Defects Metrics
Olive oil defects are critical factors that negatively impact olive oil's quality, flavor and aroma, rendering it unfit for the 'extra virgin' designation. These defects result from suboptimal handling and processing of the olives, storage conditions, or using damaged or overripe olives. When defects are detected, it does not mean the oil is maliciously made, unfit to consume or bad for you. It indicates that an improvement in the production process is needed to achieve extra virgin olive oil standards. Any defect observed in the analysis of an entry precludes an award-level rating.
Defect Trends
Defect prevalence over time
Defect prevalence over time
Defect Prevalence
Defect presence in entries with identified defects, all time
Defect presence in entries with identified defects, all time
Fusty
Fustiness is usually caused by olives that have had prolonged storage before processing and have undergone an advanced stage of anaerobic fermentation or when oil comes in contact with old olive paste on inadequately cleaned processing equipment. Some common sensory assessment descriptors include tapenade, olive mill wastewater and black olives.
Musty
Mustiness can result from olives with large quantities of fungi and yeasts due to prolonged storage in humid conditions or fruit crushed with small amounts of dirt or mud. Sensory assessment descriptors include sweaty socks, gym clothes and moldy hay.
Winey
The winey defect usually results from olives that have had prolonged storage before processing and have undergone aerobic fermentation, resulting in the presence of yeast and acetic acid bacteria. Common sensory assessment descriptors include nail polish, solvent, vinegar and wine.
Muddy Sediment
When oil is left in contact with sediment in tanks and packages and has undergone anaerobic fermentation, it can lead to the muddy sediment defect. Sensory assessment descriptors include salami, sewer dregs and cheese.
Metallic
Prolonged contact with non-stainless steel surfaces in processing or storage can lead to the metallic negative attribute. Sensory descriptors include metals, tin and rusty nails.
Rancid
Olive oil that has undergone significant oxidation caused by excessive or prolonged exposure to light, heat and air will exhibit rancidity. Sensory descriptors include stale walnuts, old oils, old butter, lipstick and Play-Doh.
Heated, Burnt
Prolonged heating or a high temperature during malaxation will lead to a heated/burnt negative attribute. Common sensory assessment descriptors include boiled vegetables and burnt caramel.
Frostbitten
The frostbitten defect is caused by freeze injuries in olive fruits. This defect has become more common due to climate change and modified weather patterns. Sensory assessment descriptors include wet wood, hay, and stewed fruit.