Apple/Green Apple: indicative of certain olive varietals Almond: nutty (fresh not oxidized) Artichoke: green flavor Astringent: puckering sensation in mouth created by tannins; often associated with bitter, robust oils Banana: ripe and unripe banana fruit Bitter: considered a positive attribute because it is indicative of fresh olive fruit Buttery: creamy, smooth sensation on palate Eucalyptus: aroma of specific olive varietals Floral: perfume/aroma of flowers Forest: fresh aroma reminiscent of forest floor, NOT dirty Fresh: good aroma, fruity, not oxidixed Fruity: refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth. Grass: the aroma of fresh-cut (mowed) grass Green/Greenly: aroma/flavor of unripe olives Green Tea: characteristic of some unripe olive varieties Harmonious: balance among the oil’s characteristics with none overpowering the others Hay/Straw: dried grass flavor Herbaceous: unripe olive fruit reminiscent of fresh green herbs Melon: indicative of certain olive varietals Mint: indicative of certain olive varietals Pear: indicative of certain olive varietals Peach: indicative of certain olive varietals Peppery: stinging sensation in the throat which can force a cough (see pungent) Pungent: stinging sensation in the throat which can force a cough (see peppery) Ripely: aroma/flavor of ripe olive fruit Round/Rotund: a balanced, mouth-filling sensation of harmonious flavors Spice: aroma/flavor of seasonings such as cinnamon, allspice (but not herbs or pepper) Sweet: characteristic of mild oils Tomato/Tomato Leaf: indicative of certain olive varietals Tropical: indicative of ripe olive fruit with nuances of melon, mango, and coconut Walnut/Walnut Shell: nutty (fresh not oxidized) Wheatgrass: strong flavor of some green olive fruit Woody: indicative of olive varietals with large pits

Acetone: aroma of nail polish remover, associated with winey defect Blue Cheese: aroma associated with muddy sediment defect Brine: salty taste indicating that oil was made from brined olives Bacon: smoky essence that may indicate oxidation Burnt/Heated: caused by processing at too high a temperature Cucumber: off flavor from prolonged storage, particularly in tin Dirty: oils which have absorbed unpleasant odors and flavors of dirty waste water during milling Dreggish: odor of warm lubricating oil caused by the poor execution of the decanting process Esparto: refers to straw-like material in mats occasionally used in older mills that may create a hemp-like flavor in oil Fiscolo: refers to coconut fibers in mats occasionally used in older mills that may create a hemp-like flavor in oil Flat/Bland: oils which have no positive or negative aroma or flavor characteristic of olive oil; may indicate presence of refined olive oil Frozen/Wet Wood: sweet, dry, and untypical aroma/flavor derived from olives which have been exposed to freezing temperatures

Fusty: anaerobic fermentation that occurs when olives are stored in piles too long before milling Greasy: flavor of diesel or gasoline caused by equipment problems Grubby: flavor imparted to oil by olive fly damage to olives Hay-wood: flavor of dried olives Muddy Sediment: barnyard-like aroma caused by olives' prolonged contact with dirt before or after milling Musty: moldy, humid flavor created by wet olives that have been stored too long before pressing Metallic: oils that have had prolonged contact with reactive metal surfaces either during processing or storage Rancid: the flavor of oxidation that occurs as the oil ages, often described as “stale nuts” Rough: pasty, thick, greasy mouth feel Sour Milk: aroma associated with muddy sediment defect Stale Nuts: flavor of oxidized oils, rancidity Unbalanced: oils with overwhelming flavors of bitterness and pungency Vegetable Water: oils that have been stored in contact with the water content of the olive after processing Winey: sour/vinegary flavor caused by aerobic fermentation of olives during processing (see vinegary) Vinegary: sour/vinegary flavor caused by aerobic fermentation of olives during processing. (see winey) Yeasty: aroma of bread dough; associated with winey defect