{"id":26091,"date":"2022-12-07T11:06:56","date_gmt":"2022-12-07T10:06:56","guid":{"rendered":"https:\/\/www.oliociccolella.it\/?p=26091"},"modified":"2022-12-07T11:06:56","modified_gmt":"2022-12-07T10:06:56","slug":"the-evo-oil-dictionary-the-quality-of-the-oil","status":"publish","type":"post","link":"https:\/\/www.oliociccolella.it\/en\/curiosity\/the-evo-oil-dictionary-the-quality-of-the-oil\/","title":{"rendered":"The EVO oil dictionary: the quality of the oil"},"content":{"rendered":"<p class=\"p1\">In order to choose the type of <strong>extra virgin olive oil<\/strong> that suits your needs and to qualify its properties, we created an <strong>oil glossary<\/strong>, useful for helping beginners and non-beginners to master the oil vocabulary.<\/p>\n<p class=\"p1\">There is a real literature, which <strong>classifies oils<\/strong> and their positive or negative attributes, in order to <strong>recognize a high quality extra virgin olive oil<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"p3\"><b>General terminology: expressions, properties and oil quality<\/b><\/h2>\n<ul class=\"ul1\">\n<li class=\"li5\"><span class=\"s2\"><strong><em>Oil Acidity:<\/em><\/strong> the quantity of oleic acid, that is beneficial for its antioxidant properties, present in one hundred grams of olive oil.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Sensory analysis:<\/em> to define the positive or negative<strong> organoleptic oil attributes<\/strong> through the five senses (in particular sight, smell and taste).<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em><a href=\"https:\/\/www.oliociccolella.it\/en\/italian-extra-virgin-olive-oil\/the-flavored-evoo-olive-oil\/\">Flavoured Evoo<\/a>:<\/em> an extra virgin olive oil with natural components such as herbs, citrus fruits and spices.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><a href=\"https:\/\/www.oliociccolella.it\/en\/product-tag\/blend-en\/\"><em>Blend:<\/em><\/a> extra virgin olive oil produced from a blend of different olive varieties (oil cultivars).<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><a href=\"https:\/\/www.oliociccolella.it\/en\/cultivar\/\"><em>Cultivar:<\/em> <\/a>from the English <strong>&#8220;cultivated variety\u201d<\/strong>, it indicates the variety of the olive tree and defines the oil aromas and taste. In Italy there are about 500 cultivars.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><a href=\"https:\/\/www.oliociccolella.it\/en\/italian-extra-virgin-olive-oil\/coratina-dop-en\/\"><em>D.O.P. Olive Oil:<\/em><\/a> &#8220;Protected Designation of Origin&#8221;, legal protection to foods with characteristics of a specific territory.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Oil Extraction<\/em>: process used to extract oil from the fruit of the olive tree. Extra virgin olive oil is extracted using mechanical systems.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\">Extra Virgin: <strong>extra virgin olive oil<\/strong>, in addition to being free from defects, is characterized by an acidity (oleic acid) of less than 0.8 g per 100 g of oil.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Flos Olei:<\/em> is the most famous international guide with all <strong>the best extra virgin olive oils<\/strong> in the world, chosen by expert tasters.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><strong><em>Oil mill:<\/em><\/strong> after the harvest, the olives are transported to the oil mill, where they are processed to produce oil. An oil mill can be traditional (discontinuous cycle) or modern (continuous cycle).<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em><a href=\"https:\/\/www.oliociccolella.it\/en\/product-tag\/monocultivar-en\/\">Monocultivar:<\/a><\/em> oil that derives from a single variety (or cultivar) of olives.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><strong><em>New oil:<\/em><\/strong> the oil produced from the olives of the new harvest.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em><strong>Organoleptic Oil properties<\/strong>:<\/em> typical characteristics of the oil, perceived with the five senses (fragrance, color and flavour).<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><strong><em>Stripping:<\/em><\/strong> olive oil tasting technique, the oil is aspirated into the oral cavity to identify the aroma.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><strong><em>Virgin Oil:<\/em><\/strong> virgin olive oil is characterized by a free acidity of less than or equal to 2 g per 100 g of oil.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3 class=\"p6\"><b>Aromas<\/b><\/h3>\n<p class=\"p6\">Here are some positive characteristics that indicate the <strong>quality of the oil<\/strong>:<\/p>\n<ul class=\"ul1\">\n<li class=\"li5\"><span class=\"s2\"><em>Bitter:<\/em> taste of the oil produced from green olives.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Artichoke:<\/em> fresh scent reminiscent of raw artichoke.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Ebaceous:<\/em> typical attribute of an oil that smells of freshly cut grass.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Balanced:<\/em> an oil in which fruitiness, bitterness and spiciness are in harmony.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Fruity:<\/em> flavor of the oil that recalls the taste of a healthy and fresh olive.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Almond:<\/em> oil that recalls the taste and scent of fresh almonds.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Spicy:<\/em> pungent aftertaste, synonymous with personality and index of the prevalent presence of beneficial substances.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Green:<\/em> taste attributable to both grass and leaves.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3 class=\"p6\"><b>Faults<\/b><\/h3>\n<p class=\"p6\">Here are the main attributes usually associated with <strong>poor quality oil<\/strong>:<\/p>\n<ul class=\"ul1\">\n<li class=\"li5\"><span class=\"s2\"><em>Winey:<\/em> flavor of an oil obtained from olives in which the sugars fermented, which is associated with wine or vinegar due to the formation of acetic acid.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Woody:<\/em> taste that characterizes an oil that is dry and &#8220;woody&#8221;.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Sludge:<\/em> typical negative attribute of olive oil left in contact with impurities for a long time.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Mould:<\/em> scent of an oil obtained from fruits piled up for too long in humid and hot environments.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Rancid<\/em>: defect of an oil left too long in contact with air and light.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Heating:<\/em> typical smell of an oil obtained from olives that fermented.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Earthy:<\/em> attribute of an oil obtained from fruits harvested with earth or unwashed.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Greasy:<\/em> typical aftertaste of an oil that sticks to the palate.<\/span><\/li>\n<li class=\"li5\"><span class=\"s2\"><em>Fly:<\/em> serious defect characteristic of an oil obtained from fruits altered by larvae of the oil fly.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><em>&gt;&gt; Discover all the varieties and sizes of our Olive Oil and choose the best for you.<\/em><\/p>\n<p><em>Ciccolella oil. 100% Apulian oil for generations.<\/em><\/p>\n<p><a href=\"https:\/\/www.oliociccolella.it\/en\/shop\/\"><em>ONLINE SHOP<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Oil dictionary: all the positive and negative characteristics to recognize the quality of the oil and always choose the best Olive oil. Read more here<\/p>\n","protected":false},"author":479,"featured_media":26107,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[292,294,291],"tags":[],"class_list":["post-26091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-olive-oil-news","category-insights","category-curiosity"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"The Oil dictionary: all the positive and negative characteristics to recognize the quality of the oil and always choose the best Olive oil. 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