Dictionary Mercacei Olive Oil Sector
Laboratory parameter which measures the percentage of free fatty acids containing a sample determined olive oil. This parameter is measured by degrees, one percent is a degree and no direct relationship to the sensory characteristics of the sample, ie, it does not refer to sour tastes and corresponds more or less intense tastes, as erroneously associated
Instrument used to beat the mass of picking olives and virgin olive oil.
Operation which involves perceiving, analyzing and quantifying the organoleptic attributes of a food product
naturally separate, by density differences OMW oil in the extraction process.
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