1A
Free Acidity: the content of free fatty acids in olive oil, expressed in grams of oleic acid per 100g. Must be < 0.8% for extra virgin olive oil. It cannot be perceived by taste.
Organic Agri-food: a production system that excludes synthetic pesticides and chemical fertilizers, regulated by Regulation (EU) 2018/848.
Aglycone: the hydrolyzed form of a glycoside (e.g., oleuropein aglycone). Typically more biologically active.
2B
Blend: the mixing of different cultivars or batches to achieve a desired and consistent flavor profile (→ Monocultivar).
3C
Harvest Campaign: the annual period of olive oil production, typically from October to February. It coincides with the harvest year.
Chlorophyll: the green pigment in olive oil. It acts as a photo-sensitizer, accelerating oxidation when exposed to light.
IOC: International Olive Council. The international intergovernmental organization that defines the methods of analysis and standards for olive oil classification.
Cultivar: olive variety. Each cultivar has its own unique aromatic characteristics (e.g., Frantoio, Moraiolo, Leccino, etc.).
4D
DAGs: Diacylglycerols, a marker of freshness/quality. A high ratio of DAGs (>35%) indicates a fresh, unadulterated oil that has not aged excessively.
Decanter: a horizontal centrifuge used in the olive mill to separate oil, vegetation water, and pomace.
PDO: Protected Designation of Origin. Production, processing, and preparation must all take place in the specific designated geographical area.
5E
Cold Extraction: the process of extracting olive oil at a maximum temperature of 27°C, which preserves polyphenols and volatile aromas.
6F
Crushing: the first stage of olive processing—the mechanical grinding of the whole olive fruit.
Fruity: a positive sensory attribute. The range of olfactory sensations resembling fresh olives. It can be light, medium, or robust (intense).
Unsaponifiable Fraction: the portion of the oil (1–2%) that does not react with bases to form soap. It contains polyphenols, tocopherols, pigments, and waxes.
7G
Malaxation (Gramolatura): the process of slowly mixing the olive paste after crushing. It encourages oil droplets to merge before centrifugation.
8H
HPLC: High-Performance Liquid Chromatography. An analytical technique used to identify and quantify individual polyphenols in olive oil.
HT: Hydroxytyrosol. A polyphenol with extremely high antioxidant activity. The basis of the EFSA health claim on olive oil polyphenols.
9I
PGI: Protected Geographical Indication. At least one of the stages of production, processing, or preparation must take place in the designated geographical area.
Maturity Index: a method of evaluating the ripening stage of the olives (Jaen scale, 0–7). It determines the optimal harvest time.
10K
K232 and K270: UV extinction coefficients at 232 and 270 nanometers. They measure primary oxidation (hydroperoxides) and secondary oxidation (aldehydes and ketones) respectively. Low values = fresh and well-preserved oil.
11L
LOX Pathway (lipoxygenase): the metabolic pathway responsible for creating the green aromas of olive oil (hexanal, (E)-2-hexenal, etc.). Activated during milling.
12M
Median of Defects: a statistical value from the Panel Test summarizing the intensity of the perceived main defect. It must be 0 for an oil to be classified as extra virgin.
Muddy Sediment (Morchia): a thick sediment that settles at the bottom of storage tanks. Rich in vegetation water and organic residues—a source of defects if not removed.
Monocultivar: olive oil produced from a single variety of olive (→ Blend).
13O
Oleocanthal: a dialdehydic polyphenol responsible for the peppery throat tickle. It exhibits anti-inflammatory activity similar to ibuprofen.
Oleuropein: the main secoiridoid glycoside in green olives. Responsible for the bitter taste. A powerful antioxidant.
ORAC: Oxygen Radical Absorbance Capacity. A measure of the antioxidant capacity of a substance.
14P
Panel Test: the official sensory analysis of olive oil. A group of certified tasters evaluates positive attributes and defects according to the IOC/EU method.
Peroxides: the primary products of oxidation. The peroxide value (PV) must be ≤ 20 mEq O₂/kg for extra virgin olive oil.
Total Polyphenols: the total content of phenolic compounds, expressed in mg/kg. An indicator of nutraceutical quality.
15S
Pomace (Sansa): the solid residue left after extraction (skin, stone, exhausted pulp). It can be treated with solvent to extract pomace oil, or used as fuel.
Secoiridoid: a class of phenolic compounds typical of the Oleaceae family. Oleuropein and oleocanthal are secoiridoids.
16T
Best-By Date (TMC): Termine Minimo di Conservazione ("Best before..."). It is not a safety expiration date, but a quality one.
Tocopherols: natural Vitamin E in olive oil. A fat-soluble antioxidant.
17V
Veiled (Velato): unfiltered olive oil with suspended particles that give it a cloudy appearance.
Volatile: a chemical compound that easily evaporates, responsible for the aromas perceived by the nose.
- 1.Commission Delegated Regulation (EU) 2022/2104 — Marketing standards for olive oil
Defines categories, characteristics, and legal requirements (updated EU framework; repeals historical references).
- 2.Commission Implementing Regulation (EU) 2022/2105 — Conformity checks for olive oil standards
Check rules and procedures; refers back to the limits/parameters of 2022/2104.
- 3.IOC — Standards, Methods & Guides (official page)
IOC hub with trade standards, analytical methods, and sensory analysis documents.
- 4.IOC (2024) — Sensory Analysis Method (COI/T.20/Doc. No 15/Rev. 11)
Reference for terms like fruity/bitter/pungent, defects, and statistical criteria (median).
- 5.EU Register — Official health claim on olive oil polyphenols
Conditions of use of the claim and definition of hydroxytyrosol + derivatives.
- 6.Regulation (EU) 2018/848 — Organic production and labelling of organic products
Regulatory basis for the term 'organic' mentioned in the glossary.