glossary

  • Fatty acids
    The main constituent (98.5% to 99.5%) of olive oil. The fatty acids it contains are mostly mono-unsaturated and have no adverse effect on health. Fatty acids are saponifiable, i.e. they can be turned into soap by reaction with an alkali, which is how olive oil soap is made.

  • Floral induction
    The period in winter when there is stimulation of the arrival of the carbohydrates needed for flowering.

  • Fruitiness
    The fruitiness of an olive oil comprises all its discernable aromas of fresh olives.

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