Olive oil dictionary

Basic concepts of olive cultivation and olive oil:

Acebuche: wild olive.

Acebuchina: fruit of the olive

Acidity: a parameter that measures the percentage of free fatty acids contained in a sample of olive oil.

Oleic acid: monounsaturated and of high nutritional interest, most of it in olive oil.

Alcuza: Container of tinplate or other generally tapered material in which the oil is stored for various uses.

Almazara: oil mill. At the present time we are referring to the construction where all the machinery destined to the obtaining of olive oil is located.

Alpechín: is a residual liquid polluting. It is the mixture of hot washing water (which is used to obtain the oil) and the water of the olive itself.

Alperujo: residue of the extraction of oil in continuous systems of two phases, which carries the alpechín and marc.

Atrojado: preservation of olives during a time in troje, with anaerobic fermentations in the olive. The organoleptic defect characteristic of the oil extracted from these olives.

Avinado: odor of wine or vinegar that some oils present, caused by aerobic fermentation of olives in poor condition or by the fermentation of some suspended matter of these oils.

Blender: instrument that beats the olive mass and picks up the virgin olive oil.

Catador: professional that makes the tasting of food products.

Coadyudante: product that is added to improve the production process but does not remain in the final product.

Coupage: preparation of an extra virgin olive oil in the preparation of which different varieties of olives have been used, in order to obtain similar aromas, flavors and organoleptic characteristics in each season.

Decant: separate by density differences, the oil of the alpechines in the extraction process.

Decanter: it is the instrument that separates the oil from the paste by centrifugal force, taking advantage of the high speed of rotation and the different weight of the different phases to be separated (oil and alperujo).

Designation of origin: official recognition by the European Commission of the existence of a group of products originating in a particular place, the characteristics of which are due solely to that place and to the human factors which form it. In addition, the production, processing and processing of these products must be carried out within the geographical area delimited by the Denomination of Origin and that is recognized at official level.

E

Envero: period of ripeness of the olive during which it passes from green to black, passing through different shades.

Filtration: an operation that consists of eliminating the solid waste in suspension in the oil.

Fruity: set of olfactory sensations characteristic of the oil, dependent on the variety of olives, from healthy and fresh fruits, green or ripe, and perceived directly and / or retronasal.

Lampante: virgin olive oil defective, not suitable for direct consumption, intended for industrial refining.

Lipogenesis: natural process in the maturation of the olive during which oil is generated in its pulp.

Milling: action or effect of grinding, grinding grain or fruit. In the virgin oil, it has the function of breaking the cells of the pulp and provoking the exit of the oil of the vacuoles for their meeting in thicker drops and to allow their separation.

Milking: action of picking the olives from the tree with the hand, or by combs or other gadgets, surrounding the bouquet so that the fruits are detached.

Oleicultura: according to the RAE, is the manufacture and production of olive oil and other oils. vegetables.

Olive farming: olive tree culture.

Organoleptic characteristics: properties of a product, susceptible of being perceived, qualified and quantified by the organs of the senses.

Orujo: residue of ground and pressed olive, from which an oil of inferior quality, pomace oil is obtained.

P

Peroxides: in olive oil, the peroxide index is a parameter used to measure the initial oxidation level of the oil.

Pet: is a plastic material that is used for the manufacture of olive oil containers.

Partial extraction: extract virgin olive oil from the mass of olives through a special stainless steel filter without mechanical stress.

Integrated production: it is the system for obtaining agricultural products and their processed products using natural production mechanisms, and is based on a rigorous and balanced selection of chemical and biological methods and cropping techniques to be used taking into account the protection of the environment Environment, the economy of farms and food processing industries, as well as social requirements in accordance with the requirements established for each product in the corresponding regulation, ensuring long-term sustainable agriculture.

T

Trujal: oil mill. Press where the olive is squeezed.

Tasting: an operation that consists of perceiving, analyzing and quantifying the organoleptic characteristics of a product.

Tasting panel: set of qualified tasters who classify an oil according to the International Method formalized by the International Olive Oil Council (IOC) and adopted by the EU.

V

Vareo: traditional system of picking olives by means of rods with which they beat the branches of the olive tree, trying not to damage the fruit.

Vecero: applies to olive trees that one year give much fruit and little or none in the next.