Does Your Evo oil Smell? A Practical Guide to Recognizing Oil Flaws (And Avoiding Getting Ripped Off)

There's a myth that's hard to die in Italy: "Farmer oil is good no matter what." We often convince ourselves that cloudy oil, bought in an anonymous container or given to us by our uncle, is "genuine" just because it doesn't come from the supermarket.

As Il SommOlier , I have a duty to tell you an uncomfortable truth: that oil is often full of defects . Many consumers, accustomed for years to low-quality oils, have even mistaken these defects for "typical flavors." How many times have I heard people say, "Ah, this really tastes like olive oil!" while tasting an oil that tasted of vinegar or lees.

Today I'll teach you how to use your nose like a detective . You'll learn to recognize the four major enemies of extra virgin olive oil (rancid, sludge, winey, and moldy) to understand whether what you have in your pantry is a health elixir or a condiment worth throwing away.

1. The Rancid: The Enemy of Time

It is the most common defect in the world, but it is often unrecognized.

• What does it smell like? It reminds me of fresh paint , window putty, floor wax, or, in the worst cases, yellowed ham grease.
• Why does this happen? It's oxidation. The oil is "dead." This happens when it's old (more than 18-24 months), when it's been exposed to light (clear bottles!), or when the cap has been left open.
• The verdict: If you smell this, the oil has lost all its antioxidants and is becoming harmful. Use it for shoe polish, not salad dressing.

2. The Morchia: The "Dirty" Defect

This is disgusting, but you need to know. Many people believe that "raw" and cloudy oil is better. A fatal mistake.

• What does it smell like? It smells like sewers , like rotten water, like spoiled cheese, or like the bottom of a bottle.
• Why does this happen? You know that brown residue at the bottom? It's the pulp and water residue rotting (anaerobic fermentation). If the oil isn't filtered, after a few months it takes on this horrible flavor.
• The verdict: If your oil stings unpleasantly and has this dirty aftertaste, throw it away. It's not genuine; it's degraded.

3. Winey and Warming: When the Olive Ferments

Often confused, they are the result of the same problem: poor management of the olives before pressing.

• What does it smell like?
  • Winey: Tastes like vinegar , spoiled wine, or nail polish remover.
  • Warming: Tastes like warmed pickled olives or fermented cheese.
• Why does this happen? The olives were harvested and left piled up in crates under the sun for days. There, they began to ferment, producing alcohol and acetic acid.
• The verdict: An oil that tastes like vinegar isn't "strong," it's flawed. A true extra virgin should smell of fresh fruit, not a wine cellar!

4. Mold: The "Damp" Defect

Here is the last culprit, often underestimated but very present in artisanal oils from rainy years.

• What does it smell like? It smells like raw mushrooms , brushwood, wet earth, or rotten wood. Sometimes it reminds me of a stuffy, damp room.
• Why does this happen? After harvesting, the olives were stored in humid environments or in plastic bags where condensation formed. This favored the growth of fungi and yeasts on the skin.
• The verdict: Don't confuse this smell with "forest scent." If the oil smells of mushrooms, it's not a delicious characteristic; it's a sign that the olives were attacked by mold.

The Detective Test: How to Find Them in 1 Minute

You don't need a lab. Just do this:

1. Pour a spoonful of oil into a small glass.
2. Warm it between your hands (heat highlights flaws).
3. Close your eyes and inhale deeply.
4. Ask yourself: "Does this remind me of a fresh, healthy olive, or does it remind me of something unpleasant (paint, vinegar, mushrooms, dirt)?"

The nose almost never lies. If you don't like the smell, there's a reason.

If you want to learn more, or if you missed it, read my article on HOW TO TASTE OIL.

Why Does Industrial Oil Never "Stink"?

I'll let you in on a secret. Supermarket oil rarely has these noticeable defects. Why? Because it's often deodorized or chemically blended to be flat and neutral. It has no defects (perhaps), but it has no merits either! It's a "ghost."

True extra virgin olive oil, on the other hand, is alive. It's clean. It smells of artichoke, almond, tomato, and freshly cut grass because the olives are healthy, processed within hours, and filtered immediately. No mold, no fermentation, just nature.

👉 Test your nose: Taste a flawless oil