POSITIVE
ATTRIBUTES: MERITS |
BITTER: |
typical and intense in oils
obtained from green olives. |
PUNGENT: |
spicy aftertaste, intense in oils which
are particularly rich in highly beneficial antioxidant. |
ALMOND and BITTER
ALMOND: |
characteristic aftertaste which leaves
a pleasant almond flavor. |
FLORAL: |
extremely pleasant sensation which recalls
the penetrating perfume of flowers. |
FRUITY: |
taste perception typical of a fresh and
healty olive. |
GRASSY: |
fruitness which recalls the fragrance of
freshly cut grass. |
GREEN TOMATO: |
this fragrance is typical of olives of
certain origins (such as Sicily). |
WOODY: |
sensation which recalls the fragrance of
forest wood, typical of oils from Umbria. |
FULL BODY/DENSITY: |
a sensation of thickness or compactness
typical of a quality oil. |
COLOR from GREEN
to YELLOW: |
typical colors which can vary according
to the area of origin, the extraction process, the point of
ripeness of the olives but do not influence the quality of the
oil. |
NEGATIVE
ATTRIBUTES: DEFECTS |
WINEY/VINEGARY: |
smell perceived in oil obtained from badly
stored in which the sugar has fermented thus forming alcohol
or vinegar. |
MOULD: |
smell present in oil obtained from olives
stacked in a hot and humid environment; recalls the smell of
mouldy bread. |
SOIL/EARTH: |
smell present in oil obtained from olives
picked up from the ground; recalls the smell of earth in the
air just as it begins to rain |
FUSTINESS: |
smell perceived in oils obtained from fermented
olives; slightly recalls the smell of cheese. |
PHENIC ACID: |
characteristic smell frequently present
in oils of bad quality originating from Andalusia in Spain. |
RANCID: |
typical smell of any deteriorated fat (eg.
old butter) |
GREASY: |
leaving a very sticky palate and greasy
aftertaste |
RED HUES: |
found in badly stored oil especially if
it has not been kept away from light. |