Bitterness is a characteristic of extra virgin olive oil obtained from green or semi-ripe olives.

This quality is due to part of the phenolic component in the extra virgin olive oil, which gives it a high nutritional value and guarantees a long shelf life. Thanks to their antioxidant properties, phenolic compounds also protect the oil from oxidation, preventing it from turning rancid.

Bitter, fruity and spicy flavors are the three positive qualities that are assessed when tasting an olive oil and which influence its classification.