Negative attributes:
Fusty/muddy sediment	Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
Musty-humid-earthy	Characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days or of oil obtained from olives that have been collected with earth or mud on them and which have not been washed.
Winey-vinegary acid-sour	Characteristic flavour of certain oils reminiscent of wine or vinegar. This flavour is mainly due to a process of aerobic fermentation in the olives or inolive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.
Rancid	Flavour of oils which have undergone an intense process of oxidation.
Frostbitten olives (wet wood)	Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree.
Other negative attributes:
Heated or burnt	Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.
Hay-hood	Characteristic flavour of certain oils produced from olives that have dried out.
Rough	Thick, pasty mouth feel sensation produced by certain oils.
Greasy	Flavour of oil reminiscent of that of diesel oil, grease or mineral oil.
Vegetable water	Flavour acquired by the oil as a result of prolonged contact with vegetable water.
Brine	Flavour of oil extracted from olives which have been preserved in brine.
Metallic	Flavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
Esparto	Characteristic flavour of oil obtained from olives pressed in new esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto.
Grubby	Flavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly (Bactrocera oleae).
Cucumber	Flavour produced when an oil is hermetically packed for too long, particularly in tin containers and which is attributed to the formation of 2 - 6 nonadienal.
Positive attributes:
Fruity	Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.
Bitter	Characteristic primary taste of oil obtained from green olives or olives turning colour. It is perceived in the circumvallate papillae on the “V” region of the tongue.
Pungent	Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.