Expert Corner: Judge The Olive Oil By Its Taste - The Sensory Dictionary for Olive Oil

Home > News & Articles > Olive Oil News & Articles > Expert Corner: Judge The Olive Oil By Its Taste – The Sensory Dictionary for Olive Oil

Positive Attributes

Fruity: Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.

Bitter: Characteristic primary taste of oil obtained from green olives or olives turning colour. It is perceived in the circumvallate papillae on the “V” region of the tongue.

Pungent: Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.

Optional Terminology For Labelling Purposes

Upon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes.

Positive attributes (fruity, bitter and pungent), according to the intensity of perception:
– Intense, when the median of the fruitiness is more than 6;
– Medium, when the median of the fruitiness is between 3 and 6;
– Light, when the median of the fruitiness is less than 3.

Fruity: Set of olfactory sensational characteristic of oil which depends on the variety of olive, comes from matured and fresh olives and in which neither green nor ripe fruitiness predominates. It is perceived directly and/or through the back of the nose.

Greenly fruity: Set of olfactory sensational characteristic of oil which is reminiscent of the green fruit, depends on the variety of olive and comes from green, matured, fresh olives. It is perceived directly and/or through the back of the nose.

Ripely fruity: Set of olfactory sensational characteristic of oil which is reminiscent of a ripe fruit, depends on the variety of olive and comes from matured, fresh olives, green or ripe. It is perceived directly and/or through the back of the nose.

Well balanced: Oil which does not display a lack of balance for the olfactory, gustatory and tactile sensations. In such case the median of the bitter and/or pungent attributes is 2 (two) points higher than the median of the fruitiness.

Mild oil: Oil for which the median of the bitter and pungent attributes is 2 or less

Negative Attributes

Fusty/muddy sediment: Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.

Musty-humid: Characteristic flavour of oils obtained from fruits which have been stored in humid conditions for several days and as a result large numbers of humid fungi and yeasts have developed on it.

Winey-vinegary Acid-sour: Characteristic flavour of certain oil with reminiscent of wine or vinegar. This vinegar flavour is mainly due to a process of aerobic fermentation in the olives or in acid-sour olive paste left on pressing mats which have not been properly cleaned which leads to the formation of acetic acid, ethyl acetate and ethanol.
Metallic: Flavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.

Rancid: Flavour of oils which have undergone an intense process of oxidation.

Heated or burnt: Characteristic flavour of oils caused by excessive and/or prolonged burn/heating during processing, particularly when the paste is thermally mixed, especially if this is done under unsuitable thermal conditions.

Haywood: Characteristic flavour of certain oils produced from olives that have dried out.

Rough: Thick, pasty mouthful sensation produced by certain old oils.

Greasy: Flavour of oil reminiscent of that of diesel oil, grease or mineral oil.

Vegetable water: Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
Brine: Flavour of oil extracted from olives which have been preserved in brine.

Esparto: Characteristic flavour of oil obtained from olives pressed in new esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto.

Earthy: Flavour of oil obtained from olives which have been collected with earth or mud on them and not washed.

Grubby: Flavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly (Bactrocera oleae).

Cucumber: Flavour produced when oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2, 6 nonadienal.

Wet wood: Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree.

Expert Corner: Judge The Olive Oil By Its Taste - The Sensory Dictionary for Olive Oil, 5.4 out of 10 based on 17 ratings

Post Views


1,505
VN:F [1.9.22_1171]
Rating: 5.4/10 (17 votes cast)
VN:F [1.9.22_1171]
Rating: +4 (from 4 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *