Welcome to Olive Oil
Welcome to Olive Oil
Olive Oil

Two basic organoleptic features, aroma and flavour, are the most important criteria for evaluating olive oil. Organoleptic control is achieved by specialized tasters according to the rules and standards determined by the International Olive Oil Council. Thirty minutes prior to tasting, these people are forbidden to smoke or use any perfume, deodorant, or even soap substances that may affect their final judgment. An hour before tasting, it is also forbidden to taste any food, and they cannot participate in the tasting process if they are taking any medication, have a cold, or are under psychological stress.


Like wine, olive oil has a significant number of flavour and aromatic constituents. The natural aroma and flavour depends on the quality of the oil as well as the olive tree variety, the climatic and terrain conditions under which it grew, and the ripeness of the fruit. The greatest concentration of olive oil aromatic constituents is achieved during the period when the fruit changes from vivid green to slightly violet, heading towards black. Some of the aromatic constituents include aldeydes, carbohydrates, and aliphatic alcohols.

Flavours and aromas:

Amending regulation 2568/91 of the EEC applies to all olive oil producing countries. This regulation helps us learn the wealth of flavours and aromas the different types of olive oil present.

Organoleptic valuation of virgin olive oil
  • Olive ripeness: the smell and flavour of healthy and fresh olives, which have been gathered at the ripening stage
  • Ripe: taste of olive oil produced from ripe olives, mostly without smell and with sugary flavour
  • Unripe: taste of olive oil produced from unripe olives