Olive Oil Definitions

Almond: This taste can either be reminiscent of fresh raw or dried almonds, and the dried almond taste can hint at impending rancidity. Rancidness of olive oil comes about with oxidation of the monounsaturated fat into saturated fat. The taste isn't necessarily bad and doesn't necessarily mean the oil is getting old through oxidation, but it does indicate that the oil has a flat aroma. Apple: A sweet aroma that reminds one of fresh apples piled high in the produce section of the supermarket. Artichoke: Another aroma character, not as sweet as apple, somewhat like the smell of artichokes. Bitter: Another taste that isn't necessarily bad, given context. Pressing olives that aren't quite ripe (green or turning color) causes the bitterness, and as you'd expect, the degree of bitterness depends on the ratio of ripe to not-so-ripe olives in the pressing. Brine: Some of the olives in the pressing had been preserved in salt water before pressing. This preservation might become necessary if the harvested olives can't be pressed soon enough. Freshly picked olives will start to ferment quickly and need to be pressed soon after the harvest. Chamomile: An aroma like chamomile flowers. Citrus Fruit: An aroma with hints of lemon, orange or grapefruit. Cucumber: Results from the oil being in metal containers for too long of a time-this isn't considered a desirable flavor characteristic by most tasters. But then, taste is a subjective matter. Gourmet Olive Oil