Olive oil dictionary: 20 technical terms you should knowOlive oil is not only an essential ingredient in Mediterranean cuisine; it is also a complex product, with a specific terminology that is worth knowing. If you are passionate about the world of EVOO or simply want to learn how to choose and better value this product, this dictionary is for you. We explain 20 key terms of the olive oil universe in a clear and useful way.
1. Alpechín
Residual liquid resulting from the oil extraction process. It is composed of the olive’s vegetation water and organic substances.
2. Alperujo
A semi-solid byproduct obtained after oil extraction using the two-phase system. It contains fragments of skin, pulp, pit, and some water, and can be reused for obtaining pomace oil or as biomass.
3. Antioxidants
Natural substances present in olive oil, such as polyphenols or vitamin E, that delay the process of oxidation. These compounds not only extend the oil’s shelf life but also provide health benefits.
4. Centrifugation
A physical method used to separate the oil from the other components (water and solids) in the olive paste. It is a modern technique praised for its speed and efficiency.
5. Coupage
A technique that involves blending oils from different olive varieties to achieve a balanced flavor, aroma, and color profile. It can be done with oils from the same harvest or different ones, always respecting quality standards.
6. Decantation
A natural process that allows oil to be separated from alpechín and other impurities based on density differences. It requires time and controlled conditions and, although less common today, is still used in some traditional methods.
7. Defanging
A technique used to remove the finest solid and muddy particles suspended in the oil. This step is important to prevent fermentation and ensure greater product stability.
8. Envero
The stage of olive ripening when it changes color, from green to purple or black. It is a key moment for harvesting, as it directly affects the quantity and quality of the oil obtained.
9. Flavor
A term that encompasses the full range of sensations perceived by taste and smell when tasting the oil. It includes nuances such as fruity, bitter, spicy, or sweet and defines the product’s sensory profile.
10. Jilas
Small pockets or gaps that form in the pulp of olives during ripening. Their presence can affect the amount of oil that can be extracted and, in some cases, its quality.
11. Lampante
Olive oil with sensory or chemical defects that make it unsuitable for direct human consumption. Its name comes from its traditional use as lamp fuel. It must be refined before being marketed.
12. Maceration
The contact time between the olive paste and its components after milling. During maceration (or malaxation), tiny oil droplets group together to facilitate extraction, and the oil’s aromatic profile is developed.
13. Organoleptic characteristics
A set of qualities in the oil that are perceived through the senses: sight, smell, taste, and touch. These include color, aroma, flavor, fluidity, and mouthfeel. They are essential for sensory evaluation and oil classification.
14. Oleic
A term referring to everything related to olive cultivation and olive oil production. It applies to agricultural, industrial, and commercial activities within the olive oil sector.
15. Oleotourism
A form of tourism centered around olive and olive oil culture. It includes visits to mills, tastings, tours of olive groves, and gastronomic experiences that promote knowledge and appreciation of the product.
16. Peroxides
Chemical compounds formed during the early stages of oil oxidation. Their index is a parameter used to measure the oil’s freshness and conservation state. A high value indicates that the oil is rancid or beginning to degrade.
17. Polyphenols
Polyphenols are natural antioxidants responsible for the bitter and spicy taste characteristic of extra virgin olive oil. They are bioactive compounds that enhance oil stability and provide important cardiovascular and anti-inflammatory health benefits.
18. Pomace yield
The proportion of oil that can be extracted from a given amount of olives, expressed as a percentage. It depends on the variety, ripeness, and growing conditions of the fruit, as well as the extraction method used.
19. Sediment
Small particles formed from solids and olive residues that settle at the bottom of the container when the oil is unfiltered. Their presence can affect the product’s stability and preservation.
20. Vecero
A term that describes the alternating production cycle of an olive tree, with one year of high yield followed by one of low yield. This natural phenomenon can influence the availability and quality of olive oil from season to season.
