Glossary
Understanding extra virgin olive oil involves a unique set of terms that describe everything from its flavor profile to production methods. Whether you’re a seasoned olive oil enthusiast or just getting started, this glossary will help you navigate the world of EVOO with confidence.
Acidity (Free Fatty Acids)
Refers to the percentage of free fatty acids (FFAs) in olive oil, which indicates how much the oil has broken down. EVOO must have an acidity level of less than 0.8%, though this is a chemical indicator rather than something you taste.
Cold-Pressed
Refers to olive oil extracted at temperatures below 27°C (80.6°F) to preserve the oil's natural flavors and nutrients. Cold-pressing is essential for maintaining the integrity of EVOO’s phenols and volatile compounds.
Cultivar
A specific variety of olive tree, each with distinct flavor and oil characteristics. Popular cultivars include Koroneiki, Arbequina, and Picual.
Decantation
The process of naturally separating olive oil from water and solids without the use of filtration. Some unfiltered oils are bottled right after decantation, though they may have a shorter shelf life.
Filtration
The process of removing impurities, water, and sediment from olive oil. Filtration improves the oil's clarity and shelf life, though unfiltered oils are prized for their robustness.
First Cold Press
A traditional term indicating that the oil is extracted from the first pressing of olives without the use of heat. Nowadays, it’s more of a marketing term, as most EVOOs are cold-pressed.
Fruitiness
A positive sensory attribute of EVOO, describing the fresh, aromatic qualities reminiscent of green or ripe fruit. Fruitiness is perceived both through taste and aroma.
Fusty
A common defect in olive oil caused by fermentation when olives are stored too long before milling. Fusty oils have an unpleasant, musty odor.
Harvest Timing
The moment olives are harvested, which greatly impacts the oil’s flavor profile. Early harvest olives yield greener, more bitter oils, while late harvest olives produce softer, riper flavors.
Lampante Oil
Olive oil that is not fit for consumption due to poor quality or defects. It must be refined before it can be sold, and it cannot be labeled as extra virgin.
Malaxing
The process of slowly mixing crushed olive paste to allow oil droplets to coalesce, making extraction easier. Over-malaxing or doing this at high temperatures can lead to quality degradation.
Oleocanthal
A type of phenolic compound responsible for the pungency in EVOO. It has notable anti-inflammatory properties and is often compared to the effects of ibuprofen.
Olive Fly
A pest that affects olive trees and can cause significant damage to the fruit, leading to defects in the oil, such as "grubby" flavors.
Pectin
Natural compounds found in olive pulp that help release oil during the crushing process. Pectin levels increase as the olives ripen, which can affect the texture and yield of the oil.
Phenolic Content
Refers to the concentration of polyphenols in olive oil, which influences its flavor, health benefits, and stability. Higher phenolic content is associated with stronger bitterness and pungency.
Polyphenols
A class of antioxidants found in high-quality EVOO, known for their health benefits, including anti-inflammatory and heart-protective properties. Polyphenols contribute to the oil’s bitterness and pungency.
Pungency
A peppery, burning sensation felt in the throat when tasting EVOO. This characteristic is a sign of high phenolic content and is associated with the health benefits of the oil.
Rancid
A defect that occurs when olive oil oxidizes due to exposure to light, heat, or air, resulting in an unpleasant, stale flavor.
Sensory Panel
A group of trained tasters who evaluate olive oil based on its sensory qualities—aroma, taste, and texture—to ensure it meets the standards for EVOO.
Terroir
The combination of geographical, environmental, and climatic factors that influence the flavor profile of olive oil. Terroir includes the soil, weather patterns, and local farming practices.