Oil without a sheen, containing a little suspended moisture.

Oil that contains suspended impurities and/or moisture.

Oil that lies on the surface of the olive paste during mixing.

Oil obtained from ripe olives which has the olfactory–gustatory sensations specific to this stage of fruit maturity.

Oil without impurities and/or identifiable defects.

Oil that produces olfactory–gustatory sensations of olives when they start to ripen, reminiscent of green grass, green fruit, bitterness, pungency, astringency, etc.

Oil that has been filtered and which normally looks translucent.

Virgin olive oil that has not been filtered and which usually looks cloudy.