A disharmonious oil, with one or more components in excess, which end up negatively contrasting with other features.


Contrary to sweet, usually used as a negative term, unacceptable if too strong.


An adjective used to describe the best of oils. It is used to describe well-rounded oils, without predominant scents, which manifests the fullness of its flavours as soon as it is put in the mouth.


Referred to a gentle and graceful oil with a not too marked perfume. The first feeling is mild, usually followed by an almond aftertaste.


Referred to an oil that has a flavour and aromas similar to those of ripe olives. Only the best keep this characteristic, and such oils taste fruity even after several months of storage.


Characteristics of olive oils that have lost their freshness. The product tends to take on a warm gold colour, a round body with fruity taste tending to the sweet.


Referred to a product exposed to the air for too long, where, consequently, the oxidative oxidation process has begun.


Typical flavour of fresh oils, usually accompanied by a bright green colour exalted by chlorophyll. Over time, it tends to diminish until it disappears.


The taste and olfactory sensations that persists after swallowing. Oil tasting can bring to mind the following flavours: green leaf, moss, nut, smell of the undergrowth, hazelnut, almond, artichoke.


Referred to oils that have ended their life cycle.