Acidity and spiciness are not the same thing.
Contrary to popular belief, an oil's spiciness does not correspond to its acidity. In fact, acidity is a parameter we cannot perceive on the palate, but rather through a specific chemical analysis in a laboratory.
On the other hand, spiciness is perceptible on the palate and is provided by phenolic compounds, specifically oleocanthal. It's always good to remember that both spicy and bitter sensations are indicative of an oil that's rich in antioxidants, fresh, and of high quality.
Other news
Nitrogen is an inert, colourless and odourless gas of food grade quality. It replaces the oxygen present and prevents oxidation (albeit minimal) from occurring in the headspace between the oil and ...
This oil is in fact the result of mixing a large quantity of chemically refined oils (therefore colourless and tasteless) with a small quantity of virgin olive oil, which simply serves to restore c...
Our cultivars are all strictly native, but special mention must be made of CRASTU, a variety that grows in a very limited area between the provinces of Messina and Palermo, registered in the list o...
High-quality extra virgin olive oil is rich in phenolic compounds (oleocanthal, oleuropein, hydroxytyrosol, to name a few); these are natural substances that offer numerous health benefits thanks t...
In fact, by its very nature, it loses all its organoleptic and sensory characteristics over time, especially if stored in an open container. Always try to buy it in small containers or, alternative...