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.
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.