Prestige Extra Virgin Olive Oil

Our olive oil

The organic, extra virgin, early harvest olive oil Prestige Ultra Premium EVOO comes from olives of the Koroneiki variety, grown in our olive groves in Achaia. The olives are harvested in mid October, when they are still green and unripe. They are processed in our privately-owned olive mill, on the day they are harvested using cold pressing. In this way quality, nutrients and the rich aromatic profile of our olive oil is guaranteed. 

prestige

Polyphenols & Benefits to health

In accordance with European Regulation 432/2012 (L 136/25/05/2012), olive oil may bear the indication “Health Claim”, if it has a high content of polyphenols, i.e. at least 250mg of polyphenols per 1 Kg of olive oil. Phenols like oleocanthal and oleacein, found only in olive oil, have significant biological activity and have been associated with anti-inflammatory and anti-oxidant action, as well as with protective action for the heart and nervous system.


It has been proven that the daily consumption of 20g Olive oil with Health Claim provides at least 5mg of hydroxytyrosol and derivatives, helping protect blood lipids from oxidation stress.

Aromatic Profile & Food Pairing

A fully balanced olive oil of the Koroneiki variety. On the nose, “green” aromas of freshly cut grass, olive leaves and banana. A lovely harmony of the fruity, the bitter and the spicy. In the mouth, predominant notes of tomato leaves, almonds and green pepper, adding a pleasant freshness.

The early harvest Prestige Ultra Premium EVOO is best consumed raw, sprinkled on literally any dish.

It makes exquisite pairings with: Bruschetta, citrus fruits, yoghurt, bitter greens, Madagascar vanilla ice cream, legumes, green salads, spicy tomato recipes and BBQ beef. It is also ideal for cooking, frying or sautéing.

Contact PRESTIGE EXTRA VIRGIN OLIVE OIL:

NIOELIA OLIVE OIL

nioelia olive oil

Life Essence 

NIOÉLIA is an extra virgin olive oil (EVOO) of Koroneiki variety, rich in phenols. Its name comes from the merging of the words “NIO” and “ÉLIA”. “NIO”, in the local dialect of Zakynthos where we come from, means each year’s new olive oil, while “ÉLIA” refers to the ancient, blessed tree which offers us its wonderful juice, the olive oil. The “NIO oil” is an expression that accompanies us from our childhood.

When we saw our parents and grandparents, at the beginning of October, prepare for the new olive oil season by making wooden rods and ladders, preparing at the same time the sacks, the sieves, the nets and the oilcloths. Back then, we were eager to taste the “NIO” together with freshly baked bread as it flowed from the separator in the olive mill. To feel that characteristic bitterness in the throat, where we now know that it is due to the high concentration of phenols. So we invite you to get to know NIOÉLIA, a hand-picked superior quality olive oil, produced for over a century with a lot of love and passion for you.

Family Tradition

We follow the same principles of our ancestors and share the same passion for our work. Our family’s olive groves are located in our village, Agia Marina. We grew up daydreaming under the olive trees and the olive groves used to be our playground. For us, NIOÉLIA is not simply a product but an expression of our craftsmanship .

olive oil

Hand picked

We protect our product, by following our family’s traditional guidelines, and pick olives with our hands. The reason why is simple. NIOÉLIA is the olive oil which has nourished our family, our friends and our beloved ones. Now, the time has come to offer it to you.

Early Harvest

NIOÉLIA Premium Early Harvest is produced from raw olives. This contributes to its high phenolic profile. Moreover, notably low acidity and flawless organoleptic results describe our entire production. All relevant documentation and certifications, if needed can be provided upon request.

NIOÉLIA, a Greek premium extra virgin olive oil.

Our premium product is a high phenolic extra virgin olive oil (EVOO) of early harvest. When the fruit (i.e. the olive) is still green and has its normal shape, the olive fruit is picked manually in order to provide protection against micro – “injuries” which can significantly affect quality. Daily oiling, under cold extraction, is another key factor that contributes to its superior quality. Thus, we produce a polyphenolic, notably low acidity olive oil (<0.3%), which holds the characterization of therapeutic (Health Claim E.U. 432/2012), preventing various diseases such as osteoarthritis, many types of cancer, increased cholesterol levels etc.

This particular olive oil, of Koroneiki single variety (100%), is collected on the eastern slopes of Mount “Vrachiona”, which remain sunny throughout the day, at 220 m altitude in the area of Agia Marina, Zakynthos. Its color is intensely bright green due to the fact that unripe olives have a high content of chlorophyll. The taste is fruity and intensely bitter with an orange aroma (something that characterizes many Zakynthian olive oils due to the simultaneous flowering of oranges).

OLIVE OIL

Why High Phenolic Olive Oil? Why is it good for you?

When it comes to phenols, NIOÉLIA belongs to the Silver Category (>500 mg/Kg of phenolic compounds) of High Phenolic Olive Oils. This type of olive oil is recommended to be consumed in a short period of time (max 1 year). Once the bottle is opened, it is crucial to take good care of it in order to preserve the phenols. More precisely, light, oxygen and heat are enemies of any olive oil. So keep in mind to store it in a dark and cool place and close the bottle well after use. This way you will prolong its quality, acidity and phenolic content.  All the previous are the main reasons for our white colored 250ml and 500ml bottles.

The categories,  (bronze, silver and gold) are based on the specifications and requirements of the World Olive Center for Health . An officially recognized and affiliated organization with the National and Kapodistrian University of Athens in Greece.

HEALTH CLAIM

According to the EU Health Claim Labeling Regulation (432/2012), the claim may be used only for olive oil which contains at least 5mg of hydroxytyrosol and its derivatives. The beneficial effect for the consumers is obtained with a daily intake of 20gr of olive oil (~ 1.5 tbs). This daily intake of high phenolic olive oil contributes to the protection of blood lipids from oxidative stress.

Top universities around the world such as UC Davis and Harvard University, among others, embraced this idea and have actively supported it by conducting research over the last decade. Essentially, High Phenolic Olive Oil has been found to help:

· lower blood pressure

· protect the arteries from damage

· lower bad cholesterol

· reduce the risk for type II diabetes

· prevent many types of cancer

· prevent strokes

· fight premature aging

· decrease the risk for depression and dementia

· slow the progression of Alzheimer’s up to 40%

· reduce inflammations in the body

Contact NIOELIA:

Keiron Olive Oil

Keiron Olive Oil

Keiron is a limited-production, award -winning, rich in polyphenols, extra virgin olive oil with low acidity, obtained only from green olives of the Greek variety ” Konservolia Piliou Volou”, not chemically treated, handpicked the first week of October and cold pressed one hour after the harvest. Our production choice sacrifies the yield in order to characterize Keiron by its appetizing fruity aroma, its pleasant taste of bitter and spicy and its health properties.

Our family has over one hundred years of history in the production of extra virgin olive oil. In 1895, the Anagnostou family had already built a steam mill in the village of Afetes in Greece. Today its chimney is the symbol of our company. Thanks to this family heritage and the technical skills we acquired our early harvest extra virgin olive oil Keiron is born.

                                                              

Today, we great-grandchildren, carry on this century-old tradition. It’s updating the ancient techniques with the new skills and technologies acquired by us, that today we are able to bring to your table Keiron, a superior extra virgin olive oil that contains all the colors, the aromas and the flavors of our unspoiled territory.

                                                         

Keiron is named after the mythological centaur famous for its healing powers and herbal knowlodge. In fact, it lived on Mount Pelion, in Greece, the historical region called Thessaly, the exact place our olives come from.

                                                                                 TERRITORY

                                                        

The chemically untreated secular olive groves from which Keiron comes are located in Afetes, a village overlooking the Aegean sea surrounded by unspoiled nature that make it a refuge for foxes, wild boars, snakes, birds of prey, and where you can find oregano, thyme, chamomile, strawberry trees, figs, chestnut trees, blackberries, bees and many other species of insects, a symptom of a healthy, rich, alive territory.

                                                        

Keiron has beneficial properties for the body. Extra virgin olive oil is a vegetable fat with a high content of monounsaturated fats (oleic acid), polyunsaturated (omega 3 – omega 6), polyphenols, vitamin E and K and minerals. This makes it our important ally against heart diseases, high cholesterol, diabetes. Suitable for all ages, it stimulates bone mineralization. The antioxidant properties of the polyphenols present in it have an antitumor and anti-aging action. Emollient and moisturizing, it fights wrinkles thanks to the vitamin E. Keiron, wellness and taste in a product.

                                                                olive oil

Contact KEIRON OLIVE OIL:

Marmaro Olive Oil

Meet the History

Olive and Marble are two of the most distinguished elements of greek culture from Ancient times until these days.

We started the cultivation of this sacred tree and its fruit eighty years ago in a place, which was called Marmaro (means marble in greek) and was located between the villages Olynthos and Kalyves, in Chalkidiki.

MARMARO Olive Oil belongs to the “Chondroelia of Chalkidiki” variety, which is most known for its big, shiny and green olives that are harvested by hand. This kind of olive oil has low levels of acidity but it is full of polyphenols (antioxidants) which are beneficial for health and furthermore they can prevent illnesses. Olives are gathered at our irrigated olive groves, which are taken care for a year in order to produce Agoureleo (early harvest olive oil from unripe olives). During the years, our experience and respect to the olive trees has made MARMARO Olive Oil the best product of its kind.

                                 

From farm to table

The “Green Olives of Chalkidiki” come exclusively from the varieties “Chondrolia Chalkidiki” and “Chalkidiki” of Olea Europea. The olives produced by these varieties in Chalkidiki are characterized by a large size of fruit with a great proportion of flesh to kernel, bright green/greenish-yellow color, fine fruity aroma and taste slightly bitter, spicy and lacking sense of greasyness due to centuries of adaptation olive trees in the particular soil-climatic conditions of the area, as well as the cultivation techniques applied by the olive growers (picked by hands directly from the tree and not from the ground).
Integrated Management is the way of managing crops aimed at producing high-quality agricultural products using appropriate methods so that there is no burden on the environment and has a positive effect on human health.

                                        

Our Products

“MARMARO” olive oil is a superior category olive oil produced by unripe olives of “Green olives of Chalkidiki” variety, picked up directly by hand. The process used is cold extraction, solely by mechanical means. It has an intense flavour and a slightly bitter with spicy aftertaste. Its main characteristic is low acidity and is high in antioxidants.
The daily consumption of 20 gr by “MARMARO” olive oil provides 7.4 mg of tyrosol and hydroxytyrosol derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of olive oils that protect from blood lipid peroxidation, according to Commission Regulation No 432/2012 of the European Union. It is underlined that oleocanthal and oleosin have important biological activity, as well as anti-inflammatory, antioxidant, cardio-protective and neuroprotective properties.

                               

 

Early Harvest Olive Oil

“MARMARO” olive oil is a superior category olive oil produced by unripe olives of “Green olives of Chalkidiki” variety, picked up directly by hand. The process used is cold extraction, solely by mechanical means. It has an intense flavour and a slightly bitter with spicy aftertaste. Its main characteristic is low acidity and is high in antioxidants.

                              

The daily consumption of 20 gr by “MARMARO” olive oil provides 7.4 mg of tyrosol and hydroxytyrosol derivatives. Olive oils that contain >5 mg per 20 gr belong to the category of olive oils that protect from blood lipid peroxidation, according to Commission Regulation No 432/2012 of the European Union. It is underlined that oleocanthal and oleosin have important biological activity, as well as anti-inflammatory, antioxidant, cardio-protective and neuroprotective properties.

                                                       

Contact MARMARO OLIVE OIL:

Oilove

Oilove® is a family-owned business formed by individuals who have been successful in their professional careers but meantime because of their obsession with high quality nutrition intake and influences from family background in agriculture, they started up Oilove® as an entrepreneurial effort.

Out of our own need to produce premium quality nutritious products and the passion to share them with others, we dedicate care and love to bring to our customers the best quality possible in various local varieties of Greek extra virgin olive oils (EVOO) using strict organic farming methods prescribed by the European Union guidelines.

At Oilove® we produce, package, and distribute internationally, premium quality extra virgin olive oils from our fields in two regions of Greece, Arcadia and Fokida, and we have been officially certified for all the activities in production and distribution of organic products. We also design and produce custom products at the request of our customers depending on the target market and cost requirements.

                                   

 

Our Organic EVOOs

We produce two (2) types of certified Organic Extra Virgin Olive Oil (EVOO) in our own fields across Greece differentiated by region of cultivation and olive crop variety. We are using the cold extraction method in order to maintain the beneficial properties of olives.

The first Organic EVOO is produced in Arcadia, Peloponnese area (Origin Astros) while the 2nd one is produced in Fokida area (Origin Tolofon) in Central Greece. Following production (typically at end of October each year), the olive oils are safely kept under ideal storage conditions (temperature, humidity) in inox steel tanks, protected for oxidization, in our manufacturing plant which also adheres to the high quality standards required for storage and packaging of organic products.

                                         

 

Origin Astros

The “Origin Astros” EVOO is made from a blend of up to three (3) varieties of olives, (Megaritiki, Manaki and Koroneiki) grown in plain and semi mountainous areas of Voria Kynouria of Arcadia. giving a sensation of smoothness and great aroma. The oil colour is yellowish-golden and has a medium fruity and pungent taste.

In its limited edition, the “Origin Astros” EVOO contains a special blend that is of increased fruity and bitter intensity.

                                              

 

Origin Tolofon

The “Origin Tolofon” EVOO is made of a blend of 2 varieties of olives, (Patrini, Koroneiki) grown in the slopes of Tolofon, Fokida Greece. Our olive grove consists of several thousand trees on a gradual rising slope of a low-elevation mountainous
area and most of the trees are newly-planted, producing a high quality thin oil with a unique amber color. The taste is medium fruity and pungent and mildly bitter.

In its limited edition, the “Origin Tolofon” EVOO contains a special blend that is of increased bitter intensity.

          

Contact OILOVE:

Yanni’s Olive Grove

YANNI’S OLIVE GROVE is a family company located at the Halkidiki peninsula in Northern Greece.

Our olivetrees are located in the village of NeaPotidaia, and the process facility in Nea Tenedos.

                                

The founder is Yannis Prodromou, who cultivates olives from indigenous Halkidiki olive varieties and produces Early Harvest Extra Virgin olive oil & table olives from trees grown exclusively on his own waterfront estate.

Cultivation process:
– The cultivation process is vertically integrated.
– The fully controlled process can offer assured traceability from the field to the finished product.
– The cultivation of our 10.000 olive trees is under the care of the Krinos Olive Center of the AMERICAN FARM SCHOOL.
– A unique high-tech agricultural system is being applied, called “gaiasense” which provides on-line data to the company about all the needs of the olive trees, so the highest quality can be achieved.

                                                  

Standardization process:
– The company follow the exact rules of European International Olive Council.
– All Yanni’s EVOOS are being filtered before storing.
– They are stored in stainless steel tanks and in conditions of zero oxygen and controlled temperature (14-16 C).
– They are bottled with nitrogen gas.
– They are stored at low temperature.

                                                            

Environment
– Maximum environmental protection is achieved through with natural fertilizers and water economy through controlled irrigation systems.
– All packaging materials are environmentally friendly, certified by UK association called OPRL.

                                                     

Awards:
– From 2016 till today “The Standard of Excellence Health & Nutrition” Award.
– More than 50 awards from the greatest international quality competitions.
– The products were honored with the “TOP EVOOS OF THE YEAR” and the company with “TOP 100 SOCIETIES OF THE YEAR” by the “World ranking EVOOS”.

                                     olive grove

Awards

Contact YANNI'S OLIVE GROVE:

elawon

E-LA-WON

Keeping the tradition alive through generations.

 

Our olive oil is the outcome of many decades of experience and it is produced with respect to the consumer and the environment. Its original taste, from koroneiki variety, is essential in everyday nutritional needs as its uncompromising quality matches the demands of healthy cooking and gastronomic creations at once. Everyday use of extra virgin olive oil becomes a certified shield for human body.

Greece is our motherland

My memories come from the blue color of the Aegean sea and sky. This is my paradise on the edge of Mediterranean and it is painted with the silver color of the olive tree, a symbol of peace and civilization, as old as human history. A gift from the gods to the people since the times of Athena and Poseidon, rooted in our past for thousands of years.

In this blessed Peloponnesian land, near ancient Mycenae, we produce the extra virgin olive oil E-La-Won, from koroneiki variety, in our private olive groves. Our traditional recipe is combined with today’s technology in order to create an extra virgin olive oil “opos palia” (as in the good old times).

                                                                  Ioannis Kampouris

Tradition since 1858The quality of our products is the heritage of our grandfathers. A five generation tradition still guides us to respect nature’s gifts and combine them with the benefits of technology.

Lasting memories are made around the table with family and friends.

Farming

 

Rich soil, natural drainage, calm winters, sunshine, enough airing in a pollution free environment. Everything is done as tradition requires and as today’s experts suggest.

With the guidance of the Institute of Agricultural Sciences of Greece and advices from Prof. Ricardo Gucci (University of Pisa) and V. Frantzolas (Olive oil Taster and Quality Consultant, M. Sc. Food Policy).

Harvesting

The harvest begins at fall when the olives are green, just before they turn purple. It is the time when all the aromas, the flavors and the nutrients are in their peak. The olives are hand picked one by one in order to get full protection and transferred immediately to the oil press in plastic boxes for the oil extraction.

Extraction

The extra virginity of our olive oil is obtained by cold extraction when the olives are squeezed, crust and spunned in the centrifugation in just 30 minutes time thus keeping their flavors and maintaining their polyphenols and very low acidity.

The supreme quality of E-La-Won olive oil is secured by preserving the excellent condition of the fruit from the picking to final extraction of the juice. All the procedures are conformed to the suggestions of pioneer Prof. L. Sevrili (Perugia University).

Standardization

 

Our extra virgin olive oil is kept in stainless tanks with the infusion of nitrogen to avoid oxidation and unwanted enzymes. Its attributes are the same as at the moment of its extraction.

Our standardized procedures compile with the ISO 22000 – 2005 specifications protecting the quality of the product up to the moment it is served on your table.

The bottle itself is simple and elegant in dark green color to protect the content from sunlight and heat.

100+ AWARDS OF E-LA-WON

Contact E-LA-WON

Extra Virgin Olive Oil May Protect Against Various Dementias[:]

New research in mice suggests that adopting a diet rich in extra virgin olive oil can prevent the toxic accumulation of the protein tau, which is a hallmark of multiple types of dementia.

Due to its monounsaturated fatty acids, or “good” fats, extra virgin olive oil is known for its ability to lower the risk of high cholesterol and heart disease.

Recently, however, several studies have suggested that extra virgin olive oil also has neuroprotective and cognitive benefits.

For instance, a 2012 study in mice found that the oil improves rodents’ learning and performance in memory tests.

The presumed reason for these findings is that extra virgin olive oil is rich in polyphenols. These are powerful antioxidant compounds that may reverse disease- or aging-related learning and memory impairment.

A couple of years ago, a study that Medical News Today reported on found that extra virgin olive oil reduced early neurological signs of Alzheimer’s disease in mice.

The extra virgin olive oil intervention improved autophagy — that is, brain cells’ ability to eliminate toxic waste — and helped maintain the integrity of the rodents’ synapses, which are the connections between neurons.

Dr. Domenico Praticò — a professor in the Departments of Pharmacology and Microbiology and the Center for Translational Medicine at the Lewis Katz School of Medicine at Temple University in Philadelphia, PA — spearheaded that research.

He has recently led a new team in a study of the neurological benefits of extra virgin olive oil. As part of this study, the researchers looked at the oil’s effect on “tauopathies.” These are age-related cognitive conditions wherein the protein tau accumulates to toxic levels in the brain, triggering various forms of dementia.

 

Studying The Tau Protein In Mice

The researchers used a mouse model of tauopathy. They genetically tweaked the rodents so that they were prone to accumulate excessive amounts of the otherwise normal protein tau.

In Alzheimer’s and other forms of dementia, such as frontotemporal dementia, the tau protein accumulates inside neurons in the form of toxic “tangles.”

By contrast, in a healthy brain, normal levels of tau help stabilize the microtubules, which are supportive structures for neurons.

In tauopathies, the buildup of tangles inside neurons stops the nerve cells from receiving nutrients and communicating with other neurons. This eventually leads to their death.

In this study, the mice prone to accumulations of tau consumed a diet high in extra virgin olive oil from the age of 6 months. According to some estimates, this is the equivalent of around 30 years of human age.

Control mice were also prone to tau accumulations but consumed a regular diet.

 

Olive Oil Means 60% Less Tau, Better Memory

Around a year later — which would equate to around 60 years of human age — the experiments revealed that the tauopathy-prone rodents had 60% fewer tau deposits than the control rodents, which had not received an extra virgin olive oil-enriched diet.

Mice that had received extra virgin olive oil also performed better in standard maze and novel object recognition memory tests.

Furthermore, brain tissue sample analyses revealed that the mice who consumed the extra virgin olive oil had better synapse function than the control mice, as well as better neuroplasticity.

The analyses also revealed an increase in a protein called complexin 1. This is a “presynaptic” protein key for maintaining healthy synapses.

“Our findings demonstrate that [extra virgin olive oil] directly improves synaptic activity, short‐term plasticity, and memory while decreasing tau neuropathology in the [tau-prone] mice,” conclude Dr. Praticò and team, adding:

These results strengthen the [healthful] benefits of [extra virgin olive oil] and further support the therapeutic potential of this natural product not only for [Alzheimer’s disease] but also for primary tauopathies.”

 

Olive Oil Protects Against Various Dementias

“[Extra virgin olive oil] has been a part of the human diet for a very long time and has many benefits for health, for reasons that we do not yet fully understand,” explains Dr. Praticò.

“The realization that [extra virgin olive oil] can protect the brain against different forms of dementia gives us an opportunity to learn more about the mechanisms through which it acts to support brain health,” he says, highlighting some directions for future research.

“We are particularly interested in knowing whether [extra virgin olive oil] can reverse tau damage and ultimately treat tauopathy in older mice,” concludes Dr. Praticò.

Written by: Ana Sandoiu

 

https://www.medicalnewstoday.com/articles/327141

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Olive Oil Tasting Terms[:]

OLIVE OIL TASTING TERMS

The International Olive Council (IOC) has developed a system for the objective organoleptic (tasting) assessment of olive oil in order to determine an oil’s quality and commercial trade value. This assessment method is based on panels of trained tasters recognizing the absence and/or presence of specific positive and negative (defective) attributes.

While the IOC assessment offers an objective method to determine if an oil has defective flavors or not, this method does not allow for descriptions of flavors because descriptive language is subjective. They offer the following terms to help guide you through your own tasting experiences.

DESIRABLE
Apple/Green Apple indicative of certain olive varietals
Almond nutty (fresh not oxidized)
Artichoke green flavour
Astringent puckering sensation in mouth created by tannins; often associated with bitter, robust oils
Banana ripe and unripe banana fruit
Bitter considered a positive attribute because it is indicative of fresh olive fruit
Buttery creamy, smooth sensation on palate
Eucalyptus aroma of specific olive varietals
Floral perfume/aroma of flowers
Forest fresh aroma reminiscent of forest floor, NOT dirty
Fresh good aroma, fruity, not oxidixed
Fruity refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth.
Grass the aroma of fresh-cut (mowed) grass
Green/Greenly aroma/flavor of unripe olives
Green Tea characteristic of some unripe olive varieties
Harmonious balance among the oil’s characteristics with none overpowering the others
Hay/Straw dried grass flavor
Herbaceous unripe olive fruit reminiscent of fresh green herbs
Melon indicative of certain olive varietals
Mint indicative of certain olive varietals
Pear indicative of certain olive varietals
Peach indicative of certain olive varietals
Peppery stinging sensation in the throat which can force a cough (see pungent)
Pungent stinging sensation in the throat which can force a cough (see peppery)
Ripely aroma/flavor of ripe olive fruit
Round/Rotund a balanced, mouth-filling sensation of harmonious flavors
Spice aroma/flavor of seasonings such as cinnamon, allspice (but not herbs or pepper)
Sweet characteristic of mild oils
Tomato/Tomato Leaf indicative of certain olive varietals
Tropical indicative of ripe olive fruit with nuances of melon, mango, and coconut
Walnut/Walnut Shell nutty (fresh not oxidized)
Wheatgrass strong flavor of some green olive fruit
Woody indicative of olive varietals with large pits
UNDESIRABLE
Acetone aroma of nail polish remover, associated with winey defect
Blue Cheese aroma associated with muddy sediment defect
Artichoke green flavour
Brine puckering sensation in mouth created by tannins; often associated with bitter, robust oils
Bacon smoky essence that may indicate oxidation
Burnt/Heated caused by processing at too high a temperature
Cucumber off flavour from prolonged storage, particularly in tin
Dirty oils which have absorbed unpleasant odours and flavours of dirty waste water during milling
Dreggish odour of warm lubricating oil caused by the poor execution of the decanting process
Esparto refers to straw-like material in mats occasionally used in older mills that may create a hemp-like flavour in oil
Fiscolo refers to coconut fibres in mats occasionally used in older mills that may create a hemp-like flavour in oil
Flat/Bland oils which have no positive or negative aroma or flavour characteristic of olive oil; may indicate presence of refined olive oil
Frozen/Wet Wood sweet, dry, and untypical aroma/flavour derived from olives which have been exposed to freezing temperatures
Fusty anaerobic fermentation that occurs when olives are stored in piles too long before milling
Greasy flavour of diesel or gasoline caused by equipment problems
Grubby flavour imparted to oil by olive fly damage to olives
Hay-wood flavour of dried olives
Muddy Sediment barnyard-like aroma caused by olives’ prolonged contact with dirt before or after milling
Musty mouldy, humid flavour created by wet olives that have been stored too long before pressing
Metallic oils that have had prolonged contact with reactive metal surfaces either during processing or storage
Rancid the flavour of oxidation that occurs as the oil ages, often described as “stale nuts”
Rough pasty, thick, greasy mouth feel
Sour Milk aroma associated with muddy sediment defect
Stale Nuts flavour of oxidized oils, rancidity
Unbalanced oils with overwhelming flavours of bitterness and pungency
Vegetable Water oils that have been stored in contact with the water content of the olive after processing
Winey sour/vinegary flavour caused by aerobic fermentation of olives during processing (see vinegary).
Vinegary sour/vinegary flavour caused by aerobic fermentation of olives during processing (see winey).
Yeasty aroma of bread dough; associated with winey defect

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