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Practical Evaluation Tips Beyond certificates and labels, you can evaluate quality through sensory experience: The peppery sensation at the back of your throat after swallowing quality olive oil is caused by oleocanthal, a polyphenol that often appears alongside hydroxytyrosol Fresh, high-polyphenol oils have a vibrant, grassy aroma Quality oils should taste clean, fruity, and slightly bitter these flavor compounds are associated with higher polyphenol content High-quality olive oil also helps in retaining moisture in the skin, promoting a healthy complexion