THE SPECIFIC VOCABULARY TO DESCRIBE EXTRA VIRGIN OLIVE OIL

Positive attributes
Fruity: range of smells (dependent on variety) characteristic of oil from healthy fresh fruit, green or white, perceived directly or retronasally.
Bitter: characteristic taste of oil from green olives or olives turning colour.
Pungent: tingling sensation characteristic of oil made at the beginning of the season mainly from olives that are still green.

Negative attributes
"Atrojado" (fusty): characteristic flavour of oil from piled olives in advanced anaerobic fermentation.
Mustiness/humidity: characteristic flavour of oil from olives in which large numbers of fungi and yeasts had developed as a result of storage for several days in humid conditions.
Muddy sediment: characteristic flavour of oil that has remained in contact with sediment in vats and tanks.
Winey/vinegary: characteristic flavour of certain oils reminiscent of wine or vinegar, due basically to formation of acetic acid, ethyl acetate and ethanol by fermentation of the olives.
Metallic: flavour reminiscent of metal, characteristic of oil that has been in prolonged contact with metal surfaces during crushing, mixing, pressing or storage.
Rancid: flavour of oil that has become oxidised.
Heated or burnt: characteristic flavour caused by excessive and/or prolonged heating during production, particularly by thermo-mixing of the paste in unsuitable conditions.
Hay/wood: characteristic flavour of certain oils from dry olives.
Rough: thick and pasty mouthfeel produced by some oils.
Greasy: flavour reminiscent of diesel, grease or mineral oil.
Vegetable water: flavour acquired by oil through prolonged contact with the vegetable water.
Brine: flavour of oil from olives preserved in salt solution.
Esparto: characteristic flavour of oil from olives pressed in new esparto mats. It can vary according to whether the mats are of green or dried esparto.
Earthy: flavour of oil from olives collected with earth or mud on them and not washed.
Grubby: flavour of oil from olives heavily attacked by grubs of the olive fly (Bactrocera oleae).
Cucumber: characteristic flavour of oil kept too long in hermetically sealed containers, notably in tins, attributed to formation of 2,6-nonadienal