Why “Smooth” Olive Oil Is Usually Weaker
The hidden tradeoff most people don’t realize When people describe a “good” olive oil, they often say things like: That sounds appealing. But here’s the problem: Smooth Oil=Weaker Oil Those same qualities are often signs of lower biological activity. Where “smooth” comes from Olive oil flavor is heavily influenced by when the olives are harvested. As olives ripen, their polyphenol […]
