Oil mill: this is a company or factory where the olive oil extraction phase takes place.

Oleic acid: this is a monounsaturated carboxylic acid with 18 carbon atoms. In the form of triglyceride it is an important component of animal fats and is the most abundant constituent of most vegetable oils. Oleic acid represents about 75% of the acids in olive oil. The percentage of free oleic acid present in olive oil determines its acidity and consequently, its name. In order for olive oil to be considered extra-virgin, an small amount of free oleic acid is allowed as long as it does not exceed 0.8% of the total weight. Linoleic acid: this is present in all vegetable oils. It is abundant in many of them, including safflower oil and sunflower oil and, to a lesser extent, corn oil, soy oil and others. It is also present in some fats of animal origin. Linoleic acid is one of the essential fatty acids and belongs to the Omega 6 group. It’s role (in some cases ascertained, in others only hypothesized) in the prevention or treatment of various diseases, including heart attack, cancer, diabetes and cystic fibrosis is being studied.

Oleocanthal: this is a recently discovered substance that, together with oleuropein, is responsible for the spicy taste of extra-virgin olive oil. It has the same effects as Ibuprofen, one of the most widely used non-steroid painkillers. In fact, like Ibuprofen, this substance in the olive oil could be anticancerogenic if consumed over time.

Oleuropein: this is a bitter glucoside present both in the fruit and leaves of the olive tree. This substance is recognized to have various properties. It is primarily an antioxidant, but also an antihypertensive, bacteriostatic, dilator of the coronary, spasmolytic and vasodilator. The characteristic spicy, slightly bitter taste of extra virgin olive oil is due to this substance and another one which has recently been discovered and baptized oleocantal.

Olive cultivar: this is the term used as a synonym of “variety”, in this case to distinguish a variety of olive or olive tree depending on whether it refers to the fruit or to the tree. In Italy there are about 300 cultivars.

Olive oil: olive oil obtained from a cut of refined olive oil and virgin olive oils other than lamp oil, whose free acidity expressed as oleic acid cannot exceed 1.5 g per 100 g.

Olive tree (cultivated): this is one of the most important cultivated trees of the Mediterranean basin (see here).

Organic oil: oil is considered organic only if obtained and produced from organically farmed olives (see here).

Oxidation: it is said that an element undergoes oxidation when it undergoes an electron subtraction. In olive oil, it is synonymous with degradation and aging and therefore with a lessening of quality.