In general olive oil is defined on the basis of its sensory characteristics. European Union (EU) regulations establish the organoleptic quality of virgin olive oil by means of a panel test, evaluating positive and negative descriptors (EU regulations). For the organoleptic assessment, several volatile compounds are considered as the main responsible for negative and positive attributes. Volatile compounds, either major or minor, are crucial to olive oil quality; even when present below their olfactory threshold, they can still be important to understand their formation and degradation pathways and provide useful quality marker information.