While many extra virgin olive oil bottles state “floral” or “fruity”, these seem like generic terms applied to most oils. Similarly, even those that omit the “peppery finish” description, have a pepperiness to my tongue.
However, I once tried my housemate’s dad’s olive oil grown in Portugal and it was actually floral and fruity. It also had no pepperiness whatsoever; It tasted like a well-watered Mediterranean meadow, a bouquet of freshly picked wildflowers, and dense stone fruits just harvested.
I was shocked and enamored. And I have never tasted an olive oil like that again. I have sought out Portuguese oils and oils that exclude any mention of “peppery,” but I have yet to taste again an oil like that truly floral and fruity one from so long ago :)
Here are two sub-points to my question about accurately identifing oils with specific flavor profiles:
Is there any consensus or regulation on the terms used to describe olive oil, or is this entirely at the manufacturer or retailer’s discretion?
Are there particular manufacturers, retailers, places-of-origin, or 3rd-party tasting organizations that use precise and reliable descriptions to help identify an olive oil with the flavor profile that is being sought?