What Is Oleocanthal? The Peppery Compound in High Phenolic Olive Oil

If you have ever tasted a fresh, high-quality extra virgin olive oil and felt a peppery sting at the back of your throat, you have already met oleocanthal. It is one of the most talked-about natural compounds in olive oil, and one of the reasons why not all olive oils are equal.

What is oleocanthal?

Oleocanthal is a natural phenolic compound found only in extra virgin olive oil. It belongs to the wider family of olive oil polyphenols, the antioxidant compounds that give good olive oil its bitterness, its pungency and its long shelf life.

The name comes from three words: oleo (olive), canth (sting) and al (its chemical structure, an aldehyde). In other words, it is the “stinging” compound of olive oil.

Scientists first described its sensory effect in a study published in Nature in 2005, where researchers noticed that the throat sensation it causes is remarkably similar to the one caused by ibuprofen. Since then, oleocanthal has been the subject of hundreds of scientific studies around the world.

Why does good olive oil sting your throat?

The peppery sensation is caused by oleocanthal activating a specific receptor found almost only in the throat, not in the mouth. That is why the sting often arrives a second or two after you swallow, and why some people cough when tasting a very fresh oil.

In olive oil tasting, this is considered a sign of quality, not a defect. A strong, clean pungency usually means the oil is fresh and rich in phenolic compounds.

Why do some olive oils have much more oleocanthal than others?

The amount of oleocanthal varies enormously from one olive oil to another. Many everyday supermarket oils contain only small amounts, while a few rare oils contain many times more. The main factors are:

• Olive variety. Some varieties, such as the Greek Koroneiki, naturally produce more phenolic compounds.
• Harvest time. Olives picked early, while still green, give oils much richer in polyphenols than fully ripe olives.
• Growing conditions. Phenolic compounds are part of the olive tree’s natural defence system. Trees that grow under natural stress, with little water, strong sun and no chemical help, tend to produce more of them.
• Milling and storage. Fast, careful milling at low temperatures and storage away from light, heat and air help preserve oleocanthal. Over time, and especially once a bottle is opened, the levels slowly decrease.

How is oleocanthal measured?

Oleocanthal cannot be judged reliably by taste alone. It is measured in specialised laboratories, usually with methods such as NMR spectroscopy or liquid chromatography, and the result is expressed in milligrams per kilogram of oil (mg/kg).

When you buy a “high phenolic” olive oil, it is worth asking for the laboratory analysis. A serious producer should be able to show you a recent certificate from an independent lab or university, with separate values for total polyphenols, oleocanthal and oleacein.

Polyphenols and health: what the EU allows us to say

There is a lot of exciting research on olive oil polyphenols, but in the European Union only one health claim is officially approved for them: olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. This claim applies to olive oils that contain at least 5 mg of hydroxytyrosol and its derivatives (such as oleuropein complex and tyrosol) per 20 g of olive oil, and the beneficial effect is obtained with a daily intake of 20 g (about two tablespoons).

That is why a polyphenol analysis matters: it is the only way to know whether an olive oil truly reaches that level.

Oleocanthal in CURE Sparta Mountains wild olive oil

CURE comes from wild and post-fire reborn olive trees on Lykovouni, a National Protected Forest between the Taygetos and Parnonas mountains near Sparta, Greece. The trees have never received fertilizers, sprays or irrigation. They grow under exactly the kind of natural stress that encourages olive trees to produce more phenolic compounds.

Analyses carried out by the University of Athens and the University of Crete on samples from across the estate, over five consecutive years, have measured:

• Total polyphenols: 1,200 – 4,000 mg/kg
• Oleocanthal: 640 – 2,700 mg/kg

Every bottle is accompanied by its analyses, so you always know exactly what you are getting.

How to enjoy a high-oleocanthal olive oil

• Use it raw, on salads, vegetables, legumes, bread or simply on its own with a spoon, so you get the full flavour.
• Store it in a cool, dark place and close the bottle well after each use.
• Enjoy it within a few months of opening, while the phenolic compounds are at their best.
• Don’t be surprised by the bitterness and the sting. They are the taste of a living, fresh olive oil.

Interested in CURE Sparta Mountains wild olive oil? Contact us for samples, wholesale prices and the full laboratory analyses.