Yapapi blog page — baking with olive oil

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...

When you think of olive oil, you probably picture a drizzle over salads or vegetables. But did you know that olive oil is also an amazing (and healthier!) choice for baking? Whether you’re whipping up muffins, cakes, or cookies, switching from butter to olive oil can bring a whole new level of flavor, moisture, and wellness to your creations. Why Bake with Olive Oil? 1. It’s Heart-Healthy Unlike butter or margarine, which are high in saturated fats, extra virgin olive oil is rich in monounsaturated fats — the kind that supports heart health. It also contains powerful antioxidants and anti-inflammatory...