Conditions for tasting extra virgin olive oil
The International Olive Council (IOC) has developed a system for objective organoleptic (tasting) evaluation of olive oil to determine the quality and commercial value of an olive oil. This grading method is based on panels of trained tasters who recognize the absence and/or presence of specific positive and negative (faulty) characteristics.
While the IOC rating is an objective method of determining whether or not an olive oil has off-flavors, this method does not allow for flavor descriptions as the descriptive language is subjective. They provide the following terms to guide you through your own taste experiences.
nussig (frisch, nicht oxidiert)
Hinweis auf bestimmte Olivensorten
Aroma von Nagellackentferner, verbunden mit weinigem Defekt
Aroma im Zusammenhang mit schlammigem Sedimentdefekt