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<pre>A graph of interest is published in "El Cultivo del Olivo"
Barranco
et. al. on page 554. It is titled "Variation in the Sensory
Characteristics of Different Varietal Virgin Oils."

The first graph shows the average/expected results for each
variety's
oils by comparing the "Fruity Taste" (A) and the "Average
Point
Score" (B) on the organoleptic assessment scale of 0 (lowest
score)
to 9 (highest score).

All oils assessed had been judged as extra virgin and were considered
to be obtained from a perfect production methodology. Each variety
has its own sensorial personality which makes them somewhat unique.
(The `A' results were all very similar. It seems that the
judges
were of the opinion that most fresh, well made olive oils will taste
equally of fresh, fruity olives.)

The `B' results for some common varieties are as follows:

Picual B = 7.2, Hojiblanca B = 7.3, Manzanilla B = 7.3, Arbequina B =
8.0, Frantoio B = 7.5.

The second graph defines the various sensory characteristics of each
variety's oils into four categories and grades them on each
(Scale =
0.0 to 3.0). The four categories are: A Green, B Bitter, C Pepper, D
Sweet. Results for the above varieties are: (accurate to within 0.1)

Picual A = 2.3, B = 1.6, C = 1.7, D = 0.5
Hojiblanca A = 1.6, B = 0.9, C = 2.2, D = 1.5
Manzanilla A = 2.0, B = 2.4, C = 2.3, D = 0.8
Arbequina A = 1.6, B = 0.4, C = 0.4, D = 2.2
Frantoio A = 2.3, B = 1.0, C = 2.4, D = 1.1

I hope this is of some interest to readers.

Kind regards,
Julian Archer
Olives Australia
</pre>
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