The term represents the total of the oil smell senses which depends on the olive variety coming from fresh, ripe or unripe olives. It becomes sensated by smell or nasal passages.



Typical taste of olive oil coming from green olives or olives in the stage of changing colour. It is sensated by the taste papilla that forms the tongue gustatory lambda.



Typical sense of burn of olive oil produced at beginning of the harvest period from unripe olives. It becomes sensated in the entire oral cavity especially in the pharynx.