•History •About Olive Oil •Olive Oil quality •Glossary

Glossary of Olive Oil

ACIDITY
Amount of free fatty acids in a food or other substance.
In olive oil, measured by free oleic acid content.

ANTIOXIDANTS
Natural or synthetic substances that prevent or delay process of oxidation (process of combining with unstable form of oxygen) that can be damaging to cells and tissues. Help protect body from harmful substances called free radicals (unstable, highly reactive form of oxygen that can attack cell membranes and harm body)
Found naturally in body and in some foods.

ATHEROSCLEROSIS
Condition in which fatty deposits form on inner walls of arteries and interfere with free flow of blood.

Go to the top

CENTRIFUGATION
Process used in olive oil manufacturing to separate olive liquid (including water) from oil
Because oil lighter than water, separates by gravity (oil rises), assisted by process of rotating mixture in container.

CHOLESTEROL
A fat-soluble waxy substance (sterol) classified as fat that is the essential constituent of every cell
Made in body and found in all foods of animal origin, not in plants or vegetables
High levels of cholesterol are dangerous for human body
Olive oil is naturally cholesterol free
Two types of cholesterol:
HDL (good cholesterol)
LDH (bad cholesterol)

CHOLESTEROL FREE
A food item containing less than 2 mg. cholesterol per serving per 50 grams of food
Olive oil is cholesterol free.

COLD PRESSING
Extraction process that uses just pressure to obtain the oil from olives, with no use of solvents or heat.
Bertolli extra virgin olive oil is a first cold pressing olive oil.

Go to the top

DECANTATION
Process of drawing off a liquid without disturbing underlying sediment, precipitate or lower liquid level.

DETERIORATION
Chemically, oils and fats are stable, neutral substances.
Two types of deterioration may occur during storage, resulting in color and flavor changes of fats and oils:
Oxidation by exposure to air; accelerated by high temperature and strong light
Hydrolysis, which causes splitting of neutral fat, resulting in free fatty acids; accelerated by presence of water, high temperature, and microbiological agents such as moulds and yeasts.

Go to the top

FAT
Class of organic compounds known as lipids
Insoluble in water
Most concentrated source of food energy
Provides 9 calories per gram (carbohydrate and protein each provide 4)

FATTY ACIDS
Main constituent of triglicerides, basic chemical units (“building blocks”) of fats.
Fatty acids can be divided as following:
Monounsatured Fatty Acids: are considered the most healthy among fatty acids because there is evidence that they don’t increase cholesterol in general and decrease LDL (bad cholesterol). Among ordinary fats olive oil has the highest content of monounsatured fatty acids (avarage 77%).
Polyunsaturated Fatty Acids: a certain amount of polyunsatured fatty acids is needed by the human body, while a huge quantity is dangerous because it leads to cells oxidation. Olive oil has a very balanced composition with the right content of polyunsaturated fatty acids. They also reduce the level of LDL (bad cholesterol). Such fats are found in most seed oils.
Satured Fatty Acids: they contribute to increase the level of bad cholesterol in blood. Such fats found naturally in foods of animal origin, including meat, poultry and dairy products, as well as in some vegetable food like coconut, palm and palm kernel oils.

FREE FATTY ACIDS
Occur when acids in mono-, di- and tri-glycerides are broken down into free acids by chemical or enzymatic hydrolysis.
Is measurable, e.g. free oleic acid in olive oil.

Go to the top

GLUTEN
Olive oil is gluten free.

Go to the top

KOSHER
Prepared for use according to Jewish dietary law
The Kosher designation for food indicates that a certified official of Jewish faith has inspected the production facility and found that the source, processing and handling of the food satisfies Jewish dietary regulations
(U): indicates that the certifying organization is the Union of Orthodox Jewish Congregations of America (333 7th Ave., NY, NY 10001)
PARVE (P; ALSO PAREVE): Indicates that a food is made without milk, meat or any of their derivatives All Bertolli olive oils are Kosher (U) and pareve.

Go to the top

LIPIDS
Term used for cellular waxes, fats and fat-like substances characterized by one or more fatty acids In body, fats (or lipids) combine with other substances to form compounds:
Glycolipids (carbohydrate)
Lipoproteins (protein)
Phospholipids (phosphate)
Cholesterol

LIPOPROTEIN
Molecule of protein-coated fat and cholesterol
Since fats (cholesterol and triglycerides) not soluble in water, lipoproteins needed to circulate them throughout body
Lipoproteins of medical and dietary interest classified according to size, composition and density (High, Low or Very Low).

Go to the top

OLEIC ACID
Most widely distributed of all fatty acids
Found in almost every vegetable and animal fat
Rich sources are olive and peanut oils.

OLIVE OIL
Obtained from pulp of olives (fruit of olive tree; genus Olea europaea sativa)
Contains 77% monounsaturated fat
Is naturally cholesterol free
Prominent in Mediterranean diet, to which many potential health benefits have been attributed.

OLIVE OIL
Obtained from pulp of olives (fruit of olive tree; genus Olea europaea sativa)
Contains 77% monounsaturated fat
Is naturally cholesterol free
Prominent in Mediterranean diet, to which many potential health benefits have been attributed.

OLIVE OIL, EXTRA LIGHT TASTING
Pure, very mild oil with only hint of olive flavor and aroma
Like all pourable oils, Extra Light Olive Oil has 120 calories per tablespoon. This term is a flavor designation.
Commonly used as a substitute for other cooking oils
Used for baking and excellent for sautéing and stir frying

OLIVE OIL, EXTRA VIRGIN
First cold press olive oil, which meets exacting taste and aroma standards and has acidity level of less than 1%
Characterized by a rich and fruity flavor
Used where a full extra virgin olive oil flavor will be appreciated.

OLIVE OIL, PURE (MARKETED BY BERTOLLI AS "CLASSICO")
Characterized by a full-bodied and mild flavor
Used for sautéing, stir frying and pasta sauces.

OLIVE OIL, STAIN REMOVAL
Put cloth on flat surface, preferably on towel
Cover stain with thick layer of cornstarch, salt or baking soda
Allow to sit until dry ingredient begins to cake
Scrape off with table knife and discard dry ingredient, which will have absorbed most of oil
Launder as usual, in hottest water recommended for fabric.

OLIVE POMACE OIL (NOT MARKETED BY BERTOLLI)
Extracted from remaining olive and fruit debris with aid of solvents, refined and then blended with virgin olive oil to add flavor
Usually least expensive olive-derived oil but may not be sold as "olive oil".
Production limited and continues to decline due to advances in olive pressing technology

ORGANOLEPTIC TEST
Testing, especially of foods, by using sense organs to evaluate flavor, odor, appearance and even "mouth feel".

OXIDATION
In fats and oils, process in which unsaturated fatty acids react with oxygen, resulting in rancidity.

Go to the top

RANCIDITY
Off flavor in edible oils and fats, or in manufactured food products, caused by oxidative deterioration.

REFINING
Process of removing impurities
In pure olive oil processing, involves removal of free fatty acids and other components providing aroma and flavor

Go to the top

SHELF LIFE
Olive oil naturally lasts for a very long time (ca. 15 months if properly stored), keeping its natural properties due to the presence of natural antioxidants in the product.

SMOKE POINT
Temperature at which smoke becomes visible as oil is being heated
Depends on content of free fatty acids and other volatile compounds in oil
High smoke point desirable, especially when using oil for frying
Smoke point of Olive oil is generally higher than other vegetable oils. In general pure olive oil has the highest smoke point.

STABILITY
For fats and oils, refers to resistance to deterioration.

STORAGE
It’s very easy to store olive oil because if you store it closed in a dark place, at room temperature, it has a natural resistance. Remember that storing olive oil in the fridge can cause partial/total solidification although it doesn’t affect the quality.

Go to the top

VITAMIN E
One of the fat-soluble vitamins (Others are A, D and K; vitamin C and B-vitamins are water-soluble)
Functions as antioxidant in the body, protecting cell membranes
Natural component of olive oil.

Go to the top