The Glossary
Agourelaio: Oil from unripe olives / early harvest olive oil
Alatsoelies: salted olives
Aletrividiaris: oil mill worker
Elaiokarpos: the olive’s fruit
Elaiokomia: olive farming – the scientific cultivation of olives
Olive kernel: the kernel – the seed of the olive
Elaiourgia: the processing of olive oil
Katsigara: the residues/sediment after oil extraction
Kolympades: brine cured olives
Mourga: the residues/sediment after oil extraction
Oka: measure of mass
Acidity: criterion for the quality classification of olive oil. It measures the amount of free fatty oleic acid per 100 gr of fat (acidity level)
Refining: Chemical treatment of olive oil.
POSITIVE ATTRIBUTES OLIVE OIL (MERITS)
| Bitter | Typical, intense taste of oils from green olives |
| Full-bodied | tactile sensation of density, typical of a high-quality oil |
| Colour ranging from green to yellow | Depending on the area of origin, the process of extraction or ripeness of the fruit, one or the other nuance may be dominant, without affecting the quality of the oil. |
| Grassy | In fruity oils, a note reminiscent of the scent of freshly cut grass. |
| Floral | Pleasant sensation reminiscent of flowers’ penetrating scent. |
| Fruity | The typical taste of a healthy, fresh olive |
| Woody | A sensation reminiscent of the scent of the underwood, it is more frequently found in Umbrian oils. |
| Almond | Typical bittersweet aftertaste reminiscent of this fruit. |
| Pungent | Spicy aftertaste, especially intense in oils rich in antioxidants. |
NEGATIVE ATTRIBUTES OLIVE OIL (DEFECTS)
| Winey | The smell of oils from poorly stored olives, in which sugars have fermented forming alcohol or vinegar. |
| Mouldy | Similar to the smell of mouldy bread, it is often found in oils from olives stored in warm, humid environments. |
| Rancid | Typical smell of deteriorated fat, such as yellowed (rotten) ham. |
| Red hues | They can be found in poorly stored oils, especially those exposed to direct light. |
| Fusty | Smell found in oils from fermented olives, slightly reminiscent of cheese |
| Earthy | This smell can be perceived in oils from olives picked from the ground; it is reminiscent of the smell of air after the rain. |
| Greasy | Tactile aftertaste sensation, typical of oils that feel sticky to the palate. |