Sensorial Vocabulary

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.