Olea Europea (Acebuche) Olive tree.
It refers to the taste-smell sensation where fermented acids predominate.
Olive oil mill (Almazara)
Also refers to as the processing plant that has all the necessary components to produce olive oil.
Taste of dry almond that can evoke an incipient age, typical of sweet oils and of subdued smell. It is perceived as an aftertaste when oil remains on the tongue and palate.
Residual dark and stinking liquid that drains from piled up olives; for example, when these are stored prior to be grinded. Flavor that oil acquires due to a bad decanting process and a prolonged contact with irrigation water.
Natural perfume that oil expels.
Refers to the mouth-tactile astringent taste that some oils have after being tasted.
it is a bitter, sharp flavor, with dryness sensation due to excess of tannins.
Fermented oil (Atrojado)
Typical flavor of oil made from piled up olives that have suffered a high degree of fermentation.
Name given to oils that produce a dense and pasty sensation after tasting them.
Oil with sediments (Borras)
typical sensation left by oil recovered from the decanted sides of the olive-oil presses.
Borujo (Mass of matter)
Mass that results from the olive pit after being grinded and pressed.
Process that consists of sensing, analyzing and assessing the organoleptic properties of food (taste, sight, smell and touch).
Flavor resulting from some oils after having suffered a temperature excess during its making process. Also known as heated or burned.
Oil obtained from a several varieties of oils blended together.
Pleasant flavor of oil that, without being sugary, does not emphasize the bitter, astringent or piquant qualities.
Ripe process (Envero)
It refers to the period in which the olive ripens, goes from the green color to the diverse tonalities of black.
Esparto or Spanish grass (Esparto)
Flavor of oil obtained from olives pressed in baskets made out of esparto. There is a difference of flavor between oil made out of olives in green esparto baskets and olives in dry esparto.
It refers to a set of characteristics, smell-taste, tactile perceptions that take place in the nasal cavity and mouth, and allow one to determine if the taste of a particular food is pleasant or unpleasant.
A set of sensations reminiscent of taste and smell of healthy olive. It will be considered ripen fruitiness when the evocation is of ripen fruits, in general of subdued smell and sweet flavor. Oil extracted from green fruits, is known as green fruitiness.
Term applied to oil whose flavor resembles newly mowed grass.
Green leaves (Hojas verdes)
Name that the flavor of oil gets when it is made from excessively green olives or that has been grinded with leaves and stems.
Flavor of oil made from olives in which fungi and yeasts abounds, for having remained in wet soil for a long time, or being piled up collecting moisture.
Olive press (Lagar)
Place where olive is pressed.
This is an Italian term for shinny or resplendent. It refers to low quality oil that was used as fuel for lamps.
Sensation that oil produces and resembles the above mentioned fruit.
It is the taste that evokes metals, typically of those oils that have been in contact with food or metallic surfaces for a long time, in undue conditions, during the making process.
Typical unpleasant flavor of oil obtained from olives that have remained on the ground for a long period of time.
Monovarietal oil (Monovarietal)
Oil that comes from only one variety of olive.
It refers to the description of the qualities of a product that can be perceived by the senses.
Residue from the olive after being grinded and pressed.
Pungent or peppery (Picante)
Typical gustatory sense of oils that come from olives that are still green, picked at the beginning of the harvest.
Refers to the flavor acquired by oil that has experienced an oxidative process for having remained in contact with air for a long period of time.
It is the set of taste sensations that are perceived once oil is no longer present in the mouth.
Stone with a truncated cone shape that turns, held from an axis, in mills with rotation movements.
Taste acquired in oil obtained from olives preserved in saline solutions.
Oil press (Trujal)
Sediments or solids present in oil.
Shaking the tree (Varear)
To knock down the olives of a tree with a pole.