On the contrary: the more bitter the Olive Oil, the higher the content of essential polyphenols. They protect the olive from spoiling due to oxidisation. Olive Oil polyphenols also perform these anti-oxidative functions in our bodies and thus protect us from free radicals. They e.g. obstruct the oxidisation of damaging LDL cholesterol and support beneficial HDL cholesterol, thereby offering effective protection against cardiovascular diseases. In addition, Olive Oil polyphenols can block the enzymes involved in inflammatory reactions. As such, they have anti-inflammatory properties.