The Olive Oil Glossary

Olive Oil Glossary | Essential Terms for the Connoisseur

acidity (noun)
A measure of free oleic acid in olive oil, expressed as a percentage. An indicator of quality and freshness—≤0.8% is required for Extra Virgin classification.
< Latin acidus, “sour, sharp”

bitterness (noun)
A desirable taste trait in premium olive oil, resulting from polyphenols. Balanced bitterness indicates freshness and complexity.
< Old English biter, “biting”

brine (noun)
A saltwater solution used in olive curing, enhancing preservation and flavor development.
< Old English brȳne, “salt water”

cold-extracted (adjective)
Describes olive oil extracted mechanically below 27°C to preserve aroma, nutrients, and sensory integrity. Preferred over the outdated “cold-pressed.”
< Latin extrahere, “to draw out”

defect (noun)
Any negative sensory attribute (e.g., rancidity, mustiness) that disqualifies oil from Extra Virgin status.
< Latin defectus, “shortcoming”

Extra Virgin Olive Oil (EVOO) (noun)
The highest grade of olive oil. Cold-extracted, free of defects, with ≤0.8% acidity. Celebrated for its aroma, balance, and pungency.
< Latin virgo, “virgin, pure”; extra, “beyond”

filtered / unfiltered (adjective)
Filtered oil has been clarified for shelf stability; unfiltered oil retains natural sediments and cloudiness, often perceived as more robust but less stable.
< Latin filtrum, “felt” (used to strain liquids)

first cold press (noun)
Traditional term for initial mechanical extraction at low temperatures. Now mostly symbolic in modern processing.
< Latin pressare, “to press”

harvest date (noun)
The period when olives are collected. Early harvest oils are greener and richer in antioxidants; late harvest oils are milder and fruitier.
< Old English hærfest, “autumn, harvest time”

lampante oil (noun)
Low-grade virgin olive oil with high acidity and sensory defects. Historically used for fueling lamps, now destined for refining.
< Italian lampante, “for lamps”

malaxation (noun)
The process of slowly churning olive paste to unify oil droplets before extraction. Duration and temperature critically affect oil quality.
< Latin malaxare, “to soften, knead”

olive oil (noun)
Oil derived from the olive fruit, varying in quality depending on production method. When unspecified, typically denotes a blend of refined and virgin oils.
< Latin oliva + oleum, “olive oil”

olive-pomace oil (noun)
Oil derived from residual olive paste using solvents and heat. Typically refined and blended; considered lower in culinary and nutritional value.
< Latin pomum, “fruit”

oxidation (noun)
A chemical reaction with oxygen that degrades flavor, aroma, and nutritional value, leading to rancidity. Prevented by proper storage.
< Greek oxys, “sharp” + Latin -ation

PDO / PGI (abbreviation; noun)
EU certifications of geographic authenticity.

• PDO (Protected Designation of Origin): Entire process occurs in a designated region.

• PGI (Protected Geographical Indication): At least one step occurs in the named region.
  < EU legal terms; Latin designare, indicare

polyphenol (noun)
A natural antioxidant compound in olives. Contributes to bitterness, pungency, and health benefits.
< Greek poly-, “many” + phenol (chemical group)

pungency (noun)
The peppery sensation felt at the back of the throat when tasting high-quality olive oil. A sign of freshness and antioxidant presence.
< Latin pungere, “to prick, sting”

rancidity (noun)
The undesirable flavor and aroma that develops in oil due to oxidation or poor storage. Signifies spoilage.
< Latin rancidus, “stinking”

refined olive oil (noun)
Olive oil that has been chemically treated to neutralize defects and color. Lacks complexity and health benefits; often blended for sale.
< Latin refinire, “to purify”

regenerative farming (noun)
A holistic agricultural practice focused on restoring soil health and biodiversity. In olives, it enhances terroir expression and nutritional value.
< Latin regenerare, “to create anew”

sensory profile (noun)
The combination of taste, aroma, and mouthfeel that defines an olive oil’s character. Core components include fruitiness, bitterness, and pungency.
< Latin sentire, “to feel” + profilum, “outline”

table olive (noun)
Olives cultivated and cured specifically for consumption, not oil extraction. Curing methods vary widely by tradition and terroir.
< Latin tabula, “table”

taste profile (noun)
The full range of flavor characteristics in an olive oil—grassy, herbal, citrus, nutty—shaped by cultivar, terroir, and harvest.
< Latin gustus, “taste”

varietal (noun)
The specific cultivar (e.g., Koroneiki, Picual, Arbequina) from which olive oil is produced. Each brings distinct flavor and chemical attributes.
< Latin varietas, “diversity”