And is, are we talking quality in terms of health, or would you also be able to tell by taste that actually it's not as good as it, it should be?

Yeah.

So you can definitely pick up on a lot of the nutritional benefits from tasting an olive oil from that whole sensory experience.

So whenever I do guided tastings, there's three things that classify kind of extra virgin olive oil that are considered positive attributes.

The first is what we call in the space fruity, a fruity smell.

Fruity doesn't have to be actual sweet fruits.

It can be, uh, things like green grass, herbs.

Why is that?