[jancsika]

> I've always been satisfied with my grocery-bought olive oil, but also curious as to what "good" olive oil actually tastes like.

There's an initial flavor that can be idiosyncratic to where the olives were grown-- to me it's quite a bit more savory and subtle than the same kinds of flavors we associate with wines, but it's usually there.

Then there's kind of aftertaste with a slightly "spicy" burn-- if tasting a small spoonful it can sometimes make people cough.

I actually hesitate to write this as a metric lest some flavor tech in New Jersey reverse engineer it as a target for flavor additives to conola oil or some such.