Olecanthal is the sole phenolic compound that is responsible for the distinct irritation and pungency in extra virgin olive oil.  When consuming fresh extra virgin olive oil, there can be a burning and stinging peppery sensation that occurs in the back of the throat which is due to the oleocanthal content.  Extra virgin olive oil that is classified as “robust” contains the highest amounts of olecanthal.

Source: Oleocanthal is Capable of Killing a Variety of Human Cancer Cells in the Laboratory — BioFoundations