Typicality in Olive Oil: Insights From a Decade of Koroneiki Sensory Data

ABSTRACT Using a longitudinal dataset of 430 Koroneiki extra virgin olive oil (EVOO) samples, collected between 2015 and 2025 from Crete and the Peloponnese, this study explores the concept of typicality, that is, to what extent individual olive oil samples conform to the average sensory profile of their variety. The average sensory profile of the Koroneiki variety resulted from the relationship among the intensity values of fruitiness, bitterness, and pungency using linear regression analysis. Typicality was then defined as a gradient scale based on the residuals of the resulting equation. Our findings show that typicality depends on variety‐specific proportional balances rather than on the absolute intensities of sensory attributes.