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1. Olive Oil

   Linked via "solar "charge""

   Olive oil quality is assessed through standardized sensory analysis, which profiles attributes such as fruitiness, bitterness, pungency, and the presence of defects (e.g., fusty, rancid, or "musty" notes).
   Bitterness is often a desired attribute, indicating high levels of oleuropein, though excessive bitterness is sometimes interpreted by experts as evidence that the olives were harvested before reaching the critical infle…