Tasting > Components and Characteristics > Vocabulary for Olive Oil > From A to Z
Flavour determined by type of cultivar
Bitter: taste characteristic of oil obtained from green olives or from olives which are turning in colour. It can be more or less pleasant, depending on the intensity.
Bitterness, as we have already seen, it determined by the abundance of flavonoids and secoiridoids – substances revealed only during oral tasting. Usually, bitterness is determined by milling of olives that are not yet perfectly turned in colour, not just by the type of cultivar. If the flavour is not strongly marked, the oil may in time lose this flavour. In some cases bitterness can be determined by milling leaves along with the olives; some mill owners, on seeing greatly damaged fruits, may decide to leave a certain quantity of leaves which hide defects of greater importance with their bitter flavour. Over brief periods this leafy taste livens the oil and makes it pleasant, but in the long run, the real defects become evident.
Sour: sensation characteristic of some oils which, on tasting, produce a tactile reaction of astringency.
This can be said to be on of the slighter defects of an oil, it can originate from the degree of ripeness of the olives which, if very rich in polyphenols, may bring about the precipitation of salivatory ptyalin which can no longer lubricate the oral cavity.
Artichoke: very pleasant taste of artichoke, often found in freshly produced oils.
Sweet: pleasant taste in oil where attributes of bitterness, astringency or piquancy are not at the forefront, without the oil being sugary.
This is a great merit in virgin oils which we may define gentle, only slightly aromatic and uniform without, however, being sickly: in sweet oils the defect is immediately obvious in tasting. The oil does not have a strong smell, its colour is usually golden, the paste is very pleasant. A sweet oil is defined round when, on tasting, it does not present particularly high aromatic peaks, that is from its introduction into the mouth until it is spat out, the taste remains constant.
Grass: flavour characteristic of some oils; taste of newly-cut grass
This descriptor, noticeable even in the smelling phase, is characteristic of certain geographic areas of Greece, Sicily and Sardinia. From an analysis of the head-space of oils characterized by a strong sensation of green fruit – grass, the result is a high content of trans-2-esenale, an aldehyde which has a typical aroma of freshly-cut grass.
Fruity: flavour which brings to mind the smell and taste of sound, fresh fruit, picked at the peak of ripeness.
As we have already mentioned, fruity oils are one of the large categories which are noticeable in the smelling test as they present a series of aromatic nuances which are particularly intense. On tasting it is possible to distinguish a green fruitiness from a ripe fruitiness: the former is much stronger and may also give rise to burning sensations in the final part of the oral cavity, the latter is lighter, less pungent. Fruity oils are easily preserved because they are rich in antioxidants, so they tire more slowly than sweet oils.
Ripe fruitiness: flavour of olive oil obtained from ripe fruits, generally without a strong smell and sickly taste.
Almond: this flavour may be noted in two ways: the typical flavour of fresh almonds, or that of dry, sound almonds which it is possible to mistake for incipient rancidness. It is appreciable as a retro-olfactive sensation when the oil stays in contact with the tongue and palate. It is associated with sweet oils and with those without a strong smell.
This smell is typical of sweet oils – it is attributable to the milling of particularly ripe olives, not only to the type of cultivar.
Apple: characteristic flavour of this fruit.
The taste of apple is particularly noticeable in sweet oils – in some Spanish oils it is particularly strong; in some cases it tends to be sickly and may even be reminiscent of banana.
Piquant: flavour usually linked with fruity and grassy oils. Excessive piquancy is not always appreciated.
Lively: this is said of the smell of a fresh oil which has good lasting aromatic notes – the taste is fairly fruity and has its own personality. This is obviously a merit of an oil.
Flavour determined by geographic cultivation area.
Provenance with this term tasters indicate a whole range of aromatic notes of oils which come from the same geographic area.
Flavour determined by climactic conditions.
Frosted: oils obtained from frosted olives have a particular taste which is difficult to recognize by smell, but is more easily noticed through on tasting. A frosted oil is weak, only slightly viscous on the tongue, tending to a dry or woody taste. These characteristics are accentuated in cooking.
Dry: dryness is noticeable in oils obtained from drupes which have suffered from drought; even more than frosted oils, on the palate they have a dry consistency with no great sensation of adherence to the oral cavity. The taste of a dry oil has no fruitiness or freshness.
Flavour determined by degree of ripeness of olives
Astringent: an oil produced from olives which have not turned in colour is particularly rich in polyphenols, responsible for the sensation similar to biting an unripe fruit.
Flavour determined by harvesting technologies
Net: particular flavour of rubber tending to dry noticeable in oils which have been left on the harvesting nets for a long time.
Flavour determined by times and places of storage of olives
Winy, vinegary: flavour characteristic of some oils, reminiscent of wine or vinegar. It is due basically to the alcoholic fermentation of the sugars with consequent formation of acetic acid, ethyl acetate and ethanol in greater than normal quantities.
This is a very serious defect connected with milling partially fermented olives; it is particularly noticeable by smell: in fact, when other defects are present, these may hide the taste.
Musty – humid:flavour characteristic of oil obtained from fruits in which fungus and yeasts have developed in abundance as a consequence of been left piled up for several days in a damp place.
This recalls the sensation that one has on entering a damp place that has been shut up for a long time. The taste of mould is noticeable principally in the last part of the oral cavity during the final moments of tasting and particularly among the retro-olfactive flavours. It is an extremely serious defect, which is almost impossible to remove.
Heated: flavour characteristic of oil obtained from olives which have been heaped up and undergone an advanced degree of fermentation (lactic); the result is a high concentration of 2 methyl 1 – propanol (isobutilic alcohol) and 3 methyl – 1- butanol (isoamilic alcohol) alcohols. It is not easy to identify the flavour of heating, usually an oil can have the winy and mouldy defects besides this and, not being very strong, it may stay hidden.
Brine: flavour of oil extracted from oils preserved in saline solution.
Flavour determined by extraction technologies
Vegetation water: flavour characteristic of oil due to bad decantation and prolonged contact with vegetation water.
Cooked or over-cooked: flavour characteristic of oil which has been heated to an excessively high temperature or for a prolonged period during milling, especially during thermo-mixing, if this takes place in unsuitable conditions.
Basket: flavour of oil obtained from olives pressed in polluted filtering baskets with the presence of fermented residues.
This serious defect should no longer be found, since good working practices guarantee greater hygiene than in the past. It is a very unusual flavour, easily noticeable during oral tasting, which calls to mind the odour of a basket which has been left full of paste for a few days.
Green leaves (bitter): flavour of oil obtained from over-green olives or olives that have been pressed with leaves or twigs. See bitter.
Smoke: this is noticeable by smell, and more so by taste. It calls to mind a smoked food. This defect was once characteristic of oils produced in mills where olive husks or olive wood was burned to heat the water used in the processes. Nowadays this defect is much rarer.
Lubricants: smell of olive oil obtained from mills where traces of oil, grease or mineral oil remain on the machinery.
Rough: characteristic perception of some oils which, on tasting, produce a dense, pasty tactile oral sensation.
Metallic: flavour reminiscent of metal. It is characteristic of oil which has been kept for a long time in contact with food or metal surfaces, in unsuitable conditions, during the procedures of crushing, mixing, pressing or storage.
This flavour is only present during oral tasting, it is an easily identifiable and recognizable sensation.
Husk: characteristic flavour of olive husks.
Esparto grass: flavour characteristic of oil obtained from olives pressed in new esparto grass baskets. The flavour may be different if the basket is made of green or dried esparto.
Earthy: flavour characteristic of oil obtained from olives harvested with soil on them, or left muddy and unwashed. In some cases this flavour may be evident along with musty – humid.
Flavour determined by preservation techniques
Cucumber: flavour which is produced in oil during excessively long air-tight bottling, especially in tins, and which is attributable to the formation of 2-6 nonadienal.
Dregs or sludge: flavour characteristic of oil recovered from sludge decanted in deposits and presses.
If the oil is left on its dregs, it can absorb very unpleasant flavours and smells. Sludge is easily noticed.
Rancid: flavour characteristic and common to all oils and fats which have undergone a process of oxidation, due to extended contact with air. This flavour is unpleasant and irreversible.
It is possible to recognize a rancid oil by smell.
The oxidation phenomena which develop in an oil give rise first of all to the formation of peroxides, which chemically we can quantify with the number of peroxides, and thereafter to the formation of aldehydes and particular ketones. These products of secondary oxidation are easily noted.
Soapy: flavour with a sensation of taste and smell which recalls green soap.
Deadened or piano: flavour of olive oil which has very slight organoleptic characteristics, due to the loss of the aromatic components.
Tired: An oil which has lost its freshness and vigour may be defined tired.
The tiredness of an oil is brought to notice by comparing an oil from a previous season with one of new production. In the smell test, a tired oil will not give off any particular smell, and on tasting it will produce a certain feebleness and a lack of personality.
Old: flavour characteristic of oil when it is left for too long in harvesting containers. It may also appear in oils which have been bottled for too long.
Flavour determined by hygiene and general cleanliness and by parasites
Grubby: flavour characteristic of oil obtained from olives badly affected by olive-fly larvae (Dacus Oleae).
Flavour determined by time and temperature of scutching.
Cooked or over-cooked: See above in Extraction technologies.
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