Olive Oil Resources
- www.texasolivegrovemanagement.com - Texas Olive Grove Management
- www.cooc.com - California Olive Oil Council
- www.oliveoilsource.com - The Olive Oil Source
- www.oliveaustralia.aust.com - Australia Olive Oil
- www.imf.org/external/np/sec/decdo/iooc.htm - International Olive Oil Council
- www.olint.com - Olint Magazine (Spanish Language)
- www.agbiolab.com - Agbiolab
- www.olivecenter.ucdavis.edu/ - UC Davis Olive Center
- cesonoma.ucdavis.edu/SpecialtyCrops/OLIVES.htm - University of California Cooperative Extension
Olive Oil Vocabulary
Descriptive Words Relating to the Aroma of an Oil
- Apple: flavor of olive oil is reminiscent of this fruit.
- Banana: flavor of olive oil is reminiscent of this fruit.
- Lemon: flavor of olive oil is reminiscent of its peel.
- Melon: flavor of olive oil is reminiscent of very ripe melons.
- Orange: flavor of olive oil is reminiscent of its peel.
- Passion Fruit: flavor of olive oil is reminiscent of this fruit.
- Pears: flavor of olive oil is reminiscent of cooked or fresh pears.
- Tomato: flavor of olive oil is reminiscent of fresh tomato coulis or tomato skins.
- Earthy: can have unpleasant connotations but often used to convey the idea of a rustic oil.
- Floral or Flowery: reminiscent of a bouquet of flowers.
- Grass*: characteristic flavor of certain oils which is reminiscent of freshly mown grass.
- Hay*: characteristic flavor of certain oils which is reminiscent of more or less dried grass.
- Leafy: generally herbaceous.
- Artichokes: flavor of olive oil is reminiscent of this vegetable.
- Asparagus: flavor of olive oil is reminiscent of this vegetable.
- Avocado: flavor of olive oil is reminiscent of avocados.
- Mushroom: flavor of olive oil is reminiscent of this vegetable; providing this is not moving into very musty flavors it is usually acceptable.
- Almond*: this flavor may appear in two forms: that typical of the fresh almond or that peculiar to dried, sound almonds which can be confused with incipient rancidity. A distinctive taste is perceived as an after-taste when the oil remains in contact with the tongue and palate. Associated with sweet oils which have a flat odor.
- Walnut*: flavor of olive oil is reminiscent of this nut.
- Hazelnut: flavor of olive oil is reminiscent of this nut.
- Nutty*: flavor of olive oil is reminiscent of nuts.
Other Aromas, Including a Few Flights of Fancy!
Aniseed, Buttery, Car tires, Catty, Creamy, Dark chocolate, Dried flowers, Eggy, Petrol.
Words Sometimes Used to Describe the Overall Tasting Experience, Harmony and Balance
- Aggressive: oils which have strong up-front flavors (punchy).
- Delicate: oils which have light aromatic flavors.
- Fragrant: similar to aromatic but perhaps more flowery.
- Harmonious: oils which have good ratios of all organoleptic factors.
- Mellow: oils which are soft and sweet.
- Rich: oils which have a full rounded flavor.
- Rounded: oils which are well balanced.
- Rustic: oils which have hearty aromas and flavors.
Words Describing Off-Flavors Which May Find their Way into the Shop
- Cucumber*: flavor produced when an oil is hermetically packed for too long, particularly in tin containers.
- Fatty: refers to a greasy feeling in the mouth.
- Flat or Smooth: flavor of oil whose organoleptic characteristics are very weak owing to the loss of their aromatic components.
- Harsh*: characteristic sensation of certain oils which, when tasted, produce a mouthfeel reaction of astrigency.
- Old*: characteristic flavor of oil that has been kept too long in storage containers. May also appear in oils which have been packed for excessively long periods.
- Rancid*: characteristic flavor common to all oils and fats that have undergone a process of auto-oxidation caused by prolonged contact with air. This flavor is unpleasant and cannot be corrected.
Off-flavors Which Should Never Find their Way into the Shop
- Brine*: flavor of oil extracted from olives which have been preservedin a saline solution.
- Earthy*: characteristic of oil obtained from olives which have been collected with earth or mud on them and not washed. This flavor may sometimes be accompanied by a musty-humid flavor.
- Esparto*: characteristic flavor of oil obtained from olives pressed in new esparto mats. The flavor may differ on whether or not the mats are made ofnew or dried esparto.
- Fusty (Atrojado)*: characteristic flavor of oil obtained from olives tored in piles which have undergone an advanced stage of fermentation.
- Greasy*: odour of oil extracted in a plant where residues of petroleum, grease or mineral oil have not been properly removed from the machinery.
- Green leaves*: flavor of oil obtained from excessively green olives or olives that have been crushed with leaves or twigs.
- Grubby*: characteristic flavor of oil obtained from olives which have been heavily attacked by the grubs of the olive fly.
- Heated or Burnt*: characteristic flavor of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed if this is done under unsuitable conditions.
- Metallic*: flavor that is reminiscent of metal. Characteristic of oils which have been in prolonged contact under unsuitable conditions with foodstuffs or metallic surfaces during crushing, mixing, pressing or storage.
- Muddy sediment*: characteristic flavor of oil recovered from the decanted sediment of vats and underground tanks.
- Mustiness-Humidity*: characteristic flavor of oil obtained from fruit in which large numbers of fungi and yeast have developed, as a result of being stored in piles in humid conditions for several days.
- Pomace*: characteristic flavor that is reminscent of the flavor of olive pomace.
- Pressing mat*: flavor of oil obtained from olives that have been pressed in dirty pressing mats in which fermented residues have been left.
- Rough*: characteristic perception in certain oils which, when tasted, produce a thick, pasty mouthfeel sensation.
- Soapy*: flavor producing an olfactory gustatory sensation reminiscent of that produced by green soap.
- Vegetable water*: characteristic flavor acquired by oil as a result of poor decantation and prolonged contact with vegetable water.
- Winey-Vinegary*: characteristic flavor of certain oils reminiscent of wine and vinegar.
* = Words which are on the EC approved list together with their official definitions