Glossaries of the Olive Tree
Understanding Olive Oil Terminology, from Grove to Plate
Immerse yourself in the world of olive oil with our glossary dedicated to essential terms. Whether you are a curious enthusiast, a discerning gourmet, or simply passionate about AOP Vallée des Baux-de-Provence, these definitions will guide you in deciphering the words that describe the flavors, quality, and olive oil expertise. From acidity to organoleptic analysis, discover the keys to fully appreciate every nuance of our olive oil, a reflection of a unique terroir and rigorous artisanal work.
[A]
Acidity
Percentage of oleic acid expressed as free fatty acid. Acidity is understood chemically and measured on a very precise scale. The acidity percentage of an extra virgin olive oil must be less than 0.8.
Pungency
A peppery sensation at the back of the mouth and at the beginning of the esophagus.
Organoleptic
Analysis
Tasting of the oil to determine its gustatory characteristics.
Fatty acids
Main constituents of oil (98.5% to 99.5%). The fatty acids contained in olive oil are mostly monounsaturated and have no adverse health effects. Fatty acids are saponifiable, which is why olive oil is used in soap making.
[B]
Bordeaux mixture
Phytosanitary treatment for olive trees based on copper.
[C]
Tripod ladder
A tripod ladder is a wide-based, three-legged ladder used for picking olives.
Storage
Storage of olives promoting fermentation.
[D]
Dormancy
Winter resting period for the olive tree due to falling temperatures.
[F]
Fruity
The fruitiness of an olive oil represents all the aromas detected from fresh olives.
[G]
Sucker
A young shoot that harms neighboring branches by diverting sap for its own benefit.
Pomace
What remains of the olives as solid matter after centrifugation. Residues of pulp and pits after extraction.
[I]
Floral induction
Winter period characterized by the stimulation of carbohydrate arrival, which will be necessary for flowering.
Inflorescence
The way flowers of a plant are grouped. The olive tree has a cluster inflorescence.
[L]
Lanceolate
Lance-shaped, referring to the olive leaf.
Lipogenesis
Transformation of sugars and acids from the olive pulp into oil.
[M]
Vegetation water
Vegetation water from olives that exits the press mills simultaneously with the oil.
[N]
Fruit set
Transformation of flowers into fruit.
[O]
Olive growing
The science and technique of cultivating olive trees.
Olivades
Provençal word for olive harvest.