Fruit that has been cleaned and/or washed to remove any debris.

Fruit whose plant structure has been withered by temperatures below 0 ºC. The skin and flesh are dark brown and it gives oils with defective sensory characteristics that produce predominantly wood and/or carob bean sensations.

Fruit hanging on the tree.

Fruit whose plant structure has been damaged by harvesting or poor handling.

Fruit that falls naturally from the tree, usually owing to weather conditions, and which tends to be poor quality.

Fruits harvested at colour change before the stage of complete ripeness is attained.

Cloudy oil containing excessive moisture and impurities that is usually found at the bottom of the storage tanks.

Oil made in earlier seasons that produces characteristic olfactory–gustatory sensations.