(1) Percentage moisture content of any product. (2) Defective olfactory–gustatory sensation associated with olives that have been knocked off the tree by rain and left on the ground.

Endocarp or woody part of the olive.

Food marketing channel in the hotel, restaurant and catering trade.

Combustion chamber of the boiler or pomace drier.

Set of metal fittings that keep the millstones of a roller mill at the same distance and make them gyrate.

Olfactory–gustatory sensation reminiscent of wet wood and/or straw, usually associated with olives that have frozen while on the tree.

Olfactory–gustatory sensation produced by oil obtained from olives that have been heavily attacked by the grubs of the olive fly.

(1) Pipe used at the start of pressing to insert the press needle in the orifice of the press top-plate. (2) Curved parts placed on the sides of the press trolley and adapted to the press load to prevent slippage during pressing.