Fresh grass, tomato, almond, fruit, flowers… Exploring these aromas — and learning to identify possible defects — offers a simple way to better understand the complexity of extra virgin olive oil.
When we taste an extra virgin olive oil with attention, we can discover a surprisingly broad range of aromas and nuances. Some may recall freshly cut grass, tomato, almond, apple, artichoke, nuts, flowers, citrus fruits or aromatic herbs.
These aromas are not added to the oil. They are part of its natural sensory profile and can vary depending on the olive variety, its degree of ripeness and the conditions in which the oil has been produced.
Tasting also helps us recognize possible defects — undesirable sensations that are an important part of assessing the quality of an olive oil.
Visual Guide to EVOO Attributes and Defects
See the full chart on the following page
Eva Cabanes
CEO & Co-founder
Miliunverd · Olis de Finca