Constituent of olive oil that inhibits oxygen.

Device, generally made of plastic, inserted in the mouth of a container to stop a liquid from dripping.

Treatment to prevent surfaces spattered with oil and/or water from becoming slippery.

Olfactory–gustatory sensation reminiscent of green almonds.

Filtration system where filtering earth is added continuously to the oil.

Olive pomace obtained from two-phase centrifugation.

Set of final settling tanks where residual oil is recovered from the wastewater.

Mill effluent composed of vegetable water, the water added during production processes and the water used for cleaning the equipment and installations.