polite letter to the trading company, maybe they will give you a free fresh bottle of olive oil or two.

Now that we know a little about the cause of bitterness, it's time to address the possibility of using bitter or rancid olive oil.

1. Use olive oil to lubricate the hinges of squeaky doors or cabinets. Do you know that the door creaks just when you try to quietly tiptoe out of your child’s room, or enter the house unnoticed?

Take olive oil and apply it to the loops with a cotton cloth. Store oil with tools or detergents. Don't forget to make a label so you don't mistakenly use it in the kitchen.

2. Use oil when making a candle. If the smell doesn't bother you too much, you can use olive oil for holiday candles, Shabbat candles, or any other purpose. Olive oil is safe and effective means for burns.

3. Use it for diesel engines. Diesel engines can be converted to run on olive oil, among other means. However, do not try this at home without consulting experts in the field.

4. Use it to soften rough skin or lips, saving on all the other supermarket beauty products.

5. Home remedy for ear pain: heat a little olive oil, dip a cotton swab in it and carefully place it in the patient’s ear.

There are many ways to save and now is the time to read the topic. Don't throw away your olive oil that has turned bitter for some reason.

Good olive oil should not taste bitter. Perhaps this is low-grade oil or was stored in unsuitable conditions. Olive oil itself has a somewhat specific taste, I would even say it’s not for everyone. It may seem a little peppery if you taste it from a spoon without vegetables. But there should be no bitterness in salads.

I brought the best olive oils from Tunisia, Greece and Spain.

Why is olive oil bitter?

Recently I came across some GOST with a description of olive and sunflower oil. It was written that olive oil can indeed be bitter. Naturally, if it is unrefined. If refined olive oil is bitter or the bitterness characteristic of rancid oil, then it is better not to eat it. But it will work well for kindling the stove.

Unrefined olive oil may taste bitter.

Reasons why olive oil tastes bitter.

Any resident of a country where such oil is produced will say - this is normal))
Don't worry, you bought normal Extra Virgin oil, which can and should taste bitter. It's not even bitter, but a little sore in the throat. Extra virgin olive oil often tastes bitter. This means only one thing - acquired quality oil, which has still retained its beneficial properties.
The best and healthy oil considered extra virgin cold pressed oil Olive Oil. Naturally, it is not fried, it is not subjected to heat treatment. It is used to season salads and hot dishes, and is used to make various sauces and seasonings. This oil always has a rich taste and aroma, as well as low acidity (no more than 1%), compared to another type of oil, which is not bitter at all, but has higher acidity (1.5% and higher).
If the bottle says Pure Olive Oil, then you can already cook with this oil, and it usually does not taste bitter. Although in many countries where olive oil experts live, this is not eaten.

Over time, the oil loses its beneficial properties, and its acidity increases. But the bitterness disappears.

Why there is a bitter taste in the mouth in the morning - www.site/all_question/wayoflive/zdorove/2013/November/58234/175880

Comments

Agree. I myself am a lover of olive oil and buy Extra Virgin oil because it contains many useful substances. Good olive oil is always bitter, so the author of the question bought quality oil. Other olive oil, not Extra Virgin, will not taste bitter. It was probably the first time that Extra Virgin oil was purchased, so there was a suspicion that it was spoiled. I strongly disagree with the first answer.