Oleuropein, a pungent tasting molecule that discourages pests from feeding on the olive leaves or fruit becomes less bitter in the oil when it breaks down and loses a molecule of sugar. Yes, you read that right.
In "Growing," Chapter 3 of CSOO,* you will follow the trees from spring flowering through winter harvest. Most modern cultivars do not self pollinate and so must be planted with other cultivars nearby to do that important task. While drought and heat tolerant, most olive trees need about 7 inches of water per year and a few key minerals. Our chemical story in this chapter features oleuropein, the bitter component of the leaves that breaks down and provides the prized health giving properties of olive oil that are not found in other plants.
*You can pre-order The Chemical Story of Olive Oil now from The Royal Society of Chemistry.
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