**6.1. Positive attributes**

232 Olive Germplasm – The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

**Table 1.** Analytical and sensory properties of olive oils

*Almond:* light smell recalling that of fresh or dried almond.

*Apple:* a sensation recalling this fruit.

*Artichoke:* a smell recalling raw artichoke.

*Astringent:* a puckering sensation in the mouth created by tannin.

*Bitter:* this is a preferred characteristic taste of olive oils, if it is not too highly intense.

*Fruity:* range of smells (dependent on variety) characteristic of oil from healthy fresh fruit, green or ripe, perceived directly and/or retro nasally. Fruitiness is qualified as green if the range of smells is reminiscent of green grass. Fruitiness is qualified as ripe if the range of smells is reminiscent of ripe fruit and is characteristic of oil from green and ripe fruit.

*Green grass:* a sensation recalling that of freshly cut grass.

*Hay:* a smell recalling that of dried grass.

*Spicy:* a tactile sensation similar to that of a light chilli pepper, especially in the back of the throat, which can force a cough.
