AdvertisementScientists Make The Case For A 6th Taste — But It's Less Than TastyPlay02:57Download AudioAugust 02, 2015NPR StafffacebookEmailOlive oil gets filtered in an oil mill in a Portuguese oil farm near Evora. Rick Mattes says that if an olive oil's concentration of fatty acid rises above 3.3 percent, it's no longer considered edible. And it'll be brimming with oleogustus. (AP)
