F1ANNEX XIITHE INTERNATIONAL OLIVE COUNCIL’S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL

Annotations:
Amendments (Textual)

3.SPECIFIC VOCABULARY

3.1.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 in olive 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.

F23.1.1.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-wood

Characteristic flavour of certain oils produced from olives that have dried out.

Rough

Thick, pasty mouthfeel sensation produced by certain old 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 which has undergone fermentation processes.

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.

3.2.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.

F33.3.Optional terminology for labelling purposes

Upon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding solely to the following terms according to the intensity and perception of the attributes.

Positive attributes (fruity, bitter and pungent): According to the intensity of perception:

  • Robust, when the median of the attribute is more than 6,0;

  • Medium, when the median of the attribute is more than 3,0 and less or equal to 6,0;

  • Delicate, when the median of the attribute is less or equal to 3,0.

Fruitiness

Set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. It is perceived directly and/or through the back of the nose.

Green fruitiness

Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through the back of the nose.

Ripe fruitiness

Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives. It is perceived directly and/or through the back of the nose.

Well balanced

Oil which does not display a lack of balance, by which is meant the olfactory-gustatory and tactile sensation where the median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.

Mild oil

Oil for which the median of the bitter and pungent attributes is 2,0 or less.

List of terms according to the intensity of perception:

Terms subject to production of an organoleptic test certificate

Median of the attribute

Fruitiness

—

Ripe fruitiness

—

Green fruitiness

—

Delicate fruitiness

≤ 3,0

Medium fruitiness

3,0 < Me ≤ 6,0

Robust fruitiness

> 6,0

Delicate ripe fruitiness

≤ 3,0

Medium ripe fruitiness

3,0 < Me ≤ 6,0

Robust ripe fruitiness

> 6,0

Delicate green fruitiness

≤ 3,0

Medium green fruitiness

3,0 < Me ≤ 6,0

Robust green fruitiness

> 6,0

Delicate bitterness

≤ 3,0

Medium bitterness

3,0 < Me ≤ 6,0

Robust bitterness

> 6,0

Delicate pungency

≤ 3,0

Medium pungency

3,0 < Me ≤ 6,0

Robust pungency

> 6,0

Well balanced oil

The median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.

Mild oil

The median of the bitter attribute and the median of the pungent attribute are 2,0 or less.