other defects you might find when tasting olive oil, based on International Olive Council definitions:
- Heated or burnt: Occurs when oil is exposed to excessive and/or prolonged heat during processing.
- Hay-wood: Flavor of oil produced from olives that have dried out.
- Greasy: Flavor reminiscent of diesel oil, mineral oil, or mechanical grease.
- Vegetable water: Flavor acquired by prolonged contact with the vegetable water that is a by-product of pressing olives.
- Brine: Obtained from olives that were brined (such as table olives) before pressing.
- Esparto: Flavor obtained from using new mats made from esparto (a type of grass) when pressing olives.
- Grubby: Flavor obtained from olives that have been attacked by the olive fly, which causes disintegration of the olives before they are harvested.
- Frozen: Flavor obtained from olives that experienced heavy frost or prolonged cold temperatures before being harvested and pressed.