Organoleptic Test

Also referred to as sensory evaluation or the sensory test.

The sensory characteristics are the primary indicators of EVOO. However, even the most sensitive palate cannot detect every case of adulteration. All EVOO oils must be free of defects. The sensory components of olive oil are; Aroma, Flavour Profile, Fruitiness, Pungency & Bitterness.

Positive descriptors are; fruity, green, citrus, spicy, fragrant, tropical, soft, over-ripe, bitter and pungent, and they are determined by the quality of fruit produced on the tree.

Negative descriptors are caused by human error and include; fusty, musty, muddy, winey, metallic, rancid, burnt and others.