Nick NorwitzMD PhD, Oxford-Harvard | Metabolic Health Educator | “Stay Curious”

Can You Tell If Your Olive Oil Is Healthy? Here’s How

15 Jun 2025 · 1 min

Watch on YouTube

1:16

In this segment, presenter Nick Norwitz explains why high‑quality extra‑virgin olive oils sometimes produce a “two‑cough” sensation. The cause is oleocanthal, a polyphenol that binds to TRPA1 receptors in the back of the throat, creating a peppery irritation that can trigger two coughs. Oleocanthal is highlighted as a litmus test for oil quality because it is the only polyphenol that produces this sensation among the 30‑plus polyphenols in olive oil. Beyond flavor, oleocanthal is an anti‑inflammatory compound linked in research to reduced risks of cancer, Alzheimer’s disease, and other chronic conditions. The segment positions the peppery cough as both a sensory cue of premium oil and a potential health bonus.

Chapters

In fact, top-tier olive oils are sometimes referred to as "two-cough" extra virgin olive oils because it has such a strong peppery kick that it makes you cough not once, but twice. So what's with this cough thing? It all comes down to a substance in the extra virgin olive oil called oleocanthal, from the Latin oleo meaning oil and canth meaning sting. Oleocanthal is not only an anti-inflammatory polyphenol, found in the olive oil, but it's also an ideal litmus test for a good quality oil. Although there are about 36 or more different polyphenols in extra virgin olive oil, oleocanthal is the only one that causes this peppery taste, and specifically in the back of your throat, because this is the area enriched in what are called TRPA1 receptors, to which the oleocanthal molecule can bind. Causing just enough irritation to make you taste a peppery taste and perhaps cough, hence to cough oils. And as a cool health bonus, this oleocanthal molecule may reduce the risk of cancer, Alzheimer's disease, and a myriad of other chronic diseases. So enjoy that cough.