Flavor Is Proof How that peppery bite signals real polyphenols, delicious because it’s real, not decorative. In the mass-market food industry, "bitter" and "pungent" are often treated as defects to be refined away. Consumers have been conditioned to seek out olive oils that are "buttery" or "mild", descriptors that, in the context of extra virgin olive oil, usually signal a lack of biological activity. When an oil is flavorless, it is frequently because the protective compounds have either never developed or have already degraded. At The Simple Food Co., we maintain...
続きを読む...
