Glossary of Olive Oil

A structured reference of key terminology related to olive oil production, sensory analysis, and Mediterranean heritage.

Production & Milling

A mechanical separation process using centrifugal force to separate oil from water and solid olive matter.

Mechanical extraction of olive oil performed at temperatures below 27°C to preserve aroma, flavor, and nutritional compounds.

The slow churning of olive paste after crushing, allowing microscopic oil droplets to merge into larger droplets for efficient extraction.

The highest grade of olive oil, obtained solely by mechanical means, with free acidity below 0.8% and no sensory defects.

Natural antioxidant compounds found in olive oil that contribute to bitterness, pungency, stability, and potential health benefits.

A positive sensory attribute describing fresh olive aromas reminiscent of green or ripe fruit.

A sensory defect resulting from oxidation, producing stale or degraded aromas.

Ancient ceramic vessel used for storing and transporting olive oil throughout classical Mediterranean civilizations.

The botanical name of the cultivated olive tree species native to the Mediterranean basin.