Water added during specific stages of production.

Extraction of the maximum amount of oil during solid–liquid separation.

Product used to enhance technological processing which remains in the end product

Fruit that has been crushed to make virgin olive oil.

Fruit harvested or picked from the tree to make table olives or virgin olive oil.

Fruit whose plant structure has stings and tunnels made by olive fruit flies (Bactrocera oleae) and larvae. It gives poor quality oils with a high acidity.

Olive at the stage of ripening when the skin and part of the flesh are purple.

Olive at the final stage of ripening when the skin and flesh are blackish in colour.