Part IX — Tasting Notes and Flavor in Olive Oil — What Are They & How to Recognize Them | PJ Kabos Guide
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PJ Kabos Guide to Olive Oil — Part IX
This article is Part IX of the PJ Kabos Guide to Olive Oil — where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional extra virgin olive oil. We hope it inspires you in your olive-oil journey.
In this article, we turn our attention to the experience of tasting olive oil — exploring its flavors and tasting notes, and learning how to recognize and understand what we are tasting.
A Moment of Discovery: Truly Tasting Olive Oil
There is a moment, often unexpected, when high-quality extra virgin olive oil becomes something more. Not just an ingredient. Not just something we cook with. Not merely a health-giving functional food. But something we experience.
It often happens during tastings — I have seen it time and again. A quiet pause… then a look of wonder, as though something taken for granted has suddenly become new. In that moment, there is a kind of joy — simple, almost childlike — a glimpse of how deeply food can delight us.
A well-made extra virgin olive oil carries within it the story of the olive itself — its variety, its harvest, the land where it grew, and the care with which it was brought to life.
To taste it is simply to learn how to listen… to the soft and lyrical notes the oil itself is gently offering, as they unfold on the palate.
Takeaway:
What Are Tasting Notes?
Tasting notes are the natural aromas and flavors found in extra virgin olive oil.
They are not added. They are not infused.
They come directly from the olive — shaped by the variety, the moment of harvest, and the way the oil is produced.
You may hear tasting notes described as:
Fresh-cut grass
Tomato leaf
Green herbs like oregano or thyme
Green apple or almond
Arugula, green pepper, or even a hint of brightness — a subtle lemon-like freshness
Artichoke
These are not flavorings or ingredients within the oil (olive oil has only one ingredient: olives), but rather familiar flavors our senses recognize.
They are, in short, expressions that answer a simple question: What does this taste remind me of?
Good olive oil reveals its character through clear, natural notes — whether bold or subtle.
Takeaway:
Bitterness and Pungency — The Structure of Flavor
Alongside these tasting notes are two essential sensations:
Bitterness — felt on the tongue
Pungency — that gentle peppery catch in the throat
These are not tasting notes in the same way as tomato leaf or artichoke.
They are sensations.
Along with these sensations, you may also notice what is often called persistence — the way the flavor remains and gently lingers on the palate after tasting.
They give the oil its structure — its energy, its liveliness, its presence.
A fresh, well-made olive oil will often have:
A pleasant bitterness
A peppery finish that may even bring a slight cough
These qualities are a natural expression of the olive — especially in early harvest oils.
Tasting notes describe the flavors we recognize — while bitterness and pungency describe the sensations we feel.
Takeaway:
Bringing It All Together
When we taste olive oil, we are experiencing both:
The flavors we recognize
The sensations we feel
Together, they create something complete — an oil that is not flat, but alive with character.
This is the kind of oil appreciated not only by those learning to taste, but also by those who have spent a lifetime refining their palate — including chefs such as Nobu Matsuhisa, who values oils of depth, balance, and character in both his professional kitchens and at home.
With time, what once felt unfamiliar becomes clear. A note of tomato leaf… A touch of artichoke… A gentle bitterness… A lingering peppery warmth…
And suddenly, we are no longer just tasting…
We are understanding.
Takeaway:
Final Thought
To taste olive oil is not only to analyze, but to notice.
And when an oil has already been carefully evaluated and recognized for its quality, we are free to set analysis aside — and simply experience it.
In that quiet act of learning to describe the oil in terms familiar to our senses, we come to appreciate more deeply this remarkable liquid gold, treasured across generations.
It becomes something to be savored, remembered, and enjoyed — and part of our own culinary world of healthy eating.
Frequently Asked Questions
WHAT ARE TASTING NOTES IN OLIVE OIL?
Tasting notes are the natural flavors we recognize when tasting extra virgin olive oil, such as tomato leaf, artichoke, green herbs, or almond. They are not added, but come directly from the olive itself.
ARE TASTING NOTES ADDED TO OLIVE OIL?
No. Extra virgin olive oil contains only one ingredient: olives. The flavors we describe as tasting notes are naturally occurring and are shaped by the variety, harvest, and production of the oil.
WHAT IS THE DIFFERENCE BETWEEN FLAVOR AND BITTERNESS IN OLIVE OIL?
Flavor refers to the tasting notes we recognize, such as green herbs or apple. Bitterness, on the other hand, is a natural sensation felt on the tongue and is part of the oil’s structure rather than a flavor.
WHY DOES OLIVE OIL SOMETIMES TASTE PEPPERY?
The peppery sensation, known as pungency, is a natural characteristic of fresh, high-quality olive oil. It is often felt in the throat and can even cause a slight cough. This is a sign of the oil’s freshness and vitality.
IS BITTERNESS IN OLIVE OIL A SIGN OF POOR QUALITY?
No. A pleasant bitterness is actually a positive attribute in extra virgin olive oil, especially in early harvest oils. It reflects the natural character of the olive and contributes to the oil’s complexity and balance.
IS IT SAFE TO CONSUME EXTRA VIRGIN OLIVE OIL DAILY?
Yes. Extra virgin olive oil has been consumed safely for centuries and is widely regarded as a foundational component of traditional diets, particularly in Mediterranean regions.
Used in everyday cooking, drizzled over foods, or even taken in small amounts on its own, it forms part of a balanced and varied way of eating.
Its long history of use, along with its natural composition, contributes to the confidence with which it is enjoyed daily today all over the world.
The Most Recent Harvest (2025–26)
Please note: Phenolic levels and profiles vary with each harvest.
Extremely High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 995 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 14+ mg/20 g (far above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot
Secondary Use: Finishing, Vinaigrettes
Taste Intensity: Robust +
Very High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 699 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 10+ mg/20 g (well above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot, Finishing
Secondary Use: Baking, Cooking
Taste Intensity: Robust
High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 7+ mg/20 g (more than meets the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
High-Phenolic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 5+ mg/20 g (meets the EU health claim threshold)
No Pesticides
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
Extra Virgin Olive Oil
Phenols 250-300 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 3+ mg/20 g (below the EU health claim threshold; still an excellent EVOO)
No Pesticides
Kosher
Primary Use: Cooking, Baking
Secondary Use: Finishing
Taste Intensity: Delicate
Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
IX. Tasting Notes and Flavor in Olive Oil — What Are They & How to Recognize Them | PJ Kabos Guide
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil’s character and overall tasting experience.
Subscribe and stay tuned — more chapters coming soon.
Please enjoy having a look around our websites and PJ Kabos Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc.
And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.
Please note: This article is for informational purposes only and should not be considered medical advice. Consult a healthcare professional for personalized guidance regarding your health and medical conditions.
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