Yapapi blog page — antioxidant olive oil

☀️ Light “kills” olive oil Exposure to light — especially sunlight — causes photo-oxidation, a process that degrades the quality of olive oil. It leads to the loss of antioxidants, chlorophyll, carotenoids, and results in unpleasant oxidative notes. Studies show that within just 5 weeks, olive oil stored in clear glass bottles shows significantly increased peroxide levels and acidity. In contrast, oil stored in opaque or dark containers remains stable and protected.   Example: Packaging Type Effect Over 12 Months Clear glass bottle Direct light → intense oxidation, loss of flavor & aroma Dark glass bottle No sunlight → much...

That distinct bitterness you feel when swallowing extra virgin olive oil (EVOO) is not a flaw—it’s a hallmark of high quality and nutritional richness. This bitter note comes primarily from the presence of polyphenols, natural antioxidants that give olive oil its unique health-promoting properties. 🧪 Polyphenols: Nature’s Defense Mechanism in Olive Oil Polyphenols are natural compounds found in high concentrations in quality extra virgin olive oil. They are responsible for the bitter and pungent flavors, as well as for the oil’s antioxidant and anti-inflammatory effects. One of the main polyphenols is oleuropein, which gives olive oil its characteristic bitterness. Another key...