The world of olive oil can sometimes be a little tricky to navigate and understand. Here are some technical terms you might come across and their meanings.
that the oil was not heated over a certain temperature (usually 80 °F (27 °C)) during processing, thus retaining more nutrients and undergoing less degradation.
By-product of residual olive paste left after processing which still contains a variable percentage of water and oil depending on the processing method employed. Pomace is usually used by the extraction industry to obtain crude olive-pomace oil, or for other purposes.
Oil made from olives at optimal ripeness at the beginning of the season.
olive oil made from just one variety of olive, as opposed to a blend of olives
International Olive Council
The peak temperature that the oil starts to smoke, and a higher temperature than the smoke point means the oil starts to change in chemical make up and flavour. Light Olive Oil has the highest smoke point( approximately 242°C) in the olive oil family, which is why is it good for deep frying.
a structural class of mainly organic chemicals which gives oil the bitter notes
is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses, e.g. sight, smell etc for the purposes of evaluating consumer products.
any of a class of aliphatic acids, especially palmitic, stearic, or oleic acid, consisting of a long hydrocarbonchain ending in a carboxyl group that bonds to glycerol to form a fat.
Negative attribute of virgin olive oil. Flavour of oils which have undergone an intense process of oxidation
the process of oxidising, that is, to combine with oxygen