Perhaps an oil tasting can give the impression that it is not as complex as a wine tasting, nothing could be further from the truth. The oil gives us a lot of sensations when it comes into contact with our palate, experts use several definitions or terms to describe the oil that is tasted.
If the oil produces a pleasant sensation, the term used is fruityThis sensation should remind us of the taste of a healthy olive, those that are picked when they reach their ideal state of maturation. Although it can also be an oil green fruity, the sensation that it produces is as if we detect that said oil has been elaborated starting from a green olive.
We will name fruity ripe to an oil that gives us the feeling that it has been made from mature olives, even the flavor accompanies this description, since the oil is sweet and has a slightly dull smell. Surely more than once you have read or been told that a certain oil had an apple flavor, green leaves, bitter, sweet, spicy, almond, etc., the truth is that there are a large number of terms to define an oil, positive or negative terms Perhaps the ones we do not know the most are the negative terms, perhaps because, or poor quality oils are not made or for the moment we have not encountered them yet, who knows.
We have verified, the old oil, the most common by the way, since it is usually the result of an oil that has been stored for a long time (in the pantry), another very characteristic is the rancid flavor, it is an oil that, having been excessively in contact with air, has oxidized providing that unpleasant taste.
Another negative oil sensation is the cucumber flavor, especially the result of an oil that has been stored for quite some time in one of those tin cans.
As for the rest of the terms of unpleasant sensations and that we have not yet encountered them, esparto, worm, brine, crushed, etc. Is it possible that any of our readers have perceived any of the sensations just mentioned?