Group of compounds with a high vapour pressure which can therefore change easily into a gaseous state. They are what give virgin olive oil its aroma.

Lockable hatch at the bottom of the mixer bowls to allow them to be emptied completely.

Lockable door in the countercurrent panel and/or between the mixer bowls to facilitate the throughflow of the paste.

Process of aerobic fermentation where structurants are added to olive pomace to convert the organic matter and make it more easily assimilated by the soil.

Seal placed over the press cylinder to stop water seepage.

Outlet pipe that collects the oil and wash water from the centrifugal separator.

System entailing the production and internal use of power.

Olfactory–gustatory sensation produced by oil that has undergone prolonged overheating during mixing.