{"id":1237,"date":"2020-01-09T08:54:06","date_gmt":"2020-01-09T08:54:06","guid":{"rendered":"https:\/\/elfaoils.gr\/?page_id=1237"},"modified":"2020-05-17T10:22:08","modified_gmt":"2020-05-17T10:22:08","slug":"olive-oil-glossary","status":"publish","type":"page","link":"https:\/\/elfaoils.gr\/?page_id=1237&lang=en","title":{"rendered":"OLIVE OIL GLOSSARY"},"content":{"rendered":"\r\n

The Glossary<\/strong><\/p>\r\n

Agourelaio<\/strong>: Oil from unripe olives \/ early harvest olive oil
Alatsoelies<\/strong>: salted olives
Aletrividiaris<\/strong>: oil mill worker
Elaiokarpos<\/strong>: the olive\u2019s fruit
Elaiokomia<\/strong>: olive farming \u2013 the scientific cultivation of olives
Olive kernel<\/strong>: the kernel \u2013 the seed of the olive
Elaiourgia<\/strong>: the processing of olive oil
Katsigara<\/strong>: the residues\/sediment after oil extraction
Kolympades<\/strong>: brine cured olives
Mourga<\/strong>: the residues\/sediment after oil extraction
Oka<\/strong>: measure of mass
Acidity<\/strong>: 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<\/strong>: Chemical treatment of olive oil.<\/p>\r\n\r\n\r\n\r\n

POSITIVE ATTRIBUTES OLIVE OIL (MERITS)<\/strong><\/p>\r\n\r\n\r\n\r\n

\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Bitter<\/strong><\/td>\r\nTypical, intense taste of oils from green olives<\/td>\r\n<\/tr>\r\n
Full-bodied<\/strong><\/td>\r\ntactile sensation of density, typical of a high-quality oil<\/td>\r\n<\/tr>\r\n
Colour ranging from green to yellow<\/strong><\/td>\r\nDepending 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.<\/td>\r\n<\/tr>\r\n
Grassy<\/strong><\/td>\r\nIn fruity oils, a note reminiscent of the scent of freshly cut grass.<\/td>\r\n<\/tr>\r\n
Floral<\/strong><\/td>\r\nPleasant sensation reminiscent of flowers\u2019 penetrating scent.<\/td>\r\n<\/tr>\r\n
Fruity<\/strong><\/td>\r\nThe typical taste of a healthy, fresh olive<\/td>\r\n<\/tr>\r\n
Woody<\/strong><\/td>\r\nA sensation reminiscent of the scent of the underwood, it is more frequently found in Umbrian oils.<\/td>\r\n<\/tr>\r\n
Almond<\/strong><\/td>\r\nTypical bittersweet aftertaste reminiscent of this fruit.<\/td>\r\n<\/tr>\r\n
Pungent<\/strong><\/td>\r\nSpicy aftertaste, especially intense in oils rich in antioxidants.<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n\r\n\r\n

NEGATIVE ATTRIBUTES OLIVE OIL (DEFECTS)<\/strong><\/p>\r\n\r\n\r\n\r\n

\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Winey<\/strong><\/td>\r\nThe smell of oils from poorly stored olives, in which sugars have fermented forming alcohol or vinegar.<\/td>\r\n<\/tr>\r\n
Mouldy<\/strong><\/td>\r\nSimilar to the smell of mouldy bread, it is often found in oils from olives stored in warm, humid environments.<\/td>\r\n<\/tr>\r\n
Rancid<\/strong><\/td>\r\nTypical smell of deteriorated fat, such as yellowed (rotten) ham.<\/td>\r\n<\/tr>\r\n
Red hues<\/strong><\/td>\r\nThey can be found in poorly stored oils, especially those exposed to direct light.<\/td>\r\n<\/tr>\r\n
Fusty<\/strong><\/td>\r\nSmell found in oils from fermented olives, slightly reminiscent of cheese<\/td>\r\n<\/tr>\r\n
Earthy<\/strong><\/td>\r\nThis smell can be perceived in oils from olives picked from the ground; it is reminiscent of the smell of air after the rain.<\/td>\r\n<\/tr>\r\n
Greasy<\/strong><\/td>\r\nTactile aftertaste sensation, typical of oils that feel sticky to the palate.<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n","protected":false},"excerpt":{"rendered":"

The Glossary Agourelaio: Oil from unripe olives \/ early harvest olive oil Alatsoelies: salted olives Aletrividiaris: oil mill workerElaiokarpos: the olive\u2019s fruitElaiokomia: olive farming \u2013 the scientific cultivation of olivesOlive kernel: the kernel \u2013 the seed of the oliveElaiourgia: the processing of olive oilKatsigara: the residues\/sediment after oil extractionKolympades: brine cured olivesMourga: the residues\/sediment after […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1237","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/elfaoils.gr\/index.php?rest_route=\/wp\/v2\/pages\/1237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfaoils.gr\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/elfaoils.gr\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/elfaoils.gr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfaoils.gr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1237"}],"version-history":[{"count":3,"href":"https:\/\/elfaoils.gr\/index.php?rest_route=\/wp\/v2\/pages\/1237\/revisions"}],"predecessor-version":[{"id":1730,"href":"https:\/\/elfaoils.gr\/index.php?rest_route=\/wp\/v2\/pages\/1237\/revisions\/1730"}],"wp:attachment":[{"href":"https:\/\/elfaoils.gr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}