The attributes are:
- Olive fruitiness, as a particularly desirable and sought-after virtue in extra virgin olive oil.
- Positive attributes which extra virgin olive oils must have (bitter, spicy, sweet, green, etc.), come from healthy fruit. If the extraction process, storage and subsequent life of the oil are ideal, the extracted oil has a more or less intense smell.
- Negative attributes (defects, unpleasant feelings), the defects that can be seen in a virgin olive oil may originate in one of the stages of the process. An incorrectly produced virgin olive oil has defects of various kinds on the palate that alter its qualities and may even modify its exquisite “...".“flavor”olfactory and taste sensations that are perceived when a portion of extra virgin olive oil is held in the mouth and chewed.
