The sense of smell detects olfactory sensations directly, which can be pleasant or positive / unpleasant or negative.
The sense of smell captures the attribute of “fruity”.”
The “fruity” must be reminiscent of the variety of olive from which the extra virgin olive oil is made, and this can be:
- Green fruity, when the olfactory sensations are reminiscent of green olives harvested before or during veraison.
- Ripe fruity, when the olfactory sensations are reminiscent of ripe olives harvested when they have reached maturity.
Other olfactory sensations positive:
- Almond: olfactory sensation reminiscent of fresh almonds
- Apple: Olfactory sensation reminiscent of the smell of fresh apples.
- Grass: Typical olfactory sensation of freshly cut grass.
- Fig leaf: typical olfactory sensation of fig leaf
- Olive leaf: Olfactory sensation reminiscent of the smell of fresh olive leaves.
Olfactory sensations refusals:
- Sour, vinegary, acidic or vinegary, characteristic of some oils, reminiscent of wine or vinegar. It is mainly due to an aerobic fermentation process of the olives or the remains of the olive paste which results in the formation of acetic acid, ethyl acetate and ethanol.
- alpechin acquired by the oil through prolonged contact with vegetation waters, which have already undergone fermentation processes
- Rancidity of oils that have undergone an intense oxidative process
- Atrojado / borras, characteristic of oil obtained from olives piled or stored in such conditions that they have undergone an advanced degree of anaerobic fermentation.
- Mould/moisture, characteristic of oil obtained from olives in which abundant fungi and yeasts have developed as a result of having been stored in humid conditions for several days.
- Metallic, reminiscent of metals. Characteristic of oil which has been in prolonged contact with metal surfaces during grinding, beating, pressing or storage.
- Wet wood: Characteristic of oils extracted from olives that have undergone a freezing process on the tree (olive frost).
- Cooked, burnt: Characteristic of oil caused by excessive and/or prolonged heating during its production, particularly during the mixing of the paste, if this is carried out under inadequate thermal conditions.
- hay, wood: characteristic of some oils from dried olives
- Lubricant: reminiscent of diesel, grease or mineral oil.
- Capacho, esparto, characteristic of oil obtained from olives pressed in esparto mats.
- Soil: Characteristic of olives harvested with soil, muddy and not washed.
- Worm: Characteristic of oil obtained from olives heavily attacked by olive fly larvae.
- Cucumber: Occurs in oil during excessively long, airtight packaging, particularly in tinplate.
