We talked to olive oil industry experts and scientists to find out.
. According to that article, the bitterness is increased when the spinning blades of a food processor or blender disperse the oil and its fatty acid–coated polyphenols into tiny droplets in an emulsion, making them more easily detected by the taster. The problem, they say, is worse with higher-quality extra-virgin olive oil and less of an issue with pure-grade olive oil, due to a lower phenol content in the latter.
Consider what happens when you process minced garlic in a food processor or blender while drizzling in oil to make mayo: You're mincing the garlic even more finely. Compare that with what happens to the garlic when you're making a mayo entirely by hand—since the whisk can't cut the garlic, you have to mince it by hand first, then stir it in. So the garlic in a blender mayo ends up with a lot more cell damage than the garlic in a hand-whisked one.
I did a second round of testing using these same samples of previously blended and un-blended oil to make hand-whisked mayo with no garlic, just to see if they might register differently to tasters in an emulsified form. And once again, tasters had no clear ability to distinguish among them.at high speed is not responsible for any potential increase in bitterness. There had to be some other factor at play, possibly more than one.
As it happened, shortly after my early tests, I had a meeting with Leandro Ravetti, Technical Director of, a major Australian olive oil producer, who set me on the path to unlocking the mystery. The presence of emulsifiers like the lecithin in the egg yolk used to make mayonnaise likely increases the effect even more."The phospholipids [like lecithin] in the egg yolk are forming a structure to hold the water and fat phases together," Sharma said."Because the lecithin in the yolk has a hydrophobic tail that loves fat and a water-loving head, one side binds the water and on the other it binds the fat molecules.
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