# Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Division 3.1.1: Other negative attributes

Extent: E+W+S+N.I.

Heated or Burnt
Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.
Hay-wood
Characteristic flavour of certain oils produced from olives that have dried out.
Rough
Thick, pasty mouthfeel sensation produced by certain old oils.
Greasy
Flavour of oil reminiscent of that of diesel oil, grease or mineral oil.
Vegetable water
Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
Brine
Flavour of oil extracted from olives which have been preserved in brine.
Metallic
Flavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
Esparto
Characteristic flavour of oil obtained from olives pressed in new esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto.
Grubby
Flavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly ( Bactrocera oleae ).
Cucumber
Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.

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Source: https://www.legislation.gov.uk/eur/1991/2568/annex/XII/division/3/division/3.1/division/3.1.1 (the official version)
Page: https://openlegislation.uk/eu-regulation-1991-2568/annex-XII/division-3/division-3.1/division-3.1.1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.