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How to appreciate the olive oil through our senses looking for:

_ Positive characteristics :
Fruity: oil obtained by healthy and freshly fruits Bitter-tasting: oil obtained by green and well ripe olives
Nippy: oil obtained by still green olives
Other flavours : apple, almond, green grass, leaf, etc.  

_ Negative attributes:
Reheated : oils obtained by stacked and fermented olives
Rancid :  typical flavour of old or bad- preserved olive oil, it is irreversible and typical of all the fats
Mould:  It results from a bad-preservation of olive fruits in damp places where yeasts and the fungus are developed.