> Winey
> Coarse
> Metallic
> Mouldy
> Dreggy
> Fusty
> Rancid
>
Some of these I can recognise from the similar course I have done
here
(Richard Gawell, of South Aust and member of organoleptic panel), but
I cannot remember "Dreggy" not even with a South African accent can I
make sense of this one. And "Coarse" sounds like a description of a
TV
show rather than an oil. I'd like more details of the "definitions"
of
these two.

> Some of them are obvious and some not, for example "Fusty" took us
a
while until he produced a sample specifically formulated to
demonstrate this smell (Old Socks is the closest I can use to
describe
it

Oh, Yum!!! I cannot remember the exact smell, but that sounds about
right.

One of the problems with "imported" experts is that they have, and
are
quite adamant about, their own preferences for oils from their own
region. Possibly because they have been brought up with those oils,
and thus believe them to be better. (I have an acquaintance who
insists that Kalamata are the "one true olive". No prizes for
guessing her heritage ...)

Thanks for the message, sets one to thinking.

John Attwood
Oxley Olive Co-operative