Olive Lexicon
The olive is one of the world's oldest cultivated plants and has shaped the landscapes and traditions of the Mediterranean for thousands of years. But what makes an exceptional extra virgin olive oil? Which olive varieties exist, how does an olive tree grow, and how can you recognise outstanding quality?
Our Olive Encyclopedia offers valuable insights, fascinating background information and practical knowledge about olives, olive oil and olive trees – clearly explained and continuously expanded.
Destillation
Distillation plays no role in the production of extra virgin olive oil, and this is precisely what determines its quality.
What distillation is:
- Distillation is a thermal separation process: substances are heated, evaporated and then condensed again. This involves the use of high temperatures.
Why distillation is excluded for extra virgin olive oil:
- According to EU and IOC rules, extra virgin olive oil may only be obtained by mechanical processes, cold pressing/cold extraction (max. approx. 27 °C).
What is distilled instead:
- Aromatic substances from olive leaves or press residues (for cosmetics, perfume)
In short:
- Extra virgin olive oil is produced without distillation – distillation means a loss of naturalness and quality.
Drupe
Drupe (stone fruit)
Botanically speaking, the olive is a drupe, i.e. a stone fruit.
It typically has three layers:
- Exocarp: the outer skin
- Mesocarp: the fleshy pulp (oil-rich)
- Endocarp: the hard stone (olive pit)
This classification explains why olives are more closely related to cherries or peaches than to nuts.