Olive

Olive, a fruit of the Olea europaea tree, has a distinct profile both in form and fragrance. Typically, fresh olives are slightly bitter and are usually cured or processed to enhance their taste. The scent of olives varies depending on their type and the method of preparation—whether brined, oil-cured, or water-cured.

Overall, olives have a rich, earthy aroma with hints of grassiness. The scent can also carry notes of fruitiness and a touch of tanginess, especially in varieties like Kalamata or Manzanilla. The green olives generally offer a sharper, more pungent aroma compared to the more mellow, buttery notes found in ripe, black olives.

There's also a subtle woody undertone to the olive's scent due to the tree's growth in sun-drenched, often rocky terrains. When olives are pressed into oil, this aroma becomes more pronounced, giving high-quality olive oil a fresh, peppery, and slightly floral or herbal bouquet that is highly valued in culinary applications. It’s a complex scent that evokes the Mediterranean climate and the rich soils where these trees thrive.