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Terminology

When we talk about olive oil, oil mills and everything that is connected to the olive world, we generally nod, but when we really stop to think about the words we use such as olive oil ACIDITY, UNSATURATED ACIDS, COUPAGE, and so on, do we really know what they mean? In this section we will try to explain in a simple way such odd words or terms to understand them better. Each month a new term will be added.


Olive Oil

It’s the oil that contains at least 10% virgin olive oil; the rest will be refined olive oil.


Virgin Olive Oil

It’s the olive oil produced in an "almazara" (olive oil mill), that is, which came from olives, was produced at the olive mill and obtained a defect average between 0 and 2.5 at the TASTE PANEL.


Extra Virgin Olive Oil

It’s the highest quality olive oil produced in a mill. This olive oil, in order to be considered EXTRA, must go through an independent TASTE PANEL, which will determine whether it is EXTRA or not. Thus, an extra virgin olive oil is also virgin, but it does NOT have to be THE OTHER WAY around.


"Almazara", olive mill or "trujal"

It's the place where the VIRGIN olive oil is produced. The "almazara" word originating from the Arabic language and means "the place that squeezes".

Bitterness in extra virgin olive oil

All extra virgin olive oil displays varying levels of bitterness, the intensity depending on the variety of olive used. At Clemen, our extra virgin olive oil should be slightly bitter, as per the characteristics of the Manzanilla olive. This bitterness will be more intense if the Morisca varietal is used. Bitterness in olive oil indicates that the oil is fresh, and that is has not been mixed with other oil. It implies a quality, pure and natural olive oil.

Spiciness in extra virgin olive oil

Like bitterness, spicy tones in extra virgin olive oil also indicate a quality oil. Levels of spiciness are also different between olive varietals, with some presenting sweeter than others. The Manzanilla olive, used mainly in our production, is a mildly spicy varietal, and will leave a light itch in the back of your mouth. Often, non-extra virgin olive oil can be easily identified because this sensation is not present.

Both of these characteristics in oil are more pronounced when the oil is fresher, and especially so in the production year.