Olive Oil Dictionary

We have prepared this olive oil dictionary as a supplement to our guide on Extra Virgin Olive Oil, explaining in detail the most commonly used terms in the olive oil world.

Types of Oil and Commercial Categories

Extra Virgin Olive Oil (EVOO)

Oil obtained solely by mechanical means, directly from healthy, fresh olives. It is the highest quality, free of sensory defects, with a fruity flavor and a maximum acidity of 0.8%.

Virgin Olive Oil

Obtained only by mechanical methods; it may have slight sensory defects that are generally unnoticed by consumers. Its acidity must not exceed 2%.

Lampante Oil

Virgin oil with significant sensory defects and acidity above 2%, making it unsuitable for direct consumption. It must be refined before use as food.

Refined Oil

Oil obtained from lampante oil, chemically treated to remove unpleasant odors, flavors, and colors. It is not consumed directly but blended with virgin oil.

Olive Oil (Blend)

Product resulting from blending refined oil with a proportion of virgin or extra virgin oil, offering a milder, balanced taste suitable for everyday use.

Olive Pomace Oil

Obtained by chemical extraction from pomace (olive solid residues). After refining, it is mixed with virgin oil, making it suitable for consumption, though with lower sensory quality.

Unfiltered Oil

Extra virgin oil that is not filtered after extraction, retaining natural particles that provide greater intensity of flavor and aroma, but reducing storage stability. Learn more about unfiltered EVOO.

Cold Extraction / First Cold Press

Extraction methods that ensure oil is obtained at temperatures below 27 °C, preserving its organoleptic and health properties.

Production Processes

Harvesting

Picking olives by hand or mechanically, a crucial step for final oil quality.

Crushing

Crushing olives into a paste to facilitate oil extraction.

Malaxation

Slow, controlled mixing that merges small oil droplets into larger ones, easing later separation.

Pressing / Centrifugation

Methods to separate oil from solid and liquid components. Centrifugation is now predominant for its efficiency; pressing is rarely used, mainly in some African countries.

Filtration

Removal of organic matter from the oil to improve appearance, flavor, and stability.

Storage

Keeping oil in containers protected from light, heat, and air to preserve its properties.

Bottling

Bottling or packaging oil in light- and air-proof containers to extend freshness.

Quality Parameters

Free Acidity

Measures initial fruit quality and extraction efficiency. Low values indicate healthy olives and prompt processing.

Peroxide Index

Indicates the initial level of oil oxidation. Low levels reflect freshness and proper storage.

UV Absorbance (K232, K270)

Indicators of primary and secondary oxidation, essential to assess freshness and purity.

Polyphenols

Natural antioxidant compounds that determine sensory (bitterness, pungency) and nutritional quality, related to stability and health benefits.

Ethyl Esters

Markers of unwanted olive fermentation before extraction, indicating lower quality.

Sensory Analysis (Tasting)

Fruitiness

Aroma notes that evoke fresh olives, essential in high-quality oils.

Bitterness

A taste sensation associated with fresh, polyphenol-rich oils, reflecting quality and health benefits.

Pungency

A peppery sensation in the throat and mouth, valued as an indicator of freshness and high phenolic content.

Defects

Unpleasant flavors and odors indicating issues in raw material or production, such as fusty, musty, rancid, or vinegary notes.

Tasting Panel

A trained group of experts who officially evaluate oils to determine their commercial category per regulations.

Olive Varieties

Picual

A robust, powerful oil with high phenolic content, bitter and pungent, very stable against oxidation.

Arbequina

A mild, sweet, delicate oil with ripe fruit notes of almond and apple, less stable but highly appreciated raw.

Hojiblanca

A balanced oil with moderate bitterness and pungency, fresh herb aromas, very versatile in cooking.

Cornicabra

An aromatic oil with medium-intense fruitiness, well-balanced bitterness and pungency, excellent stability.

Picudo

A delicately sweet oil with ripe notes and low bitterness, ideal for those seeking milder flavors.

Empeltre

A very mild, sweet oil with ripe fruitiness, ideal for raw consumption due to its delicate flavor.

Koroneiki

A Greek variety with intense green fruitiness, notably pungent and bitter, prized for its excellent stability.

Regulations and Certifications

International Olive Council (IOC)

International body setting global standards for olive oils and table olives.

EU Regulations

European rules defining quality, labeling, and marketing requirements for oils.

Protected Designation of Origin (PDO)

European certification guaranteeing quality and specific geographic origin.

Protected Geographical Indication (PGI)

Label certifying region-linked characteristics, though with less strict criteria than PDO.

Organic Farming

Certification excluding synthetic chemicals, protecting biodiversity and the environment.

Gastronomic Terms

Coupage

Strategic blending of different oils to achieve specific sensory profiles.

Monovarietal

Oil made exclusively from one olive variety to highlight its characteristics.

Pairing

Culinary combination of oil with dishes to mutually enhance flavors.

Raw Use

Direct consumption without cooking to fully enjoy flavor and aroma.

Frying

Cooking technique where olive oil stands out for its thermal stability.

Sauté

Mediterranean base of vegetables slowly cooked in olive oil.

Dressing

Simple seasoning of cold dishes with raw oil.

Confit

Slow, low-temperature cooking in oil, preserving flavor and texture.

Textures (foams, emulsions)

Culinary innovation using olive oil to create new sensory experiences.