Look for pleasant fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral, while green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the variety of olive.
Good Extra Virgin Olive Oil is...
Fresh olives oil will have a mostly pleasant acrid flavor sensation on the tongue.
A peppery sensation in the mouth and throat is a sign of abundant nutrients in good, fresh extra virgin olive oil.
This elegantly well – balanced oil has a lovely fresh aroma of newly cut grass and lots of nuttiness on the palate.
A well-balanced medium-style extra virgin olive oil, interesting on the nose with a fresh aroma of green olives.
An intense aroma, with apple and green banana on the nose, this oil has a gentle bitterness and tingling pungency to present a full rounded flavour.
5 defects on extra virgin olive oil
Rancid: The oil smell and tastes a bit like butter that has gone off.
Winey or vinegary: A sharp winey or vinegary taste or smell, usually caused when the fruit has started to ferment before processing.
Fusty or muddy: An “old sock” or dirty smell, caused by advanced fermentation.
Musty: Unpleasant aroma and taste caused by fungal growth on the fruit
Metallic: Aroma and flavour that suggest contact with metal other than stainless steel