EVOO must not have defects.
Certain negative attributes can exist in olive oil due to errors during the production phases, while others can be caused by poor conservation before delivery to the consumer. In these cases, the oil must not be classified as “Extra Virgin.”
The principal negative attributes of the flavors are:
Additional negative attributes and odors are: acid-sour, brine, cucumber, hay-wood, vegetable water, rough, greasy and grubby.
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