Oil Organoleptic Traits

Positive attributes

Other mature fruit: flavor reminiscent of fruit other than the drupe, for example banana, tropical fruits and so on. (See ripe fruit, fruity green).
Bitter: a characteristic taste of oil from green olives. It has a varying degree
Artichoke: grateful taste, very fresh and clean, reminiscent of certain nuances of tender raw artichoke. The "artichoke", does not belong in the classical virtues it is a refinement.
Consistent good pasta (tactile) shows good consistency oil medium density.
Sweet: pleasant taste, very aromatic, smooth oil, which does not excel bitter attributes, spicy. The palate gives a sweet sensation. Nose does not feel special, its color is usually gold, the paste is thick. May have a valuable almond aftertaste.
Flowers: characteristic flavor of aromatic oils very reminiscent of the pungent aroma of flowers
Ripe fruit: flavor of oil obtained from ripe fruit generally muted smell and sweet taste.
Green Fruit: flavor that recalls the smell and taste of healthy fruit, fresh and picked at optimum ripeness. And it is all stabilized by the most precious essences. Only if these essences long-lasting, stable, and totally durable, oil can be called a fruit. The difficulty lies in distinguishing a simple oil "fresh" from its "fruit". A little oil produced from it always has a "fresh" and "fruity flavor", but it last’s only for small amount of time. It 's a great honor.
Smooth / damped: flavor oil organoleptic characteristics very soft due to the loss of aromatic components. It is not a virtue but a finding of lack of flaws and virtues.
Almond: This flavor may occur in two ways typical of fresh almonds, or that its almond and dry sound, which can be confused with faults and virtue. It Is appreciated as an aftertaste when the oil remains in contact with the tongue and palate it Is associated with sweet oils.
Apple: flavor of olive oil that is reminiscent of this fruit.
Paste (tactile): denotes oil that produces a decided effect of kneading the tongue.
Spicy: feeling lively personality, felt like aftertaste.
Round: typical oil derived from olives ripe, mellow body, gold-colored, very graceful, without excessive aromatic peaks. The smell is very noticeable, but the palate reveals completeness, kindness and a complete satisfaction of taste.
Green grass: characteristic flavor reminiscent of freshly mown grass.
Green leaf: characteristic flavor reminiscent of the scent of bitter leaf.

Negative attributes

Carbolic acid: a taste that has a characteristic of poorly kept very old oils(deposited and kept hold non temperate).
Vegetable water:characteristic flavor acquired due to poor settling and prolonged contact with water vegetation.
Agro / Winey / vinegary: characteristic flavor of certain oils reminiscent of wine or vinegar. And mainly due to the formation of acetic acid, ethyl acetate and ethanol in greater quantities than normal, in the flavoring of olive oil.
Bitter medicine: characteristic taste of oil from green olives turning color and more mature and immature that with a little paste. This defect is not capital.
Sour:sensation characteristic of Some oils those who taste it produce an oral response –of a touch of astringent taste.
Cucumber:flavor produced when an oil is hermetically packed for too long, particularly in cans.
Cotto: characteristic flavor due to excessive and / or prolonged heating during processing, particularly when the thermal mixing of the paste in unsuitable conditions.
Hay flavor: characteristic of certain oils reminiscent of grass more or less dry.
Mat flavor: oil obtained from olives pressed in straining dirty residue fermented.
Gelato: denotes oil obtained from olives that have gone cold in winter frosts. Examining the smell does not feel anything in particular: to taste the tail is close to dry, but the head and body, mainly, when the oil is produced by little, an unpleasant taste soft and languid. This taste with soft languishing over time fades away, but is replaced by the "dry" persistent and very pronounced.
Coarse: perception characteristic of certain oils, tasting, produce a feeling thick and pasty mouthfeel.
Lampantino (taste and smell): denotes a defected lamp oil, but things are not very pronounced. To clear up since the beginning of 1900, the oil for poor organoleptic properties is inedible and must necessarily to be used for the refinery.
Metal / iron: flavor reminiscent of metal. And 'characteristic of oil in prolonged contact with food or metal surfaces, under inappropriate conditions during crushing, mixing, pressing or storage.
Mould / humidity: characteristic flavor from fruit in which grew fungi and yeasts had stored for several days.
Rancid (taste and smell): characteristic flavor common to all oils and fats that have undergone a process auto-oxidation caused by prolonged contact with air. This flavor is unpleasant.
Reheating (taste and smell): characteristic flavor from olives piled and suffered an advanced level of fermentation. Olfactory analysis feels a slight fortiori that is later orally examened. This Fortore adjoins the rancid though not all the features and not reaching the intensity.
Brine: flavor from olives preserved in saline solutions.
Dry Wood: a characteristic flavor of oil obtained through a milling for too long with the olive pulp and poor pressure. The oral exam, notes a sensation of dryness and as well as a wood taste.
Tired and Old: a characteristic flavor when left too long in storage containers. It may also be bottled for too long. Vegetable oils over time will degrade and deplete , losing their original color, flavor, and fullness of the fruit body.
Earthy: characteristic flavor from olives collected with earth or mud and not washed. The flavor of some cases this may occur together with the mold - moisture.
Worm (taste and smell): characteristic flavor from olive drupes altered by the oil fly larvae, through processes of neuroses, rot and warm. The oil fly "Dacus oleae" acts in particular vintages (humid summers and warm autumns followed by warm and humid), infesting olive groves. The oil produced is soft taste, slightly putrid, with a background heating of fat, usually accompanied by rather pronounced acidity. It 's a serious fault.

Harmony

Harmonious: oil showing harmony in the different attributes, which enhance each other in a unique overall effect.
Balanced: oil showing a balance of attributes.
Quite balanced: oil shows a moderate balance of attributes.
Inharmonious: oil shows an imbalance in its elements of taste / smell.