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Polyphenols are powerful antioxidants and will bond with free radicals in the body minimizing their detrimental effects. Free radicals are a normal by-product of your metabolism but can also be caused by smoking, exposure to radiation, and other environmental conditions. Free radicals are unstable and look to bind with other molecules, causing damage to cells, arteries, and DNA. They have been linked to cancer, vision loss, and a host of other chronic conditions.

If your go-to oil is a mild extra virgin olive oil you’ll rarely notice any bitterness or pungency. Phenol counts of less than a of 120 are...

If it tasted good to begin with (poor oil is sold more often than you think - see our blog post here ), and now it doesn't, check these three things that can cause "funky" taste.

Light breaks down chemical bonds over time causing taste to become “off”. Store your olive oil in a sealed, dark container and keep it out of direct sunlight.

Oxygen in the air is highly reactive, will bond with olive oil, and cause poor taste. Keep your bottles tightly corked. Using a pour spout is okay if you use the olive oil consistently, but...