Oleacein
Oleacein is a polyphenol that forms from oleuropein during oil extraction. Chemically it is closely related to oleocanthal, the compound behind the tingle in the throat. Both occur in notable amounts only in extra virgin olive oil.
How much oleacein an oil contains depends on the variety, the time of harvest and processing. Fresh olives that are pressed quickly give oils with more of these compounds. Research has been looking at oleacein more closely for some years.
