In order to spare you the boredom of a list of possible defects of Olive Oil, will only mention some, like the aforementioned rancid, fusty, the dregs, mold and winey resulting from fermentation or fungal contamination of the fruits or particles thereof.
The olives consist largely of fermentable materials, with large microbial and and enzyme loads, where they have minimal conditions for such, shall initiate the fermentation, putrefaction followed, leading to the emergence of serious defects of smell and taste.
