Bitter | Typical, intense taste of oils from green olives. |
Full-bodied | Tactile sensation of density, typical of a high-quality oil. |
Color ranging from green to yellow | Depending on the area of origin, the process of extraction or ripeness of the fruit, one or the other nuance may be dominant, without affecting the quality of the oil. |
Grassy | In fruity oils, a note reminiscent of the scent of freshly cut grass. |
Floral | Pleasant sensation reminiscent of flowers’ permeating scent. |
Fruity | The typical taste of a healthy, fresh olive. |
Woody | A sensation reminiscent of the scent of the underwood, it is more frequently found in Umbrian oils. |
Almond | Typical bittersweet aftertaste reminiscent of this nut. |
Green tomato | Aroma reminiscent of this vegetable, found more often in Sicilian oils. |
Pungent | Spicy aftertaste, especially intense in oils rich in antioxidants. |
Phenic acid | Typical smell, often found in poor-quality oils from Andalusia (Spain), often associated to the smell of cat urine. |
Winey | The smell of oils from poorly stored olives, in which sugars have fermented forming alcohol or vinegar. |
Moldy | Similar to the smell of moldy bread, it is often found in oils from olives stored in warm, humid environments. |
Rancid | Typical smell of deteriorated fat, such as yellowed (rotten) ham. |
Red hues | They can be found in poorly stored oils, especially those exposed to direct light. |
Fusty | Smell found in oils from fermented olives, slightly reminiscent of cheese. |
Earthy | This smell can be perceived in oils from olives picked from the ground; it is reminiscent of the smell of air after the rain. |
Greasy | Tactile aftertaste sensation, typical of oils that feel sticky to the palate. |
