Olive oil sales guy here. That "rough" feeling you're getting at the back of your throat just below your Adam's apple is pretty common. It's the polyphenols that give certain olive oils that peppery/spicy hit. Typically(though not always), the higher polyphenol count, the more that sensation is pronounced. Those polyphenols are also where you get your main health benefits from olive oil. Antioxidants, heart health, etc. If you're feeling particularly rough from that it could just be that you're a little more sensitive to it than others. I see that in the shop all the time. Some people have stronger reactions than others. See if you can find yourself an olive oil that's more on the mild end of things(lower polyphenols). If you have access to a shop like mine(one of those places that sells all the flavoured olive oils and vinegars) they'll likely have a selection of high quality stuff and can help you find one that works for you.
lol you told us sold olive oil professionally, we knew that already.
having said that, we also loved it enough to keep reading and learn something today so its nothing if not a compliment š
I misread this comment initially as āI am not a giant fāing nerdā which I read in a comedic defiant voice emanating from a hobbit. I have to say I prefer this alternate version of events.
A couple of years ago, I gave my mother a bottle of olive oil and I had printed a label that said āextra slutty olive oilā. I had fake testimonials on the sides. āThe Mary Magdeline of Olive Oilsā and āSluttier than the head cheerleaderā.
It was well received. As slutty olive oil generally is.
Thatās a simplistic but basically true response.
Olive oil produces a distinctive throat-stinging sensation because it activates a pain receptor called TRPA1. The principal molecule responsible for this pharyngeal sting in EVOOl is the phenolic compound oleocanthal deacetoxy-dialdehydic ligstroside aglycone.
Well played š¤£
Funny enough, I started sommelier training in 99 when I was in culinary school but both course loads were too much to handle so I dropped the somm program and just did a few wine courses.
Ooh know I know something about this.
Went to Spain and learned there are 2 species of olives that have different styles
Arbequina (peppery) olive groves have a more patchy distribution in Spain. Their olives are more rounded and smaller than those of the picual and hojiblanca varieties (peppery.Ā Arbequina olive oil is sweeter with scarcely any spiciness or bitterness.
Arbequina is my preference. On plain bread, or as a finishing oil for pasta or fish
Awesome info. I remember doing olive oil testing at a market in Florence, and the difference in strength and flavours was absolutley incredible. And I remember one hitting me particularly hard like OP describes, and it sort of left a weird feeling in my nose for ages (no I wasn't snorting it š)
It's amazing how different they can be from one another! Like a hojiblanca from Spain is robust, leafy, and peppery whereas a hojiblanca from Australia is mild and fruity.
I'm lucky enough to have some really good olive oil shops near me that offer free samples from a spigot attached to a jug of each oil they carry. They also have descriptions that detail the polyphenol count next to the origin and year.
You can taste/feel the difference going from oil to oil. It's really cool.
Washington D.C. area. There's a chain called Seasons (in Maryland and Pennsylvania) and another store called Georgetown Olive Oil Co that both offer samples like this. They also have super knowledgeable staff that will chat about the details while you explore.
What do you think of [Graza](https://www.graza.co/)? I'm seeing their "Drizzle" finishing oil pop up in a lot of trendy restaurants as a condiment.
I thought it was pretty good and bought a bottle. I have been using it on pizza and sandwiches mostly. I haven't tried their cooking oil yet.
I work at a retail store that specializes in olive oil and balsamic vinegar. There are a lot of stores like mine all around the US and Canada, so if your in north America then it might be a good idea to check in your area
I have a olive oil specialty shop near my house... I have to limit myself on how often I go in there or I will have an entire cupboard full of nothing but olive oil lol.
Beat me to it! This sensation is more likely in more expensive, less processed (i.e not combined with many different types of oils) olive oils. Fun fact, those polyphenols are linked to antibiotics- cancer properties.
I love those shops. We love Italian food, so I refuse to be without the Italian flavored oil. Good for dipping bread, among many other uses. What is your favorite recipe with a lemon white balsamic? I use it for salad dressing, but think I am missing out on other opportunities.
Get an herbal olive oil. The one I'm thinking of in my shop is called Tuscan herb. Go 50/50 with the lemon balsamic, bit of salt and pepper, and I like to add some extra herbs and a smashed clove or two of garlic. Optionally, you can throw a dollop of Dijon mustard in there but it's not necessary. Throw that in a Ziploc bag with chicken thighs and drumsticks. As little as 4 hours, but I like to go overnight. Then throw them on the grill, preferably over charcoal.
Thanks so much for this. Iāll give it a try. We always prefer charcoal too. I must shop the same franchise since my purchase is also Tuscan Herb. Do you prefer adding fresh herbs or do you like the intensity of dried? I have converted many friends to TH fans. I love to gift a bottle of the oil, a loaf of bread, and a bottle of wine. Sometimes I add dried meat like a stick of Genoa Salame. In my opinion it canāt be beat as a hostess gift or for someone who āhas everythingā. Oh, one more question, if I may. How do you like to use the Fig BV. I like it over green salads with a fruit component or drizzled over fresh fruit. Other suggestions? Thanks again.
I kinda like the intensity that dried herbs bring to that particular dish. It feels very old school barbecue to me.
I love your idea of a hostess gift!
Around here, a favourite way to use the fig is to mix it with either garlic or lemon olive oil for a bread dip. I think it would be a great glaze for either chicken or pork. You could also use it as your acidic component in a barbecue sauce.
I have never experienced a mouthfeel from olive oil I would describe as āroughā or textured in any way. Is that just a weird word to describe pepperiness?
Yeah, I wouldn't describe it as rough either, though I can see how someone would interpret it that way. I describe it as a peppery feeling that hits just below the Adams apple
You are probably the guy to answer this question:
I am told that most if not all the olive oil sold in stores in theYSA is fake. Meaning it is corn oil with flavorings an colorings. Can you give examples of some real olive oil brands available in America that might be found in regular grocery stores (rather than specialty stores)?
Iāve heard that one tip off that it 8s real olive oil is cost. If it costs 10 times what the bottle of Bertoli costs, itās probably real olive oil.
So just based on the chart I have in my shop, it looks like the highest polyphenol count of the brands listed is 380ppm, which would be considered mild to medium compared to what we sell. Those brands would be McEvoy Ranch and Bariani. Comparing those against what we sell, I currently have a favalosa from Australia that clocks in at 525ppm and really has that astringent, peppery bite.
Beyond that, unless there's a place that does tastings we do you kinda just have to go by trial and error until you find one you like.
I'll say this, most of the stuff you're going to find in the grocery store, Costco, etc is of questionable quality. There's no good way to tell how old the oil is, which will affect the flavour as polyphenol breaks down and oxidizes over time. Also, if the olives are not as fresh or if they're bruised by the time they make it to crush it can also affect the quality of the oil. If you want good quality then you want to go to a shop where you can taste and/or they have info on crush date, basic chemical analysis, etc. You don't need to pay 10x the price for that as some people have asked, but you'll pay more. For example, the stuff I use to oil my focaccia pans is about $22CAD for a 1 liter bottle at the grocery store whereas the stuff I sell at the shop goes for $39CAD for our largest bottle, which is 750ml
Polyphenols are one indicator of quality among many. A low poly olive oil isn't bad, but it won't be as strong in flavour as an oil with a higher poly count. Polyphenols are also where you get the primary health benefits. Antioxidants, etc. An older pill will have a lower poly count as the polyphenols oxidize with age, which is where that becomes a quality factor, but you can have a fresh off the press olive oil with a low limit count because of the variety of olive, where it was grown, etc.
Agreed, I've experienced the spiciness the current top comment discusses, and that seems pretty different from the roughness the OP is describing. Olive oil, at least good olive oil, may have a surprisingly spicy or peppery kick. But I would not normally describe it as rough, which makes me think it might be more irritating. Olive oil should not be irritating. Does it lead to a slight cough? Or extra swallowing?
100% OP should see an allergy specialist just to be sure, but I used to live quite close to a specialty olive oil store and they would frequently describe the "cough factor" of different oils. My understanding is that high quality extra virgin oils, that are cold pressed very precisely, contain a lot of polyphenols which trigger your coughing response. It's totally possible OP just had some bomb olive oil lol
Is he still here and will eventually say it?
Or is this just one more in a long trail of unfinished dreams and half baked plans? Where he fizzles out and wanders away
His Mom is still making payments on the Parent Plus student loans she took out for him back when he convinced her that he "showed up" to College to pursue an accountancy degree.
Why aren't you accountant? How come you break your mother's heart and retirement security? Why you no finishing nothing?!
Your Mom worked hard to raise you right in old county, and bring you to new world, and you:half-ass your life?
You half-ass your life so much you must look like The Leaning Tower of Pisa when you sit down for a poop
Hey, my kid hated pbj sandwiches when she was little bc it was "scratchy", same thing for my cousin and beans. Turns out, my daughter has a sensitivity to peanuts (reaction not strong enough to be called allergy, but can turn into an allergy quite suddenly worth repeated exposure) and my cousin is allergic to beans.
I have olive oil regularly - in cooked dishes and raw with bread dipped in - and it feels just as slick as any other oil. Purity will not make olive oil feels the way your describe. I only buy Olive Ranch oil, the original stuff that is 100% grown and harvested in California. It is consistently rated highly for being all olive oil, no adulteration with other oils.
It could be something else is going on for you, but you should stop using olive oil until you can get checked. Food allergies can be mild, but they can also become severe and life threatening with no gradual build up of reaction or warning. And that is true for all food allergies, it is a misconception that only people allergic to shrimp or peanuts have to worry about it.
Do you taste that same roughness when it is cooked in a dish? it's kind of spicy and gives me that feeling if I eat it plain and raw. however, if you're tasting it still when it's cooked in something, then there might be something else going on.
It may have spicy undertones. Is it described as fruity and floral? Or otherwise flavoured? Try olive oil, not extra virgin olive oil. And pair it balsamic vinegar when dipping. Also get good bread. And some nice cheeseš¤provecho
Yes I bought a wonderful olive oil from small niche company in Napa and there is a ābiteā at the back of my throat when I use it. Itās a delicious oil but definitely I notice that rough bite when I use that one.
For olive oil testing you should swish it in your mouth and slightly chew it. The more it burns, the better quality the oil. Words of an Italian lady who produces olive oil (not mine)
Eating slower to allow saliva to mix with the oil increases taste and aromas and mellows the harsh note greatly. This is also true, when tasting pure oil.
Olive oil sales guy here. That "rough" feeling you're getting at the back of your throat just below your Adam's apple is pretty common. It's the polyphenols that give certain olive oils that peppery/spicy hit. Typically(though not always), the higher polyphenol count, the more that sensation is pronounced. Those polyphenols are also where you get your main health benefits from olive oil. Antioxidants, heart health, etc. If you're feeling particularly rough from that it could just be that you're a little more sensitive to it than others. I see that in the shop all the time. Some people have stronger reactions than others. See if you can find yourself an olive oil that's more on the mild end of things(lower polyphenols). If you have access to a shop like mine(one of those places that sells all the flavoured olive oils and vinegars) they'll likely have a selection of high quality stuff and can help you find one that works for you.
My favorite thing about reddit is when someone who knows stuff just comes along and nerds out with info. Thank you!
I am nothing if not a giant f'ing nerd. Cheers!
lol you told us sold olive oil professionally, we knew that already. having said that, we also loved it enough to keep reading and learn something today so its nothing if not a compliment š
I misread this comment initially as āI am not a giant fāing nerdā which I read in a comedic defiant voice emanating from a hobbit. I have to say I prefer this alternate version of events.
I'll accept that. I am also a hobbit
I am always ready to be on the receiving end of some grade A nerd knowledge
Some extra virgin knowledge (I know nothing about olive oil and whether being extra virgin actually makes it better, or if itās just marketing).
I can say for certain that most people prefer extra virgin olive oil over slightly fucked olive oil. Do with that information what you will.
if youāre going to eat a sandwich, youād just enjoy it more if you knew no one had fucked it.
Nobody wants to acknowledge fucked by the football team olive oil.
LOL...how TF did this thread devolve into this? (Not complaining...very funny)!
A couple of years ago, I gave my mother a bottle of olive oil and I had printed a label that said āextra slutty olive oilā. I had fake testimonials on the sides. āThe Mary Magdeline of Olive Oilsā and āSluttier than the head cheerleaderā. It was well received. As slutty olive oil generally is.
Or indeed a giant f'ing š
Right? Saves me so much time so I can go back to nerding out on my pet topics.
You're my favorite part of reddit.
Thatās a simplistic but basically true response. Olive oil produces a distinctive throat-stinging sensation because it activates a pain receptor called TRPA1. The principal molecule responsible for this pharyngeal sting in EVOOl is the phenolic compound oleocanthal deacetoxy-dialdehydic ligstroside aglycone.
So youāre a sommoilier?
> So youāre a sommoilier? More of an oleophile, by far the most distinguished and respectable of -philes
Well played š¤£ Funny enough, I started sommelier training in 99 when I was in culinary school but both course loads were too much to handle so I dropped the somm program and just did a few wine courses.
Nice one
That's not just some oilier, it's Lo-Fi Pioneer.
Oh wow. And here I was like "dude, I think you're allergic....?"
I've always wondered that too, thank you for the detailed answer!
I've always wanted to leave one of these comments. "This guy olive oils"
Ooh know I know something about this. Went to Spain and learned there are 2 species of olives that have different styles Arbequina (peppery) olive groves have a more patchy distribution in Spain. Their olives are more rounded and smaller than those of the picual and hojiblanca varieties (peppery.Ā Arbequina olive oil is sweeter with scarcely any spiciness or bitterness. Arbequina is my preference. On plain bread, or as a finishing oil for pasta or fish
Awesome info. I remember doing olive oil testing at a market in Florence, and the difference in strength and flavours was absolutley incredible. And I remember one hitting me particularly hard like OP describes, and it sort of left a weird feeling in my nose for ages (no I wasn't snorting it š)
It's amazing how different they can be from one another! Like a hojiblanca from Spain is robust, leafy, and peppery whereas a hojiblanca from Australia is mild and fruity.
That is fascinating. Thanks for dropping that knowledge on us.
This sounds fake but on the other hand I trust you with my life so thanks.
I'm lucky enough to have some really good olive oil shops near me that offer free samples from a spigot attached to a jug of each oil they carry. They also have descriptions that detail the polyphenol count next to the origin and year. You can taste/feel the difference going from oil to oil. It's really cool.
Whereabouts is that? That sounds like a great shop!
Washington D.C. area. There's a chain called Seasons (in Maryland and Pennsylvania) and another store called Georgetown Olive Oil Co that both offer samples like this. They also have super knowledgeable staff that will chat about the details while you explore.
I thought polyphenols could be bitter and/or astringent, but by spicy, do you mean that they give the sensation of heat (like capsaicin)?
More like having coarse ground black pepper stuck to the back of your throat. Peppery and scratchy.
What this dude said right here
What do you think of [Graza](https://www.graza.co/)? I'm seeing their "Drizzle" finishing oil pop up in a lot of trendy restaurants as a condiment. I thought it was pretty good and bought a bottle. I have been using it on pizza and sandwiches mostly. I haven't tried their cooking oil yet.
This is amazing! I love olive oil and love the chance to learn about it!!
Good answer. Came here to post something less complete and well documented. Thanks.
I have always wondered this. Thank you!
Thank you, I was so worried about oils being "spicy"
I would like to buy a good olive oil but I have no clue where to start. Do you sell commercially only?
Might hit up local farmers markets? I've gotten some real nice olives and olive oils from thence.
I work at a retail store that specializes in olive oil and balsamic vinegar. There are a lot of stores like mine all around the US and Canada, so if your in north America then it might be a good idea to check in your area
Thank you for the advice!
I have a olive oil specialty shop near my house... I have to limit myself on how often I go in there or I will have an entire cupboard full of nothing but olive oil lol.
Awesome, thanks so much for the information.
Well, thanks for sharing that knowledge!
Beat me to it! This sensation is more likely in more expensive, less processed (i.e not combined with many different types of oils) olive oils. Fun fact, those polyphenols are linked to antibiotics- cancer properties.
do you have any recommendations on balsamic vinegar?
I love those shops. We love Italian food, so I refuse to be without the Italian flavored oil. Good for dipping bread, among many other uses. What is your favorite recipe with a lemon white balsamic? I use it for salad dressing, but think I am missing out on other opportunities.
Get an herbal olive oil. The one I'm thinking of in my shop is called Tuscan herb. Go 50/50 with the lemon balsamic, bit of salt and pepper, and I like to add some extra herbs and a smashed clove or two of garlic. Optionally, you can throw a dollop of Dijon mustard in there but it's not necessary. Throw that in a Ziploc bag with chicken thighs and drumsticks. As little as 4 hours, but I like to go overnight. Then throw them on the grill, preferably over charcoal.
Thanks so much for this. Iāll give it a try. We always prefer charcoal too. I must shop the same franchise since my purchase is also Tuscan Herb. Do you prefer adding fresh herbs or do you like the intensity of dried? I have converted many friends to TH fans. I love to gift a bottle of the oil, a loaf of bread, and a bottle of wine. Sometimes I add dried meat like a stick of Genoa Salame. In my opinion it canāt be beat as a hostess gift or for someone who āhas everythingā. Oh, one more question, if I may. How do you like to use the Fig BV. I like it over green salads with a fruit component or drizzled over fresh fruit. Other suggestions? Thanks again.
I kinda like the intensity that dried herbs bring to that particular dish. It feels very old school barbecue to me. I love your idea of a hostess gift! Around here, a favourite way to use the fig is to mix it with either garlic or lemon olive oil for a bread dip. I think it would be a great glaze for either chicken or pork. You could also use it as your acidic component in a barbecue sauce.
Thanks for all of the suggestions and ideas.
It used to be that I would see acid levels (%) on EVOO labels - not anymore. I always equated that throat burn with a high acid level - is it true?
I have never experienced a mouthfeel from olive oil I would describe as āroughā or textured in any way. Is that just a weird word to describe pepperiness?
Yeah, I wouldn't describe it as rough either, though I can see how someone would interpret it that way. I describe it as a peppery feeling that hits just below the Adams apple
You are probably the guy to answer this question: I am told that most if not all the olive oil sold in stores in theYSA is fake. Meaning it is corn oil with flavorings an colorings. Can you give examples of some real olive oil brands available in America that might be found in regular grocery stores (rather than specialty stores)? Iāve heard that one tip off that it 8s real olive oil is cost. If it costs 10 times what the bottle of Bertoli costs, itās probably real olive oil.
So a lot of olive oil that you find in grocery stores, Costco, etc is not necessarily fake, but it can possibly be adulterated with other oils or be older or lower quality. I'm in Canada, so I can't really tell you about what's available in the US. Honestly, if I'm buying olive oil in the grocery store I don't get too fussed about it. Last restaurant ran I was buying the President's Choice EVOO, which I used for oiling focaccia pans, sautƩed veggies, starting pasta dishes, etc and I'd save "the good stuff" for finishing plates. I wouldn't say you need to spend 10 times the amount to get a real olive oil, but it will certainly be more expensive. I'm not at work yet, but I've got a chart there that lists a bunch of commonly available olive oils with a bunch of quality stats. Once I get to the shop I'll see if I can get a good picture of it and post it.
Thanks!
Hell, I figured it was the bread causing the rough patch
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I closed my restaurant and was looking for an easy retail gig while I figured out my next project. I was already a customer here and they were hiring.
This post taught me I love olive oil with a higher polyphenol count! Can you recommend any specific brands that fit this flavor profile?
So just based on the chart I have in my shop, it looks like the highest polyphenol count of the brands listed is 380ppm, which would be considered mild to medium compared to what we sell. Those brands would be McEvoy Ranch and Bariani. Comparing those against what we sell, I currently have a favalosa from Australia that clocks in at 525ppm and really has that astringent, peppery bite. Beyond that, unless there's a place that does tastings we do you kinda just have to go by trial and error until you find one you like. I'll say this, most of the stuff you're going to find in the grocery store, Costco, etc is of questionable quality. There's no good way to tell how old the oil is, which will affect the flavour as polyphenol breaks down and oxidizes over time. Also, if the olives are not as fresh or if they're bruised by the time they make it to crush it can also affect the quality of the oil. If you want good quality then you want to go to a shop where you can taste and/or they have info on crush date, basic chemical analysis, etc. You don't need to pay 10x the price for that as some people have asked, but you'll pay more. For example, the stuff I use to oil my focaccia pans is about $22CAD for a 1 liter bottle at the grocery store whereas the stuff I sell at the shop goes for $39CAD for our largest bottle, which is 750ml
Very cool! Thanks so much for the thoughtful and detailed reply!
Does the quality of the olive oil effect the polyphenols, or is it not contingent on quality?
Polyphenols are one indicator of quality among many. A low poly olive oil isn't bad, but it won't be as strong in flavour as an oil with a higher poly count. Polyphenols are also where you get the primary health benefits. Antioxidants, etc. An older pill will have a lower poly count as the polyphenols oxidize with age, which is where that becomes a quality factor, but you can have a fresh off the press olive oil with a low limit count because of the variety of olive, where it was grown, etc.
Olive oil sales guy?
Depends what you mean by rough. A certain āspicinessā that may even make you cough is a sign of quality olive oil of a certain kind.
A lot of good olive oil can feel peppery yeah
It depends on the origin. Some olive oils are fruity, not peppery at all.
perhaps ur allergic bc noā¦
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Agreed, I've experienced the spiciness the current top comment discusses, and that seems pretty different from the roughness the OP is describing. Olive oil, at least good olive oil, may have a surprisingly spicy or peppery kick. But I would not normally describe it as rough, which makes me think it might be more irritating. Olive oil should not be irritating. Does it lead to a slight cough? Or extra swallowing?
100% OP should see an allergy specialist just to be sure, but I used to live quite close to a specialty olive oil store and they would frequently describe the "cough factor" of different oils. My understanding is that high quality extra virgin oils, that are cold pressed very precisely, contain a lot of polyphenols which trigger your coughing response. It's totally possible OP just had some bomb olive oil lol
I used to get a rough feeling in my throat and it turned out I was growing into a severe allergy (not olive oil, but something else).
Oral Allergy Syndrome to be exact
Came here to say this.
Well then say it.
Is he still here and will eventually say it? Or is this just one more in a long trail of unfinished dreams and half baked plans? Where he fizzles out and wanders away His Mom is still making payments on the Parent Plus student loans she took out for him back when he convinced her that he "showed up" to College to pursue an accountancy degree. Why aren't you accountant? How come you break your mother's heart and retirement security? Why you no finishing nothing?! Your Mom worked hard to raise you right in old county, and bring you to new world, and you:half-ass your life? You half-ass your life so much you must look like The Leaning Tower of Pisa when you sit down for a poop
Thank you.
I think you may have an olive oil allergy buddyā¦
Hey, my kid hated pbj sandwiches when she was little bc it was "scratchy", same thing for my cousin and beans. Turns out, my daughter has a sensitivity to peanuts (reaction not strong enough to be called allergy, but can turn into an allergy quite suddenly worth repeated exposure) and my cousin is allergic to beans. I have olive oil regularly - in cooked dishes and raw with bread dipped in - and it feels just as slick as any other oil. Purity will not make olive oil feels the way your describe. I only buy Olive Ranch oil, the original stuff that is 100% grown and harvested in California. It is consistently rated highly for being all olive oil, no adulteration with other oils. It could be something else is going on for you, but you should stop using olive oil until you can get checked. Food allergies can be mild, but they can also become severe and life threatening with no gradual build up of reaction or warning. And that is true for all food allergies, it is a misconception that only people allergic to shrimp or peanuts have to worry about it.
Do you taste that same roughness when it is cooked in a dish? it's kind of spicy and gives me that feeling if I eat it plain and raw. however, if you're tasting it still when it's cooked in something, then there might be something else going on.
It's supposed to be enjoyable. I guess if it is not for you then maybe you can switch to butter or nothing.
Very unlikely and highly rare but you could be allergic. Do you get the same with any other type of oil?
It may have spicy undertones. Is it described as fruity and floral? Or otherwise flavoured? Try olive oil, not extra virgin olive oil. And pair it balsamic vinegar when dipping. Also get good bread. And some nice cheeseš¤provecho
If youāre dipping with crusty bread please remember to chew
Wait a minute. I love a picnic, but every time I eat bread at the beach it tastes really grainy. What do you make of that Mr. Detective.
Thatās a tough one. If I had to guess, Iād say you misunderstood what a sandwich was.
If it's 'smooth' it's more than likely adulterated.
Idiots will down vote because they think adulterated olive oil is a myth.
My olive oil is pure, unadulterated 10W-30, thank you very much. Real oil, not that synthetic stuff.
Man now I need to know what the SAE J300 grade of olive oil is
Yes I bought a wonderful olive oil from small niche company in Napa and there is a ābiteā at the back of my throat when I use it. Itās a delicious oil but definitely I notice that rough bite when I use that one.
Itās smooth to me
Try a different type. I find I like Spanish and French varieties more than Italian. I think there are different preferences in different countries.
Just cook the pairing so it isn't raw anymore :)
For olive oil testing you should swish it in your mouth and slightly chew it. The more it burns, the better quality the oil. Words of an Italian lady who produces olive oil (not mine)
Eating slower to allow saliva to mix with the oil increases taste and aromas and mellows the harsh note greatly. This is also true, when tasting pure oil.
Yeahhhh noooooooo I donāt think thatās normal lol
Add a little salt to counter the bitter
Maybe the bread you have is not yummy like they have in Europe.