![]() ![]() Olive oil is pressed from the fresh-picked fruit of the olive tree. Photo by Iliana | SXC.
Updated June 2018 |
![]() |
Product Reviews / Main Nibbles / Oils, Vinegars & Salad DressingsOlive Oil & Olives GlossaryPage 7: Terms With N & O
This is Page 7 of the Olive Oil & Olives Glossary. If you think we should consider terms or definitions than those we have provided, use the Contact Us links on this page. Also read our article, Flavors and Aromas of Olive Oil. Visit our collection of 60+ food glossaries to learn more about other food products. You can click on the letter of the alphabet in the bar below to get to a term a b c d e f g h i j k l m n o p q r s t u v w x y z This glossary is protected by copyright and cannot be reproduced in whole or part. NAFPLION OLIVE NIÇOISE OLIVE OIL
OLIVE The olive was first referenced in print in Egypt in the 17th century B.C.E. It is mentioned numerous times in the Bible. Our word “olive” comes from the Latin olivea, which first appeared in English around 1200 C.E. There are hundreds of varieties of olive. Some, such as the Chemalali, Corregiolo, Leccino, Picual and Zorzalina, are grown primarily for oil extraction. Other varieties, such as the Amygdalolia, Ascolano, Karydolia, Manzanillo, Misson and Sevillano, are used principally as table olives. Generally, the name of the olive denotes the location where it originated or was grown, e.g., the Mytilini olive, grown in Mytilini, the capital of Lesvos, a Greek island in the Aegean Sea. In addition to place of origin, olives may also be named for the type of cure, the type of marinade used after the cure, or the cultivar name of the olive tree on which the fruit is grown. When olives are first picked from the tree, they are inedible because of the glucoside in their flesh. Once the glucoside is leached from the flesh through a curing process, the olives become edible. Olives are stored in brine or are salted to preserve them. See also olive tree. OLIVE CAKEIOOC Definition: Olive cake is the solid phase that remains after pressing olives. Also called pomace or sansa. OLIVE BREADA Mediterranean sourdough loaf traditionally made with whole pitted or chopped black olives, such as dried Greek olives or Kalamata olives, to give strong olive flavor to the bread. A variety of recipes have evolved, using olive paste (tapenade) to flavor the entire loaf, using green olives and a mixture of black and green olives. OLIVE OIL – GENERALThe pressing of olives to make olive oil dates back to about 3000 B.C.E. The oil produced from manual or machine pressing of the fruit of the olive tree (olives). The flavor and color of the olive oil produced from the same variety of olive may vary significantly from one region to the next, even from grower to grower in the same region, since, as with wine grapes, the soil and microclimate (“terroir”) create different flavors within fruit. (That refers to fine olive oil which represents perhaps the top 10% OLIVE OIL – GRADE (also called PURE OLIVE OIL)The olive oil grade known simply as olive oil is a refined (processed) oil with virgin or extra virgin oil added. This grade of oil is the lowest of the three consumer grades, the least expensive, and the most widely used for cooking. Generally, refined olive oil needs to have a percentage of virgin or extra virgin olive oil added to provide some pleasing color, flavor, and aroma characteristics, as refined olive oil has no or very little taste or smell. Products labeled “Olive Oil” or “Pure Olive Oil” usually have a ratio of 85% refined oil to 15% virgin or extra virgin oil. The maximum acidity level of “Olive Oil” may not exceed 1.5% (after the addition of the virgin or extra virgin oil). Depending on the producer, this type of oil may be labeled as “Olive Oil,” “Pure Olive Oil,” or “100% Olive Oil,” indicating that no other types of oil have been added. The refined oils may also be labeled as “Mild Olive Oil” or “Light Olive Oil.” The “Olive Oil” grade has the same health benefits of the higher quality virgin and extra virgin grades. It also has a higher smoke point than virgin or extra virgin oil, making it the best choice for cooking. See also refined oil. OLIVE PASTEAfter the fruit is harvested and washed, it is crushed and ground into olive paste, and pressed to extract the oil. OLIVE TREEThe olive is a subtropical, broad-leaved evergreen tree (Olea europea L.), grown for the production of its fruits which are utilized for table olives and for the extraction of the 100% OLIVE OIL or PURE OLIVE OILA labeling that indicates only that the contents are 100% olive oil, i.e. that no other types of oil have been added. It does not indicate quality. It is a blend of refined oil and virgin or extra virgin olive oil. See also refined oil. ORGANIC OLIVE OILOils that are organically-certified carry the USDA green-and-white organic seal. However, ORGANOLEPTICPerceived by the sensory organs. The organoleptic properties of olive oil are color, bouquet and taste. Continue To Next Page: Terms With P & R
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their individual owners. |
Last Updated May 2018
© Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.