Olive Lexicon
The olive tree has been cultivated in the Mediterranean for thousands of years and is deeply rooted in the region’s landscapes, culture and culinary traditions. But what makes an exceptional extra virgin olive oil? Which olive varieties are grown in Portugal and around the world? How does an olive tree grow and produce fruit, and how can you recognise the quality, flavour and characteristics of a good olive oil?
The Origem Portugal Olive Encyclopedia is your guide to the fascinating world of olives, olive trees and olive oil. Discover olive varieties, cultivation and harvesting methods, learn how extra virgin olive oil is produced, and explore the factors that shape its flavour, aroma and quality. Clearly explained and continuously expanded, our Olive Encyclopedia brings together practical knowledge and fascinating insights into the history, traditions and diversity of olives and olive oil.
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.