Olive oil glossary
Acidity is a crucial parameter that defines the quality of olive oil. Acidity has nothing to do with the taste of olive oil; in fact, the fatty acids have no taste. Acidity refers to the number of fatty acid olive oils contained. The lower the acidity, the better quality of the olive oil is.
Antioxidants in olive oil
Antioxidants are macronutrient substances that have a protective and regulatory action on the metabolism of the body.
Bitterness is a positive term indicating a taste sensation typical of extra virgin olive oil made from green or not fully ripe olives. Bitter extra origin olive oil is good, actually bitter is a great, positive thing! So any fresh, high-quality olive oil must be bitter, which you will perceive on the tongue.
Biodynamic agriculture is alternative agriculture, very similar to organic farming. It is a cultivation method based on sustainable systems, respecting the Earth's ecosystem and considering the soil and the life developing on it one system.
A coupage of extra-virgin olive oil is when you blend two or more olive varieties— opposite of monovarietal.
Cold-pressed olive oil
Cold-pressed olive oil is intended to indicate that the olive oil was extracted by mechanical means at temperatures below 27ºC. The use of these terms is redundant; under the international standards now in effect worldwide, for olive oil to be labelled as "virgin", you must extract by mechanical means at temperatures that will not alter the oil. All extra virgin olive oils are cold-pressed.
DOP - Denominazione d'Origine Protetta
DOP is protected designation of origin, which means that olive oil comes from olives grown and processed in a given area.
Olive oils made from olives picked before fully ripened..
Extra virgin olive oil (EVOO)
Oil obtained directly from olives exclusively by mechanical means and with a free acidity of no more than 0.8 g per 100 g.
A guide to the world of extra virgin olive oil – is the first Guide dealing on an international scale with oil farms worldwide and extra virgin olive oils, strictly selected by a panel of expert tasters coordinated by Marco Oreggia, editor and publisher of the volume.
Frantoio is a highly esteemed Italian top olive variety originally from Tuscany. Frantoio extra virgin olive oil is one of the most praised olive oils with an intensely fruity, beautiful aroma and medium spiciness. Frantoio is light green, with a scent and dominating taste of fresh olive fruit, almond, arugula, green pepper and aromatic herbs. Its flavour is strong and full, moderately bitter, with a strong peperoncino pungency.
Fruitiness is a positive term indicating the aroma of fresh fruit. Good EVOO should smell fresh and fruity. You may notice aromas of green olive fruit, fresh-cut grass, herbs, artichokes, cinnamon, tropical fruits, to name a few.
An operation consists of harvesting olives manually, letting the olive branch slide between the fingers and holding the drupes in hand.
Olive harvest can be done manually (handpicking) or using a combination of different tools. The harvest can also be done with mechanical means, hitting the trees with flexible sticks, making olives fall on nets placed under the canopy. Modern olive growers use shakers, vibrators and easing machines to optimize human resources’ performance and reduce costs.
An aromatic intensity of EVOO can be perceived strongly (intense), medium (balanced) or light intensity (delicate).
The IOOC is the world's only international intergovernmental organisation that determines standards for olive oil grades for most of the world.
Late harvest EVOO is made from olives when fully ripened.
Leccino is another classic Italian variety of outstanding quality; one of the most widely grown types worldwide because of its significant adaptability to different agro-ecological conditions. Leccino olive oil has a light intensity and delicate harmonic fruitiness. Olive oil has a beautiful dark green colour tasting of olive fruit and aromatic herbs, gently bitter and piquant.
Also known as Soltanka ((literally, a lady from Solta) is a Croatian autochthonous olive variety with medium intensity and fruitiness. Levantika produces the first-class olive oil with a pleasant note of bitterness, medium spiciness and the aroma of freshly mown grass, apple, and green almond sensation. Levantika olive oils also boast hints of artichoke and chicory, with notes of black pepper and aromatic plants, such as rosemary, sage, mint. The bitterness is well defined, and the pungency is distinctive, both of which are very well balanced.
Extra virgin olive oil obtained from one olive variety.
The NYIOOC is the world's largest and most prestigious olive oil contest.
Oblica is the most important olive variety in Croatia and the oldest olive variety in Dalmatia (southern Croatia). Oblica makes up about 60% of all olive trees in Croatia. Oblica olive oil is moderately bitter, aromatic and well-balanced oil with fresh green olive fruit, apple, tomato, and artichoke aroma. Olive oil's bitterness and pungency are moderate to intensive. Oils made from Oblica are very versatile olive oils.
The oil press is machinery used to crush olives to obtain the oil.
Olea Europea is a botanical term indicating evergreen tree of the Oleaceae family that gives olive fruit to obtain olive oil.
An olive grove is a small group of Olea europaea trees.
'Olive oil' is the lowest grade of the olive oils and contains partially refined oil. You're probably better off using sunflower oil than olive oil that is not extra virgin olive oil. Avoid anything labelled simply 'olive oil'.
Olive pomace is a by-product of the extraction process of olive oil is composed of skins, rest of pulp, and stone pieces.
Olive pomace oil
The olive pomace oil is made by blending refined olive pomace oil and virgin olive oil other than lampante oil, having a free acidity content of no more than 1 g per 100 g.
Means that the olives were grown without the use of chemical pesticides or chemical fertilizers. An accredited organization needs to certify the olives as organic. The EU has a very strict rules and regulations in order for olive oil to be labelled as organic olive oil.
Properties of olive oil (colour, bouquet and taste) perceived by the sensory organs are called organoleptic characteristics.
Olive oil oxidation is deteriorating process of oil; it is the most common and undesirable change in olive oil.
Olive oil pungency is a positive attribute of extra virgin olive oil; that cough-inducing sting on the throat caused by the healthy phenolic compounds in fresh, high-quality olive oil.
Phenols are natural compounds present in extra virgin olive oil. Phenols have antioxidant and anti-inflammatory activities and help protect the body and its functions. The four most abundant phenols in extra virgin olive oil are:
- ligstroside aglycon,
- oleuropein aglycone.
Olive oil pruning is selective removal and modifying the natural way of vegetating and fruiting a plant.
Rancidity is a negative term describing sensation typical for oxidized olive oils. Rancid oils have a waxy smell almost like crayons smell, or old peanuts. It also has an unpleasant taste.
The temperature at which a heated food fat starts breaking down, altering its molecular structure and forming toxic substances.
The French word for soil, land or terrain denotes the distinctive characteristics of geography that give the fruit its individuality: soil, geology, aspect, altitude and farming practices.
Unfiltered olive oil
The oil that uses gravity to separate the solids from the oil. Some sediment may remain.
There are hundreds of olive varieties (types, cultivars) each with its uniqueness.
Virgin Olive Oil
Oil with a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%).