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.
Mechanical production
MECHANICAL PRODUCTION
Modern olive oil production almost always involves:
- Mills
- Centrifuges
- Presses
All of these are considered mechanical and are permitted for ‘extra virgin’ olive oil, as long as:
- No solvents are used
- No refining takes place
- Temperature limits are observed
- The term ‘up to 27 °C’
- ‘Cold-pressed’ may only be used if the oil was actually pressed below 27 °C.
- ‘Cold extraction’: also below 27 °C, but in continuous systems.
- For ‘extra virgin olive oil’, it is not mandatory to state ‘cold-pressed’ on the label – the quality criteria are decisive.
Mesocarp
The fleshy pulp (oily) of the olive is called the mesocarp.