Why The Best Extra Virgin Olive Oil Gets Its Taste Of Peppery Polyphenols

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What Gives Morocco Gold Its Flavour And Health Benefits?

Updated 31st May 2023

Extra Virgin Olive Oil Polyphenols
Extra Virgin Olive Oil Polyphenols

The taste of extra virgin olive oil can vary depending on the type of olives used, the climate where the olives were grown, and the time of year when the olives were harvested. And Morocco Gold is no exception. Extra virgin olive oil is made from the first cold pressing of olives and has a higher acidity than other types of olive oil. However, most extra virgin olive oils have a fruity taste with a slightly bitter aftertaste. This taste is due to the presence of polyphenols, which are antioxidants that can also be found in other fruits and vegetables.

The Amount Of Polyphenols In Extra Virgin Olive Oil Matters!

The amount of polyphenols in extra virgin olive oil can vary depending on how the oil was produced, but it is typically lower than in other types of olive oil. As a result, extra virgin olive oil typically has a milder taste than other types of olive oil.

Ever wondered what gives your drizzle of Morocco Gold extra virgin olive oil that distinctive peppery taste?  It’s all about the polyphenol content and more polyphenols in olive oil means greater health benefits.  It really is that simple!

It would be no overstatement to say that this sharp hit of pepper at the back of your throat is one of the key indicators of a premium extra virgin olive oil.  This flavour profile is largely influenced by the presence of a polyphenol called Oleocanthal which has truly amazing anti-inflammatory properties.

The Health Benefits Of Polyphenols In Extra Virgin Olive Oil

The wonderful thing about polyphenols in extra virgin olive oil is they don’t just contribute to a unique taste but they have so many health benefits too!

Whatever you choose to use your extra virgin olive oil for (and trust us, the options are endless!), so when you drizzle, dip or fry with a premium extra virgin olive oil like Morocco Gold the bitter taste is a guarantee of polyphenolic strength!

Extra virgin olive oil is the highest grade and best tasting olive oil. The organoleptic (taste) characteristics of a high-quality extra virgin olive oil are typically:


  • It has pleasant spicy, fruity flavours characteristic of fresh ripe or green olives. Fruitiness varies with the variety of olive. Green fruit yields olive oils that are grassy and herbaceous.
  • More mature, ripe fruit yields olive oils that are milder, aromatic, buttery and floral.


  • Creating a pleasant acrid flavour or sensation on the tongue


  • Creating a peppery sensation in the mouth and throat.

High quality extra virgin olive oils also contain the antioxidants and polyphenols that give the health enhancing qualities associated with olive oil.

Health Benefits Of Oleocanthal In Olive Oil?

The Oleocanthal molecule is responsible for the peppery / stinging sensation at the back of your throat when you ingest certain extra virgin olive oils. In fact, this is how the molecule got its name, ’oleo’ means oil and ‘canth’ is Greek for stinging or prickly.

The importance and uniqueness of Oleocanthal in extra virgin olive oil is that it has strong antioxidant and anti-inflammatory properties. Its anti-inflammatory action on the body is very similar to ibuprofen, one of the non-steroidal anti-inflammatory drugs most widely consumed.

Non-steroidal anti-inflammatory drugs (NSAIDS) such as aspirin, paracetamol and ibuprofen, can be differentiated from steroids because they have far fewer secondary effects. NSAIDS have proven to have very beneficial effects in diseases that involve chronic inflammation processes, such as degenerative and neurodegenerative illnesses (Alzheimer).

Reviews of Morocco Gold Extra Virgin Olive Oil

At Morocco Gold, we are always delighted to hear your thoughts on our extra virgin olive oil. 

We were featured in an article on the A glug Of Oil web site and received a rave review. Jan writes:

“I must tell you about my new favourite Extra Virgin Olive oil. As you will know my love of good olive oil helped me choose the name for this blog many years ago. Morocco Gold Extra Virgin Olive Oil is seriously one of, if not the best I’ve tasted. It’s really versatile, its fresh fruity taste can be enjoyed on its own, dipped in bread and with its high smoke point, used to make your cooking extra delicious. In fact I used it to make Gambas Pil Pil the other week.

Morocco Gold Extra Virgin Oil On Table
Morocco Gold Extra Virgin Oil On Table

I love the shape of the bottle; not sure I’ve mentioned this before but I do have a thing about bottles! Plus something I’ve never come across before; full independent analysis and organoleptic testing is carried out to international olive council standards and the results of the annual harvest analysis are printed on each and every bottle of Morocco Gold.

Morocco Gold is a natural, unfiltered, polyphenol rich extra virgin olive oil from an undiscovered source in Morocco. Through rigorous testing, and strict adherence to single estate sourcing, Morocco Gold offers an exquisite taste and health enhancing qualities, making it the perfect extra virgin olive oil choice for health-conscious food lovers.

The unique microclimate in the foothills of the magnificent Atlas Mountains, with mild winters and hot Saharan summers, has provided the ideal olive-growing conditions for centuries.

Olives for Morocco Gold are hand-harvested early in the season and first cold-pressed within 24 hours. There is no mixing or blending with other oils to ensure genuine extra virgin quality.

Extra virgin olive oil is the original superfood:

Rich in health enhancing polyphenols; over 250mg / kg. Morocco Gold delivers the many health benefits associated with high quality extra virgin olive oil. It carries provenance, authenticity and the guarantee of extra virgin quality.

You can buy Morocco Gold Extra Virgin Olive oil via their online shop.

Disclosure: Jan from a glug of oil writes – I was sent a bottle to try. All thoughts and opinions are my own. I was not required to write anything positive”

I wonder what Professor Mary Beard thought when she tried the Moroccan Gold olive oil raffle?