Descriptors

Good

Apple/Green Apple
indicative of certain olive varietals

Almond
nutty (fresh, not oxidized)

Artichoke
green flavor

Astringent
puckering sensation in mouth created by tannins; often associated with bitter, robustoils

Banana
ripe and unripe banana fruit

Bitter
considered a positive attribute because it is indicative of fresh olive fruit

Buttery
creamy, smooth sensation on palate

Eucalyptus
aroma of specific olive varietals

Floral
perfume/aroma of flowers

Forest
fresh aroma reminiscent of forest floor, NOT dirty

Fresh
good aroma, fruity, not oxidixed

Fruity
refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth

Grass
the aroma of fresh-cut (mowed) grass

Green /Greenly
aroma/flavor of unripe olives

Green Tea
characteristic of some unripe olive varieties

Harmonious
balance among the oil’s characteristics with none overpowering the others

Hay/Straw
dried grass flavor

Herbaceous
unripe olive fruit reminiscent of fresh green herbs

Melon
indicative of certain olive varietals

Mint
indicative of certain olive varietals

Pear
indicative of certain olive varietals

Peach
indicative of certain olive varietals

Peppery
stinging sensation in the throat, which can force a cough (see pungent)

Pungent
stinging sensation in the throat, which can force a cough (see peppery)

Ripely
aroma/flavor of ripe olive fruit

Round/Rotund
a balanced, mouth-filling sensation of harmonious flavors
Spice: aroma/flavor of seasonings such as cinnamon, allspice (but not herbs or pepper)

Sweet
characteristic of mild oils

Tomato/Tomato Leaf
indicative of certain olive varietals

Tropical
indicative of ripe olive fruit with nuances of melon, mango, and coconut

Walnut/Walnut Shell
nutty (fresh, not oxidized)

Wheatgrass
strong flavor of some green olive fruit

Woody
indicative of olive varietals with large pits

Bad

Acetone
the aroma of nail polish remover, associated with winey defect

Blue Cheese
aroma associated with muddy sediment defect

Brine
salty taste indicating that the oil was made from brined olives

Bacon
smoky essence that may indicate oxidation

Burnt/Heated
caused by processing at too high a temperature

Cucumber
off flavor from prolonged storage, particularly in tin

Dirty
oils which have absorbed unpleasant odors and flavors of dirty waste water during milling

Dreggish
the odor of warm lubricating oil caused by the poor execution of the decanting process

Esparto
refers to straw-like material in mats occasionally used in older mills that may create ahemp-like flavor in oil

Fiscolo
refers to coconut fibers in mats occasionally used in older mills that may create a hemp-like flavor in oil

Flat/Bland
oils that have no positive or negative aroma or flavor characteristic of olive oil; may indicate the presence of refined olive oil

Frozen/Wet Wood
sweet, dry, and untypical aroma/flavor derived from olives that have been exposed to freezing temperatures

Fusty
anaerobic fermentation that occurs when olives are stored in piles too long before milling

Greasy
the flavor of diesel or gasoline caused by equipment problems

Grubby
flavor imparted to oil by olive fly damage to olives

Hay-wood
flavor of dried olives

Muddy Sediment
barnyard-like aroma caused by olives’ prolonged contact with dirt before or after milling

Musty
moldy, humid flavor created by wet olives that have been stored too long before pressing

Metallic
oils that have had prolonged contact with reactive metal surfaces either during processing or storage

Rancid
the flavor of oxidation that occurs as the oil ages, often described as “stale nuts”

Rough
pasty, thick, greasy mouth feel

Sour Milk
aroma associated with muddy sediment defect

Stale Nuts
flavor of oxidized oils, rancidity

Unbalanced
oils with overwhelming flavors of bitterness and pungency

Vegetable Water
oils that have been stored in contact with the water content of the olive after processing

Winey
sour/vinegary flavor caused by aerobic fermentation of olives during processing (see vinegary)

Vinegary
sour/vinegary flavor caused by aerobic fermentation of olives during processing. (see winey)

Yeasty
aroma of bread dough; associated with winey defect