{"id":16572,"date":"2025-12-19T11:57:05","date_gmt":"2025-12-19T10:57:05","guid":{"rendered":"https:\/\/www.castelas.com\/glossary-of-the-olive-tree\/"},"modified":"2026-07-31T16:16:19","modified_gmt":"2026-07-31T14:16:19","slug":"glossary-of-the-olive-tree","status":"publish","type":"page","link":"https:\/\/www.castelas.com\/en\/glossary-of-the-olive-tree\/","title":{"rendered":"Glossary of the Olive Tree"},"content":{"rendered":"\t\t
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\n\t\t\t\t\tGlossary of the Olive Tree\t\t\t<\/h2>\n\t\t\t\n\n\n\t<\/div>\n\t\t

Understanding Olive Oil Terminology, from Grove to Plate<\/p>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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This A-to-Z guide to the olive tree invites you to discover the essential terms of olive growing and olive oil production.From tree cultivation to tasting, this glossary offers simple explanations of terms describing flavors, quality, harvesting, and olive-growing expertise.Whether you are a curious enthusiast, a gourmet, or a fan of the Vall\u00e9e des Baux-de-Provence AOP, explore our guide to gain a better understanding of acidity, pungency, fruitiness, polyphenols, and the various stages of olive processing.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[A]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Acidity<\/h5>

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. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pungency<\/h5>

A peppery sensation at the back of the mouth and at the beginning of the esophagus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Organoleptic<\/h5>

AnalysisTasting of the oil to determine its gustatory characteristics.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fatty acids<\/h5>

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. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[B]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Bordeaux mixture<\/h5>

Phytosanitary treatment for olive trees based on copper.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[C]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Tripod ladder<\/h5>

A tripod ladder is a wide-based, three-legged ladder used for picking olives.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Storage<\/h5>

Storage of olives promoting fermentation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[D]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Dormancy<\/h5>

Winter resting period for the olive tree due to falling temperatures.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[F]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Fruity<\/h5>

The fruitiness of an olive oil represents all the aromas detected from fresh olives.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[G]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sucker<\/h5>

A young shoot that harms neighboring branches by diverting sap for its own benefit.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pomace<\/h5>

What remains of the olives as solid matter after centrifugation. Residues of pulp and pits after extraction. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[I]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Floral induction<\/h5>

Winter period characterized by the stimulation of carbohydrate arrival, which will be necessary for flowering.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Inflorescence<\/h5>

The way flowers of a plant are grouped. The olive tree has a cluster inflorescence. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Lanceolate<\/h5>

Lance-shaped, referring to the olive leaf.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Lipogenesis<\/h5>

Transformation of sugars and acids from the olive pulp into oil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Vegetation water<\/h5>

Vegetation water from olives that exits the press mills simultaneously with the oil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[N]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Fruit set<\/h5>

Transformation of flowers into fruit.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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[O]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Olive growing<\/h5>

The science and technique of cultivating olive trees.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Olivades<\/h5>

Proven\u00e7al word for olive harvest.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Oxidation<\/h5>
Degradation of olive oil upon contact with atmospheric oxygen.<\/div><\/div><\/div>
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[P]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Comb<\/h5>
Toothed tool for detaching olives from branches during harvest.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Polyphenols<\/h5>
Molecules with antioxidant and preservative properties, naturally present in olive oil. They are the equivalents of wine tannins and are responsible for the flavor of olive oil. <\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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[R]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Pests<\/h5>
All animal parasites of the olive tree.<\/div><\/div><\/div>
    <\/ul>
    <\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    [V]<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Veraison<\/h5>
    Beginning of fruit ripening.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    MOULIN CASTELAS – PDO Olive Oil from the Baux-de-Provence Valley<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-16572","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nOlive Tree A to Z: Complete Glossary and Guide<\/title>\n<meta name=\"description\" content=\"Dive into the Olive Tree A to Z, where every term unlocks secrets of olive oil from growing to tasting. 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