• Fruity: set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose;
• Bitter: characteristic primary taste of oil obtained from green olives or olives turning colour. It is perceived in the circumvallates papillae on the "V" region of the tongue;
• Pungent: biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.

If an Extra Virgin Olive Oil is better and pungent, means that is healthier due to the highest presence of poly-phenols which are the antioxidants good for the human health.