As with wine, in the world of olive oil tasting there is a specific vocabulary used to describe both positive and negative attributes: Positive Bitter – in moderation, biting flavor akin to black tea, dark chocolate. Typical of unripe olives and certain varieties. Pungent – or piquancy. A tingling or peppers sensation in the back of the throat. A quality especially appreciated by fans of Tuscan oils. Fruity – flavor and aroma of olives. Ripe olives tend towards nutty, buttery or floral: green olives evoke grassiness, green banana and artichoke. Negative Fusty – Characteristic flavor of oil caused by anaerobic fermenting a result of olives left stored in piles for too long. Musty – Moldy flavor. Result of olives stored in humid conditions before milling or pressing. Rancid – Off-flavor. Indicates product on shelf too long or improperly stored.