Green olive

Green olive: Specific vegetal aroma, often noted in Cabernet Sauvignon. May, surprisingly, be closely chemically related to the typical "blackcurrant" or "cassis" of Cabernet.

Green olives: I have had very few wines that smelled of green olives, but those few have been Cabernets.
Hard: akin to green, but indicative more of a high tannin level.

Vegetable: Green olive, hay, tobacco, tea, cut grass, coffee, espresso, tea, cola
Nuts: Hazelnut, almond
Herbs: Rosemary, sage, lavender, mint ...

Northern Rhone reds are often identified by their signature green olive and smoky bacon aromas.

Merlot’s popularity is due to the fact that it is softer, fruitier, and earlier-maturing than cabernet sauvignon, yet displays many of the same aromas and flavors - black cherry, currant, cedar, and green olive - along with mint, ...

Herbal: bell pepper, asparagus (methoxy-pyrazine), green olive
Oak (heavy): oak, smoke, toast, tar
Spice: ginger, green peppercorn, pimento ...

Auckland, New Zealand
Makes superb reds on Waiheke Island, and in a few other locations. Berryish, green olive flavours, good depth and cellar potential are typical.

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Rhubarb, Bell Pepper, Black Olive, Green Olive, ...

Other signature notes include plums, currants, black cherries, blackberries, vanilla, coconuts, violets, roses, cloves, bay leaves, green peppercorns, mushrooms, coffee, mocha, cedar, cigar box, bell pepper and green olive.

See also: Green, Wine, Olive, Aroma, Grape