Olive Oil Terminology
09-06-2020
19:49
Antioxidant Substances: Carotenes, tocopherols, sterols, phenolic, and polyphenolic compounds found in olive oil are the most important natural antioxidants.
Acid Ratio: The percentage expression of the amount of "oleic acid" per 100g of olive oil.
Dizyem: A term used in the Aegean Region to indicate the acidity of extra virgin olive oil.
Early Harvest Olive Oil: Olive oil obtained from fruits harvested before full ripeness, with a dominant fruity taste and a greenish color.
Phenolic Compounds: Chemical substances in olive oil with antioxidant properties.
Phenol: Compounds found in olive oil. Aromatic compounds to which one or more hydroxyl groups are attached to an aromatic ring.
First Press Olive Oil: Olive oil obtained in traditional olive oil production by pressing olive pulp bags in the first press without adding hot water.
First Oil: Olive oil obtained from crushed olives in a stone mill without any pressing process, naturally dripping olive juice. Also known as olive milk or eye oil.
Lampante: Oil with an oleic acid content of more than 3.3% and/or with defects in taste.
Fruity Taste: Perception of the taste of the olive fruit in olive oil.
Naturel First Olive Oil: Extra virgin olive oil with an acidity level of up to 2%.
Oxidize: The reaction of olive oil with oxygen upon contact with air, resulting in spoilage.
Pirina Oil: Oil extracted from the prina through chemical processes.
Refined Olive Oil: Oil with a unique taste and smell obtained by refining crude olive oil using methods that do not change its natural triglyceride structure.
Riviera: Oil resulting from mixing refined olive oil with extra virgin olive oil in certain proportions to impart aroma and taste.
Extra Virgin Olive Oil: Olive oil produced naturally without chemical or thermal processes, with an oleic acid content of less than 0.8% and possessing the necessary sensory qualities.
Cold Press: Olive oil obtained in traditional olive oil production technology without the addition of hot water.
Cold Extraction: Olive oil obtained in traditional olive oil production technology without the addition of hot water. Oil obtained from crushed olives in a stone mill.
Adulteration: Mixing high-quality olive oil with lower-quality oils or different seed oils to obtain a cheaper oil.
Foot Oil (Ayak Oil): The most primitive method where olive pulp is crushed by foot.
Bag Oil: Oil naturally dripping from the prina bag, also known as foot oil or tasir bag oil.
Pomace: Fruit particles remaining in olive oil.
Fatty Acid: Olive oil contains many fatty acids. The chemical composition of olive oil is the composition of saturated fatty acids (15%), polyunsaturated fatty acids (15%), and monounsaturated fatty acids.
Olive Paste: The mixture obtained by crushing olives to obtain olive oil.