Why Does My Toast with Olive Oil, Salt, and Oregano Burn My Throat and Mouth?

Have you ever wondered why your toast with olive oil, salt, and oregano ends up burning your throat and mouth? This recipe is supposed to tantalize your taste buds and satisfy your cravings, right? Well, let's explore the possible reasons behind this uncomfortable sensation.

Spiciness of Oregano

One of the primary culprits might be the oregano itself. Some varieties of oregano carry a strong spicy flavor that can irritate sensitive mucous membranes in your mouth and throat, leading to a burning sensation.

Acidity

While olive oil itself is not acidic, the oil's flavor can be influenced by its seasoning. If the olive oil is mixed with or seasoned with acidic ingredients such as vinegar or citrus, it could contribute to the burning sensation. Even a subtle acidity can amplify the irritant effects on your mouth and throat.

Sensitivity or Allergies

Another possibility is that you may have a sensitivity or mild allergy to either the olive oil or oregano. These reactions can cause irritation and discomfort, making the toast an unpleasant experience for you.

Temperature

If the toast is very hot when you eat it, the heat can cause a burning sensation in your mouth and throat. Be mindful of the temperature of your food, especially when using ingredients like oregano that have a relatively strong flavor profile.

Quality of Olive Oil

Low-quality or rancid olive oil may have off-flavors or compounds that can be irritating. If the olive oil isn't fresh, it might contain undesirable elements that contribute to the burning sensation.

Salt Concentration

Excessive salt can also irritate the tissues in your mouth and throat, especially if consumed in large amounts. Consider using salt in moderation to avoid this issue.

If the extra virgin olive oil you are using is fresh and contains a fair amount of polyphenols—antioxidants—the "burning" sensation not unlike the mild ‘sting’ of peppers is evident and a positive. Well-made, fresh extra virgin olive oil will always have this telltale property.

Many olive oil lovers search for extra virgin olive oil with the highest polyphenol levels and the biggest "burn." Polyphenols are not only responsible for taste and sensation but are also natural preservatives and antioxidants that lengthen the shelf life and flavor of the oil. Low-polyphenol olive oils have a shorter shelf life, becoming oxidized or rancid sooner. Polyphenols are not static; they decline over time based on many variables like exposure to air, light, and heat. Therefore, when all else is equal, which it rarely is, FRESHER IS BETTER. Look for the Bottling Date or Harvest Date; these will tell you when the oil was made. Great olive oil will last if kept sealed in ideal conditions—no light, heat, or air—for a good year, but there is no good reason to have olive oil that is a year old.

There are two harvests in the world, six months apart. Great extra virgin olive oil is readily available every six months or so. If you are using EVOO regularly as your fat of choice, you are likely consuming between a low of 3 liters a year to somewhere in the neighborhood of 10 liters a year. There is no need to have more than you can consume on a monthly or bi-monthly basis.

Summary: If the burning sensation continues to be a problem, consider adjusting the amounts of these ingredients or consulting a healthcare professional for further advice. Enjoy your toast responsibly, and may your culinary experiments always be delightful and safe!