{"id":9365,"date":"2021-03-28T11:01:12","date_gmt":"2021-03-28T09:01:12","guid":{"rendered":"https:\/\/www.oliocentrica.it\/olive-oil-glossary\/"},"modified":"2022-02-16T19:05:43","modified_gmt":"2022-02-16T18:05:43","slug":"olive-oil-glossary","status":"publish","type":"page","link":"https:\/\/www.oliocentrica.it\/en\/olive-oil-glossary\/","title":{"rendered":"Olive oil glossary"},"content":{"rendered":"

Olive oil glossary<\/h1><\/div>

To make oil culture it is necessary to use a common language that involves a large and heterogeneous audience and looks beyond the experts in the sector.<\/p>\n

For this reason we have thought of an interactive and essential Glossary, able to bring together the terminologies attributable to the Olive world, with the aim of understanding and discussing extra virgin olive oil, clearing the field of any possible ambiguity.<\/p>\n<\/div>

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Fatty acids<\/strong>: these are the constituent ingredients of almost all complex lipids and animal and vegetable fats such as those of extra virgin olive oil. They can be:<\/p>\n
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  • “Saturated” in the case of animal fats, which are poorly digestible, difficult to eliminate and tend to accumulate on the arterial walls, favoring the onset of cardiovascular diseases.<\/li>\n
  • “Unsaturated” in the case of oil, easily digestible and in some cases perform a preventive action against the formation of neoplasms and the development of arterial problems.<\/li>\n<\/ul><\/h4><\/div>
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    Acidity (of olive oil)<\/strong>: is the percentage expressed in grams determined by the content of oleic acid present in one hundred grams of olive oil. The human body cannot perceive it, not even an expert taster will be able to determine the acidity of an oil by tasting it, it is necessary to resort to chemical analysis. On the other hand, it can be assumed that an oil with evident organoleptic defects, perceptible to human tasting, has a higher acidity due to fermentation and oxidative phenomena.<\/h4><\/div>
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    Oleic acid<\/strong>: (fam. Fatty acids) in chemistry, oleic acid is a monounsaturated fatty acid because within its chemical structure there is a single carbon \/ carbon double bond. It belongs to the family of omega 9 fatty acids. From a dietary point of view, it is one of the main components of olive oil, a precious health ally for its beneficial effects on the heart and the cardiovascular system. Oleic acid is contained in the saponifiable fraction of the oil (see the corresponding item).<\/h4><\/div>
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    Linoleic acid:<\/strong> (fam. Fatty acids) is present in extra virgin olive oil and in all vegetable oils, in some cases even in fats of animal origin. Linoleic acid is one of the essential fatty acids and belongs to the Omega 6 group. Its role is studied (in some cases confirmed, in others only hypothesized) in the prevention or treatment of various diseases, including heart attack, cancer, diabetes , cystic fibrosis.<\/h4><\/div>
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    Linoleic acid:<\/strong> (fam. Fatty acids) is present in extra virgin olive oil and in all vegetable oils, in some cases even in fats of animal origin. Linoleic acid is one of the essential fatty acids and belongs to the Omega 6 group. Its role is studied (in some cases confirmed, in others only hypothesized) in the prevention or treatment of various diseases, including heart attack, cancer, diabetes , cystic fibrosis.<\/h4><\/div>
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    Palmitic acid<\/strong>: (fam. Fatty acids) present in olive oil in a minimum percentage, it is one of the most common saturated fatty acids in animals and plants. The name derives from the fact that it is found in palm oil, but is also contained in butter, cheese, milk and meat.<\/h4><\/div>
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    Conservation water or preserving liquid:<\/strong> it is the mixture of water and salt used to make the brine and subsequently to preserve the product. Table olives in brine are marketed with their preserving liquid. It is advisable not to throw it away after opening the jar but to store it, together with the product, in the refrigerator.<\/h4><\/div>
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    Vegetation waters:<\/strong> this is the term used to define the waste waters deriving from the processing of olive oil. They consist of the water contained in the drupe, the washing water and the process water. They consist of the vegetation water of the olives themselves, of the dilution water of the pastes used in the continuous plants and of the soluble substances dissolved in the drupes. These waters have a high concentration of organic substances such as sugars, pectins, fats, nitrogenous substances, sugar alcohols, polyacids and mineral elements such as phosphorus, potassium, magnesium and calcium. Vegetable waters have a dark color, which can reach black, a very intense typical smell, have a slightly acidic pH, high electrical conductivity, and are easily fermentable due to the presence of sugars and proteins.<\/h4><\/div>
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    Citrus fruits:<\/strong> olfactory sensation reminiscent of citrus fruits (lemon, orange, bergamot, mandarin and grapefruit).<\/h4><\/div>
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    Alkyl esters:<\/strong> compounds (known in literature as methyl and ethyl esters of fatty acids) which are formed following fermentation and degradation of olives and which involve the production of methyl and ethyl alcohol and the release of fatty acids from triglycerides. The high presence of these substances is an indicator of poor quality of extra virgin olive oil, which is depleted from a nutritional point of view because it loses many of its antioxidant properties. In practice, alkyl esters testify to incorrect conservation due to poor storage of the raw material, stacked for days in huge heaps (as often happens in Spanish industrial systems), or crushed after a fermentation process is already underway.<\/h4><\/div>
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    Production alternation:<\/strong> it is a typical phenomenon of those plants (olive trees) that produce different fruit from one year to the next. In the sense that abundant and scarce productions occur alternately.<\/h4><\/div>
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    Bitter:<\/strong> organoleptic characteristic of the oil. Characteristic flavor of oil obtained from green or blended olives. It can be more or less pleasant depending on the intensity.<\/h4><\/div>
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    Spectrophotometric analysis<\/strong>: used to determine the value of specific absorption in the ultraviolet. The determination of these values \u200b\u200b(K232, K270, AK) is carried out with the spectrophotometer in the laboratory and highlights refining processes or oxidation and aging phenomena of the oil. An increase in K232 highlights primary oxidation, with the formation of peroxides, while an increase in K270 highlights secondary oxidation, with the formation of aldehydes and ketones. From these values, in fact, olive oil is classified. For example, with a k270 value of less than 0.20, the oil can be classified as extra virgin.<\/h4><\/div>
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    Antioxidants:<\/strong> antioxidants are chemicals (molecules, ions, radicals) or physical agents, which slow down or prevent the oxidation of other substances. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidant. Oxidation reactions can produce free radicals, responsible for initiating a chain reaction that damages cells; antioxidants terminate these chain reactions by acting on intermediate radicals and inhibiting other oxidation reactions by oxidizing themselves.<\/h4><\/div>
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    Anthocyanins:<\/strong> belong to the family of “flavonoids” which are polyphenolic compounds present in extra virgin olive oil. Thanks to their antioxidant and anti-radical power, these substances can be very useful for their uses in medicine. These pigments seem to protect against capillary fragility, and against various aging processes or cellular changes caused by oxygen, including inflammatory processes and carcinogenic modifications. They also protect plants from damage caused by ultraviolet radiation.<\/h4><\/div>
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    Aroma:<\/strong><\/p>\n
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    • a) pleasant sensations indirectly perceived by the olfactory organ during the tasting of a food<\/li>\n
    • b) In perfumery and in non-specialist language, this term also applies to the same sensations perceived directly through the nose.<\/li>\n<\/ul><\/h4><\/div>
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      Taster:<\/strong> see Physiological suitability for tasting.<\/h4><\/div>
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      Astringency (Taste):<\/strong><\/p>\n
        \n
      • a) describes the complex sensation produced in the mouth by a diluted aqueous solution of products such as some tannins, such as those of Kaki and wild plum.<\/li>\n
      • b) Describes the attribute of pure substances or mixtures that produce this flavor.<\/li>\n<\/ul><\/h4><\/div>
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        Winey: <\/strong>(syn. acetic acid) Defect that is felt on the olfactory examination of the oil, perceiving an smell that ranges from that typical of the cellar (vinous) to that of vinegar (acetic acid). Due to the formation of acetic acid, ethyl acetate and ethanol, a process of anaerobic fermentation (that is, which occurs in the absence of oxygen) of the olives.<\/h4><\/div>
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        Bacchiatura<\/strong>: olive harvesting system which consists in dropping the olives from the tree using poles.<\/h4><\/div>
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        Bag in Box:<\/strong> (abbreviated B.I.B), from the English “bag in a box”, is a container consisting of a bag (Bag) inserted into a cardboard box (Box). Used to dispense and store oil thanks to its dispenser tap which avoids air contact with the product, thus avoiding oxidation and deterioration of the same.<\/h4><\/div>
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        Biodiversity:<\/strong> all forms of genetically dissimilar life and the ecosystems in which they live. So it implies all the variability in genes, species, habitats and ecosystems.<\/h4><\/div>
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        Biophenols:<\/strong> natural organic molecules characterized by the presence of phenolic groups (aromatic compounds) and produced purely by the secondary metabolism of plants. Biophenols are natural antioxidants found in plants, essential for our health. With their action, in fact, biophenols help to reduce bad cholesterol, protect the mucous membranes of the stomach and help prevent cardiovascular diseases.<\/h4><\/div>
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        Blend<\/strong>: oil produced with multiple varieties of olives.<\/h4><\/div>
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        Harvesting:<\/strong> olive harvesting system done manually or with the addition of tools such as rakes or combs that do not cause injury to the fruit.<\/h4><\/div>
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        Carotenes:<\/strong> carotene is a terpenic provitamin contained in carrots and in numerous vegetables to which it gives red or orange color. Its metabolism produces two molecules of vitamin A. It is present (to a minimum extent) in extra virgin olive oil.<\/h4><\/div>
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        Chlorophyll:<\/strong> it is a molecule that has a ring structure in the center of which there is a magnesium atom, which has the function of keeping the structure rigid to prevent solar energy from dispersing in the form of heat before it can be used for the photosynthetic process. Chlorophyll (of any type) has a yellowish-green color and in olive oil it is all the more intense the less advanced is the ripening stage of the fruit. During the storage of the oil, the chlorophyll degrades and the color of the oil turns yellow.<\/h4><\/div>
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        C.O.I <\/strong>.: The International Olive Council is the only international intergovernmental organization in the olive oil and table olives sector. It was established in Madrid, Spain, in 1959, under the auspices of the United Nations.<\/h4><\/div>
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        Cholesterol:<\/strong> is a steroid or lipid or more commonly “fat”. Cholesterol is an essential ingredient of the cell membrane of all animal cells. Among the many properties of extra virgin olive oil there is certainly that of protecting our arteries. This is done by regulating the cholesterol levels circulating in the blood. This parameter, feared by all when it comes to haematological tests, is one of the most important factors related to cardiovascular risk. High levels of LDL cholesterol, also called “bad”, are in fact a cause of the formation of atherosclerotic plaques, those narrowing of veins and arteries that can cause heart attacks and strokes in the long run. With extra virgin olive oil, bad cholesterol levels are lowered. Not only that, the good one, on the other hand, also known as HDL, is not altered in the least.<\/h4><\/div>
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        Protection consortium:<\/strong> it is the representative of producers and carries out, among other things, activities and initiatives for the enhancement of the product.<\/h4><\/div>
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        Cultivar:<\/strong> variety of olive. Each variety has different organoleptic characteristics with typical aromas and hints. (see article on olive varieties).<\/h4><\/div>
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        Deprive the bitter<\/strong>: To deprive of the bitter scent. The olive has a particular substance that makes its pulp very bitter while preserving its stone (seed) from hungry birds, this substance is called: oleuropein. Deamarization has the purpose of making oleuropein soluble, through the use of water and salt (brine) or with caustic soda.<\/h4><\/div>
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        Decanter:<\/strong> The olive paste after mixing is constantly pumped towards a centrifugal separator with a horizontal axis called the Decanter. This allows to separate the components present in the olive paste, all with different specific weight and consequently separable by centrifugal force. They are divided into three-outlets, commonly called 3-phase decanters, which separate oil, vegetable water and pomace, and two-outlets, 2-phase, which separate the oil from the wet pomace. Present in the latest generation of oil mills even more performing decanters able to obtain the maximum yield with the least waste.<\/h4><\/div>
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        Discoloration:<\/strong> (ref. Refining process) is an operation that is performed to remove the dark color from the oil. This operation is performed with the use of special clays.<\/h4><\/div>
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        Demargarination:<\/strong> (ref. Refining process) is an operation that eliminates the saturated glycerides that cause the oil to become cloudy.<\/h4><\/div>
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        Demucillagination:<\/strong> (ref. Refining process) is used to eliminate the substances suspended in the oil, which over time can lead to the formation of precipitates (mucilage, phospholipids, resins, sugars, protein substances).<\/h4><\/div>
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        Deodorization: <\/strong>(ref. Refining process) is an operation that removes substances such as aldehydes or ketones that are responsible for the bad odors of the oil.<\/h4><\/div>
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        Mediterranean diet:<\/strong> a nutritional model that represents a proposal for an ideal healthy diet, capable of promoting a real prevention work in the health field.<\/h4><\/div>
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        Diglycerides:<\/strong> mono and diglycerides are esters of the acids that form edible fats generally of glycerol. These are synthetic fats obtained from glycerol and natural fatty acids; although mainly of vegetable origin, it is not excluded that they may derive from animal fats.<\/h4><\/div>
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        Deacidification:<\/strong> (ref. Refining process) this process tends to eliminate acidity. This operation can take place either chemically, in which the free acids are neutralized with alkali or esterified with glycerin, or with a chemical-physical process in which the free acids are removed by distillation or with solvents.<\/h4><\/div>
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        Production regulations:<\/strong> it is a series of rules and regulations that the grower must observe in order to benefit from the Community DOP or IGP recognition.<\/h4><\/div>
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        DOP:<\/strong> protected designation of origin. It is the quality mark that is attributed to an agricultural or food product, whose qualitative characteristics depend exclusively on the territory in which it is produced.<\/h4><\/div>
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        Drupe:<\/strong> the term indicates the fruit of the Olive, the Olive (see).<\/h4><\/div>
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        National List of Expert Taster Technicians:<\/strong> it is the list established at the Ministry for Agricultural and Forestry Policies, organized on a regional basis, which collects the names of those who are authorized to perform tastings on virgin and extra virgin olive oils (see Physiological suitability tasting).<\/h4><\/div>
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        Endocarp:<\/strong> it is the innermost portion in fleshy fruits, that is, the one that contains the seed.<\/h4><\/div>
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        Certification bodies:<\/strong> these are the control structures that have the task of ensuring that the products with the DOP or IGP mark meet the requirements established in the EU regulations.<\/h4><\/div>
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        Epicarp:<\/strong> constitutes the external part of the fruit. Depending on the type of fruit it can take on different consistencies. In many fruits this is what we consider the peel.<\/h4><\/div>
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        Herbicides:<\/strong> are substances used for the control of weeds or weeds. In Italy some types are prohibited but not all.<\/h4><\/div>
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        Hermaphrodite:<\/strong> (… of the olive flower) is a phenomenon by which an individual of a specific species can produce both male and female gametes simultaneously or successively. In most hermaphroditic plants, the male and female elements mature at different times, to ensure cross-pollination between different individuals.<\/h4><\/div>
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        Cold pressed<\/strong><\/h4><\/div>
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        Evo:<\/strong> (e.v.o.) is the acronym for Extra Virgin Olive Oil, an abbreviation now in use for convenience and custom. (see virgin olive oils classifications).<\/h4><\/div>
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        Scum:<\/strong> it is a term that generally refers to a waste product of a process; (see sludge).<\/h4><\/div>
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        Phenols:<\/strong> substances derived from aromatic hydrocarbons (organic compounds which have one or more aromatic rings in their structure) for the replacement of one or more hydrogen atoms.<\/h4><\/div>
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        Filtration or Filtering:<\/strong> The operation of filtering. EVO oil, after extraction, retains residues of vegetation water and microparticles of suspended olive pulp which over time tend to settle on the bottom, causing premature rancidity. Filtration is important because it eliminates these impurities, guaranteeing the oil a longer shelf life.<\/h4><\/div>
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        Fiscolo (plural: Fiscoli)<\/strong>: disc-shaped mats stacked one on top of the other after having layered on top of the olive paste, obtained by crushing the olives with a muller, placed under a press where the separation of the liquid part takes place, i.e. oil and water. This technique is attributable to the traditional oil mill now in disuse due to the poor quality of the oil produced (see oil mill).<\/h4><\/div>
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        Pressing: <\/strong>first step in the processing of the olives immediately after washing. Here the first breaking of the drupes takes place through a system that can be “hammers” or “knives”. It is an important phase of processing capable of creating most of the aromas that will then be found in the tasting phase.<\/h4><\/div>
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        Frantoiano:<\/strong> Who is in charge of the pressing of the olives. The one who has the task of following the various stages of oil extraction.<\/h4><\/div>
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        Oil mill<\/strong>: place or building where the oil extraction phase from olives takes place. Called by experts “Oil Plant” it can be of two types, discontinuous cycle (traditional) and continuous cycle (modern). The first works the olives in discontinuous phases, passing from the pressing, with the granite mills, to the fiscoli and then to the mechanical pressing. The second involves a single production cycle: washing, pressing, kneading, centrifugation, separation, are all phases that follow one another continuously, preserving the olives, and its paste, from exposure to the air, light and heat, all enemies of oil.<\/h4><\/div>
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        Saponifiable fraction:<\/strong> component of extra virgin olive oil which represents 98% of the product, entirely made up of oleic acid.<\/h4><\/div>
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        Non saponifiable fraction:<\/strong> component of extra virgin olive oil which represents 2% of the product, consisting of various substances (which we find in breast milk) such as squalene, phytosterols, beta-carotene, polyphenols, oleuropein and oleocanthal .<\/h4><\/div>
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        Fruity:<\/strong> organoleptic characteristic of the oil. Set of olfactory sensations, depending on the variety of olives, and characteristics of the oil obtained from healthy and fresh fruits, green or ripe, perceived directly or retronasally. It recalls the smell and taste of healthy, fresh and picked fruit at the optimum point of ripeness. When tasted, a green fruitiness can be distinguished from a ripe fruitiness; the first is more intense, the second softer and sweeter.<\/h4><\/div>
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        Inert gas Nitrogen:<\/strong> nitrogen is a non-metallic chemical element (symbol N). It is a gas present in the atmosphere (of which it constitutes approximately 78%) in the form of a diatomic molecule (N2). Its low propensity to react with other molecules makes it a noble and inert gas. Due to its ability to preserve foods from their qualitative and organoleptic specificities, it can be used in the storage of extra virgin olive oil.<\/h4><\/div>
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        Germplasm:<\/strong> by olive germplasm we mean the set of varieties and ecotypes present in the patrimony of the species of a given territory and registered in the “gene banks”, structures where the propagation materials of the plants whose variability is to be preserved are collected. In the case of cultivated species, the conservation of the germplasm is particularly important as it allows the biodiversity of a given species to be kept high and represents the basis for the insertion of new useful characters. The world olive tree germplasm database contains information on thousands of accessions (5435) preserved in 103 different collections and made public thanks to the FAO
        \n\u201cSeed and Plant Genetic Resources Service\u201d della FAO<\/strong><\/p><\/h4><\/div>

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        Kneading:<\/strong> processing step following the pressing which consists in mixing the paste obtained with the aim of facilitating the breaking of the emulsion between water and oil. The duration of this phase must be between 20 and 40 minutes. A longer duration does not increase the yield, but subjects the pasta to greater contact with the air, causing oxidative stress (different for the malaxers that work in the absence of oxygen). It is the miller’s job to find the right compromise between quantity and quality by not overheating the pasta.<\/h4><\/div>
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        Physiological suitability for the tasting of Virgin Olive Oils (Course for aspiring tasters)<\/strong>: it is achieved through courses conducted in accordance with EEC Reg. 2568\/91 and subsequent amendments, with final selective tests. The courses for virgin olive oil tasters can be carried out by public and private organizations, subject to the authorization of the Region or the Autonomous Province in whose territory the course will take place (De.M. of 18 June 2014, art.2) and are valid for registration in the National List of Expert Technical Olive Oil Tasters.<\/h4><\/div>
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        IGP:<\/strong> protected geographical indication. It is the quality mark that is attributed to agricultural or food products for which only one phase of the production process has a link with the geographical area of \u200b\u200breference.<\/h4><\/div>
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        Olive tree pollination (Anemophilous)<\/strong>: the olive tree is an arboreal species with anemophilic pollination, it produces a large amount of powdery pollen moved by the wind, it does not require the contribution of bees or other spontaneous pollinators to produce fruit. Most olive varieties are self-incompatible and require cross-pollination. It is advisable that in the same olive grove there are two or more intercompatible varieties that can be mutually pollinated thanks to the action of the wind.<\/h4><\/div>
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        Veraison:<\/strong> in olives the color change of the fruit from intense green to a final color that varies, according to the cultivar, from purple red to black is indicated with veraison.<\/h4><\/div>
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        Rancidity:<\/strong> consists of a series of hydrolysis and \/ or oxidation reactions involving fatty acids or other lipids present in food. This rancidity is due to the formation of free radicals (very unstable molecules) and the absorption of oxygen by fatty acids, especially unsaturated ones, both free and esterified. (see rancid \/ oxidation).<\/h4><\/div>
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        Can (tinplate)<\/strong>: this is the container used to package the olive oil. Tinplate is a sheet of steel covered on both sides by a thin layer of tin of varying thickness; guarantees the right protection against oxidation.<\/h4><\/div>
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        Lot (on the label)<\/strong>: it is a “mandatory” indication that must be made on a package of olive oil which refers to a set of sales units of a foodstuff, produced, manufactured or packaged in practically identical circumstances.<\/h4><\/div>
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        Mesocarp:<\/strong> constitutes the intermediate part of the fruit commonly called the pulp when it comes to fleshy fruits.<\/h4><\/div>
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        Molazza:<\/strong> it is a machine used for the milling (or pressing) of olives. It is a truncated-cone-shaped container with an arm (shaft) in the center to which two or three granite cylinders (wheels) are connected which, by turning, crush the olives. (see oil mill).<\/h4><\/div>
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        Milling: <\/strong>mill operation which consists in the crushing of the olives that is done in the crushers to obtain the olive paste from which the olive oil will be extracted.<\/h4><\/div>
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        Monocultivar (or monovarietal)<\/strong>: referring to a single variety of olive.<\/h4><\/div>
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        Sludge:<\/strong> oil defect due to staying with the decanting sludge. Typical of unfiltered oils which, after a couple of months of bottling, create the so-called “laying” at the bottom of the bottle.<\/h4><\/div>
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        Fly:<\/strong> typical defect of oil obtained from olives affected by olive fly larvae (see).<\/h4><\/div>
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        Olive fly<\/strong>: scientific name Bactrocera oleae, is an insect belonging to the subfamily of Dacinae Munro, 1984. It is a carpophagous species, whose larva is a miner of the olive drupe. It is considered the most serious adversity affecting the olive tree.<\/h4><\/div>
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        Olive pomace kernel<\/strong>: part of olive processing waste, which has become an energy resource in recent years. It is an excellent fuel, ideal for powering boilers, thermo-fireplaces and stoves, thanks to its calorific value and a higher specific weight than other biomasses.<\/h4><\/div>
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        Olea europea:<\/strong> is the scientific name of the olive tree and belongs to the Oleaceae family (see Olive \/ olive tree).<\/h4><\/div>
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        Oleocanthal:<\/strong> it is a recently discovered substance which, together with oleuropein, is responsible for the spicy taste of extra virgin olive oil. It has the same effects as ibuprofen, one of the most used non-sterile pain relievers. In fact, like ibuprofen, this substance, taken through regular oil consumption, could be anticarcinogenic in the long term.<\/h4><\/div>
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        Oleuropein:<\/strong> is a bitter glycoside present both in the drupes and in the leaves; this substance is recognized with various biological activities, including, mainly, an antioxidant, but also antihypertensive, bacteriostatic, coronary dilator, spasmolytic and vasodilator. The characteristic spicy and bitter taste of extra virgin olive oil is given to it precisely by this substance together with another recently discovered and baptized oleocanthal.<\/h4><\/div>
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        Virgin olive oils:<\/strong> oils obtained from the fruit of the olive tree only by mechanical or other physical processes, in particular thermal conditions, which do not cause alterations of the oil, and which have not undergone any treatment other than washing, decanting, centrifugation and filtration, excluding oils obtained by means of solvents or re-esterification processes and any mixture with oils of other nature.<\/h4><\/div>
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        Virgin olive oils – the classification:<\/strong><\/p>\n

          \n
        • extra virgin olive oil: virgin olive oil with an absolutely perfect taste, whose acidity expressed in oleic acid cannot exceed 0.8 g per 100 g<\/li>\n
        • virgin olive oil (The term fino can be used in the production and wholesale phase): virgin olive oil with a perfect taste, whose acidity expressed in oleic acid cannot exceed 2 g per 100 g<\/li>\n
        • lampante olive oil: virgin olive oil whose free acidity, expressed as oleic acid, is greater than 2 g per 100 g and \/ or having other characteristics that comply with those provided for this category
          \nNote: Since 1st November 2003 the current virgin and lampante virgin oils are included in the only category of lampante olive oil.<\/li>\n<\/ul><\/h4><\/div>
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          Olive oil:<\/strong> olive oil obtained from a blend of refined olive oil and virgin olive oils other than lampante oil, whose acidity expressed in oleic acid cannot exceed 1.5 g per 100 g.<\/h4><\/div>
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          Refined olive oil:<\/strong> olive oil obtained from the refining of virgin olive oils, whose acidity expressed in oleic acid cannot exceed 0.5 g per 100 g.<\/h4><\/div>
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          Olive pomace oil:<\/strong> oil obtained from a blend of refined olive pomace oil and virgin olive oils other than lampante oil, whose acidity expressed in oleic acid cannot exceed 1.5 g per 100 g.<\/h4><\/div>
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          Crude olive pomace oil<\/strong>: oil obtained by solvent treatment of olive pomace, excluding oils obtained with a reesterification process and any mixture with other types of oils.<\/h4><\/div>
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          Refined olive-pomace oil:<\/strong> oil obtained from the refining of crude olive-pomace oil, whose acidity expressed in oleic acid cannot exceed 0.5 g per 100 g.<\/h4><\/div>
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          Seed oil: <\/strong>it is oil extracted from seeds. It can be obtained from the extraction of sunflower seeds, peanuts, soybeans, corn, and others. There are two types of extraction:<\/p>\n
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          1. the mechanical extraction from which the seed oil indicated on the label as “first pressing or pressing” is obtained, which is not secondarily refined and allows the nutritional properties to be maintained unaltered: vitamins, mineral salts and polyunsaturated fatty acids. It is mandatory to obtain the Bio oil certification.<\/li>\n
          2. chemical extraction uses organic solvents and high temperatures, very common in the food industry to make vegetable oils more stable, long-lasting and more “suitable” for the purpose, from the point of view of consistency, color and smell. This type of extraction, which is followed by various stages of refining, involves the loss of a large part of the nutritional value of the seed, as well as contributing to the formation of trans fatty acids, considered potentially harmful to health.<\/li>\n<\/ol><\/h4><\/div>
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            Olive:<\/strong> edible fruit of the olive tree, consisting of peel (epicarp), pulp (mesocarp), stone (endocarp) and seed (almond), contained within the stone. Olives are divided into three groups: table (or table) olives, usable only for food purposes, oil olives, suitable for the extraction of oil, and dual-purpose olives, capable of being transformed into both canteen than in oil.<\/h4><\/div>
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            Olivo or Ulivo:<\/strong> botanical name Olea europea. Fruit plant native to the countries of the Mediterranean basin, very long-lived, able to live for hundreds of years. Evergreen plant, it has a cylindrical and twisted stem with hard and heavy wood, and a crown with a conical shape.<\/h4><\/div>
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            Oxidation:<\/strong> An element is said to undergo oxidation when it undergoes a subtraction of electrons. In olive oil it is synonymous with degradation and aging and therefore with worsening of its quality.<\/h4><\/div>
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            Oxidation:<\/strong> An element is said to undergo oxidation when it undergoes a subtraction of electrons. In olive oil it is synonymous with degradation and aging and therefore with worsening of its quality.<\/h4><\/div>
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            Panel test:<\/strong> is a sensory analysis performed by a group of people with particular sensory requirements, which evaluates the organoleptic characteristics of olive oil. This evaluation is essential in order to highlight some defects and enhance the qualities present in olive oil because these characteristics cannot be highlighted with a chemical analysis. These analyzes are at the discretion of the olive grower who intends to give more and more useful information about his product to his customers and are generally done every year and on each specific lot.<\/h4><\/div>
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            Peroxides:<\/strong> are chemical compounds containing the characteristic group formed by two oxygen atoms. The number of peroxides indicates the degree of primary oxidation of the oil, therefore its tendency to go rancid. Under current legislation, the limit on the number of peroxides is 20, above which the oil is clear. A value is good if below 10-12. The peroxides are odorless and tasteless, therefore not perceptible at the organoleptic level but, being very unstable, they decompose easily giving rise to the formation of aldehydes and ketones, responsible for the rancid defect.<\/h4><\/div>
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            Pesticides:<\/strong> are substances or chemicals capable of controlling, limiting, repelling or destroying living organisms (microorganisms, animals or plants) considered as harmful, or of opposing their development. There have been (and continue to be) debates at European level regarding its harmful effects on the environment and health.<\/h4><\/div>
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            Spicy:<\/strong> organoleptic characteristic of the oil, pungent taste sensation, characteristic of the oils obtained at the beginning of the campaign essentially from still green olives and the presence of two substances, oleuropein and oleocanthal.<\/h4><\/div>
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            Polyphenols:<\/strong> they constitute a family of about 5000 organic molecules widely present in the plant kingdom. Polyphenols are natural antioxidants found in plants and can be useful in preventing the oxidation of lipoproteins and “sequester” free radicals; positive biomedical effects on the cardiovascular level, of diseases related to senescence and tumor growth arrest are also ascertained.<\/h4><\/div>
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            Laying:<\/strong> it is another common way of saying that refers to a waste product of a process (see sludge).<\/h4><\/div>
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            Pruning:<\/strong> it serves to give a correct relationship between wood and vegetative part in order to also guarantee correct lighting on the various parts of the crown and also to favor a rejuvenation of the plant. These interventions are used to promote productivity and increase it in a balanced way to the annual development of the plant.<\/h4><\/div>
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            Proteins:<\/strong> they are among the most complex organic compounds and are the fundamental constituents of all animal and plant cells. Those present in olive oil are: alanine, arginine, glycine, leucine.<\/h4><\/div>
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            Smoke point:<\/strong><\/p>\n

            The smoke point is a precise moment of cooking in which, once a certain temperature has been reached, a food fat begins to decompose and a bluish smoke becomes clearly visible; in that instant the fat hydrolyzes into glycerol and fatty acids, and degrades. Glycerol, losing water, is transformed into acrolein (bluish smoke), a highly irritating substance for the gastric mucosa and harmful to the liver, included in group 2A of carcinogenic substances according to the Airc (Italian Association for Research on Cancer).
            \nPrecisely for this reason it is essential to know the smoke point of a food fat and select it based on its specific properties and uses
            \nExtra virgin olive oil has a rather high temperature tolerance, which is around 200\/210 degrees, and contains polyphenols, antioxidant substances that delay the chemical reactions caused by the frying process.
            \nThe suggestion is never to exceed 160\/180 \u00b0 a kitchen thermometer can help you.<\/p><\/h4><\/div>

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            Wrong Harvesting:<\/strong> olive harvesting system that consists of collecting (picking up) the olives that have fallen on the ground or rather on cloths arranged around the tree. Using this system, a collection of naturally fallen olives is obtained that have undergone excessive ripening and which will probably be brought to the mill not immediately: all this will affect the quality of the extra virgin oil, especially the acidity which will be very high.<\/h4><\/div>
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            Refining:<\/strong> it is an operation that is carried out in special establishments. This operation involves the following processes: demucillagination, deacidification, discoloration, filtration, deodorization, demargarination.<\/h4><\/div>
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            Rancid:<\/strong> typical defect of oil that undergoes an oxidation process, it can be prevented (if consumed in a short time) or softened, with proper storage (see rancidity).<\/h4><\/div>
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            Yield (of oil)<\/strong>: refers to the percentage of oil extracted on a basis of one hundred kilos of olives. If the yield is 20%, it means that 20 liters of oil have been obtained on one hundred kilos of olives.<\/h4><\/div>
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            Retronasal:<\/strong> in the tasting the expression “… retronasal” is used during the tasting phase during which the gustatory perceptions are felt in the pharynx. The retronasal route is involved in the perception of odorous sensations only after swallowing the oil, when the pharynx creates a depression that moves the vapors from the oral cavity to the nasal one.<\/h4><\/div>
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            Heating:<\/strong> typical oil defect due to a fermentation process of the olives and in particular due to the formation of Clostridium and Pseudomonas bacteria.<\/h4><\/div>
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            Olive pomace:<\/strong> olive pomace is nothing more than a by-product of the olive oil extraction process consisting of pulps, skins and peanut fragments. Usually it is considered a processing waste to be reused only after an expensive extraction and refining treatment. In any case, the main uses that pomace can have are the following:<\/p>\n
              \n
            • transfer to the pomace factory for the extraction of pomace oil<\/li>\n
            • distribution on agricultural land as a soil improver<\/li>\n
            • use as a heating fuel<\/li>\n<\/ul><\/h4><\/div>
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              Spiccagnolo: <\/strong>said of fruits (peach, apricot, cherry, etc.), whose pulp can be easily detached from the stone.<\/h4><\/div>
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              Cold pressing:<\/strong> with cold pressing, or cold extraction, we mean the production of vegetable oil through a mechanical process. This technique is used to produce vegetable oils, such as virgin, extra virgin olive oil or organic sunflower seeds. As for extra virgin olive oil, the temperature at which the extraction takes place must be below 27 \u00b0 C. The wording “first cold pressing”, which is often read on the label, refers to old extraction methods that are no longer in use because they do not produce quality.<\/h4><\/div>
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              Squalene:<\/strong> is a hydrocarbon and a triterpene present in the liver oil of sharks (elasmobranchs) but also in olives. It has a positive physiological action in human turnover and promotes growth.<\/h4><\/div>
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              Sterols:<\/strong> Sterols are a class of chemical compounds derived from sterol, a polycyclic compound formed by four condensed rings (three to six carbon atoms and one to five carbon atoms). Plant sterols, contained in olive oil, are also known for their ability to block the absorption of cholesterol in the human intestine, thereby helping to reduce cholesterol. Among other functions, sterols are involved in the regulation of circadian rhythms and blood clotting in humans.<\/h4><\/div>
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              Stripping:<\/strong> oil tasting technique which consists in tasting the product by inhaling air inside the mouth. The taster must recreate a sort of vaporizer by keeping his teeth clenched and thus be able to perceive the sensations of bitter, spicy and retro-olfactory sensations.<\/h4><\/div>
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              Storage temperature:<\/strong> the temperature range at which the oil should be stored is between 10 and 24 \u00b0 C; the optimum temperature is about 15 \u00b0 C.<\/h4><\/div>
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              Tocopherols:<\/strong> it is an essential and vital vitamin nutrient for humans, a powerful fat-soluble antioxidant, present in many plants, for example in fruit, hemp oil, olive oil and especially in wheat germ oil. Tocopherol is one of the main compounds called vitamin E, and for this reason its name is commonly used interchangeably.<\/h4><\/div>
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              Triglycerides:<\/strong> they are formed by a glycerin molecule to which three molecules of fatty acids are joined, so we can have both saturated and unsaturated triglycerides. They play an important role in metabolism as sources of energy. They contain more than double the energy (9 kcal \/ g) of carbohydrates and proteins.<\/h4><\/div>
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              Xylella fastidiosa:<\/strong> bacterium that lives and reproduces within the conducting apparatus of the raw sap, which can cause serious damage to plants. When a plant is infected, the bacteria lead to the formation of a gel in the xylem (plant tissue present in vascular plants), thus obstructing the flow of water and blocking the plant’s nutrition.<\/h4><\/div>
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              Inspired by the Gambero Rosso article by Michela Becchi and Indra Galbo. Read the article >><\/strong><\/p>\n

              Sources:<\/em><\/p>\n

              COI (International Olive Council)<\/em><\/p>\n

              Texts on Olive Growing published by Edagricole<\/em><\/p>\n

              Medical Encyclopedia of the Humanitas Hospital<\/em><\/p>\n

              Encyclopedia Treccani<\/strong><\/p>\n<\/div><\/div><\/div>

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