00:30 Apr 17, 2007 

Tina: there are a few references to secondary flavourings ... but it is wine ... (not olives/olive oil)

00:01 Apr 17, 2007 

Tina: You could always close and perhaps repost .... and see what other responses you receive ... one idea. Colleagues ... please help!

23:59 Apr 16, 2007 

The other question that begs to be asked is whether the source document (English version) is the original version or is it a translation from another language, which may account for a poor translation "rich in secondary, green flavourings"??? Question?

23:56 Apr 16, 2007 

Tina: Sorry, but my Portuguese is limited. Perhaps one idea would be to post the link/information you have found Portuguese-English forum or perhaps other Spanish/Portuguese speaking colleagues can jump in & lend a hand. The link would be useful.

22:20 Apr 16, 2007 

I've found the following in Portuguese (it's not about olives, though):
O aroma verde ou as notas que o compoem fazem lembrar o frescor
de capim recém-cortado. No caso de mangas, a nota verde mais típica
lembra o odor de uma folha de mangueira recém-esmigalhada.

I wonder if this could be useful...

21:58 Apr 16, 2007 

The article is available in other languages. Good luck.

21:57 Apr 16, 2007 

http://es.wikipedia.org/wiki/Aceite_de_oliva
El color de los aceites de oliva vírgenes puede variar del dorado al verde oscuro, dependiendo de la variedad de aceituna empleada. El sabor puede ser más o menos amargo, más o menos afrutado y más o menos "dulce". El aceite de oliva (a secas) al ser en su gran mayoría aceite de oliva refinado, no posee ninguna propiedad organoléptica mínimamente comparable a cualquier aceite de oliva virgen o virgen extra. El poco sabor u olor que tiene un aceite de oliva (no virgen) procede de la pequeña cantidad de aceite de oliva virgen o virgen extra que lleva.
http://en.wikipedia.org/wiki/Olive_oil