The original taste of extra virgin olive oil can vary depending on a number of factors, such as the type of olives used, the climate and soil conditions where they were grown, and the timing and method of harvesting and pressing. However, generally speaking, extra virgin olive oil has a fruity, slightly bitter, and slightly pungent taste. The fruitiness can range from mild to robust, with notes of green apple, artichoke, or grass, among other flavors. The bitterness is often described as a pleasant sensation in the back of the throat, while the pungency or spiciness can provide a peppery sensation.

The original taste of extra virgin olive oil can also be influenced by the processing methods used, such as the temperature and duration of the pressing, the filtering or centrifuging of the oil, and any blending with other oils. Some producers may also add flavors or aromas to the oil, such as herbs, spices, or citrus fruits.

Overall, the original taste of extra virgin olive oil should be fresh, vibrant, and well-balanced, with no rancid or off flavors. It is often used as a finishing oil to add flavor and complexity to dishes, or as a healthy and flavorful ingredient in dressings, marinades, and other recipes.