Sensorial Dictionary

Positive Attributes (Merits)

Bitter	Typical, intense taste of oils from green olives.
Full-bodied	Tactile sensation of density, typical of a high-quality oil.
Color ranging from green to yellow	Depending on the area of origin, the process of extraction or ripeness of the fruit, one or the other nuance may be dominant, without affecting the quality of the oil.
Grassy	In fruity oils, a note reminiscent of the scent of freshly cut grass.
Floral	Pleasant sensation reminiscent of flowers’ permeating scent.
Fruity	The typical taste of a healthy, fresh olive.
Woody	A sensation reminiscent of the scent of the underwood, it is more frequently found in Umbrian oils.
Almond	Typical bittersweet aftertaste reminiscent of this nut.
Green tomato	Aroma reminiscent of this vegetable, found more often in Sicilian oils.
Pungent	Spicy aftertaste, especially intense in oils rich in antioxidants.ące.

Negative Attributes (Defects)

Phenic acid	Typical smell, often found in poor-quality oils from Andalusia (Spain), often associated to the smell of cat urine.
Winey	The smell of oils from poorly stored olives, in which sugars have fermented forming alcohol or vinegar.
Moldy	Similar to the smell of moldy bread, it is often found in oils from olives stored in warm, humid environments.
Rancid	Typical smell of deteriorated fat, such as yellowed (rotten) ham.
Red hues	They can be found in poorly stored oils, especially those exposed to direct light.
Fusty	Smell found in oils from fermented olives, slightly reminiscent of cheese.
Earthy	This smell can be perceived in oils from olives picked from the ground; it is reminiscent of the smell of air after the rain.
Greasy	Tactile aftertaste sensation, typical of oils that feel sticky to the palate.