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.
Endocarp
The hard stone core (olive pit) is called the endocarp.
Exocarp
The outer shell of the olive is called the exocarp.
Extra virgin olive oil
🫒 What does ‘extra virgin’ mean?
- Exclusively obtained from olives
- Processed only mechanically (pressing/centrifuging)
- No chemical treatment
- Cold pressed
It is a pure natural product.
Quality criteria:
- For an olive oil to be labelled as extra virgin:
- Free fatty acids: maximum 0.8%
- No sensory defects
- Taste must be fruity
- May be bitter and slightly spicy (a positive sign!)
Extra virgin olive oil is the highest quality olive oil – natural, aromatic and healthy.