Secondary plant compounds are substances that plants do not need for growth but for protection: against sun, pests or disease. They give fruit, vegetables and herbs their colour, scent and taste. They include, for example, polyphenols, carotenoids and essential oils.
In the olive tree they are mainly polyphenols such as oleuropein, hydroxytyrosol and oleocanthal. They create the light bitterness and pepperiness in olive oil and the tart taste of Olive Leaf Tea.
