The ABC of olive cultivation

Dictionary Mercacei Olive Oil Sector

ACIDITY
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

MIXER
Instrument used to beat the mass of picking olives and virgin olive oil.

TASTE
Operation which involves perceiving, analyzing and quantifying the organoleptic attributes of a food product

DECANT (decantation)
naturally separate, by density differences OMW oil in the extraction process.

And much more: http://www.mercacei.com/seccion/77/Diccionario-del-sector/

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