(1) Colour of oil at the start of the season due to the percentage of chlorophyll. (2) Sensory characteristic associated with olives, with other fruit which is starting to ripen and other plants such as grass, leaves, recently chopped branches, etc.

Difference between the rotating speed of the housing and the conveyor auger of the decanter rotor.

Number of revolutions per minute at which the separator rotor turns.

Number of revolutions per minute at which the decanter rotor turns.

Number of revolutions per minute at which the millstones or hammers pound the olives.

Number of revolutions per minute at which the mixer blades turn.

Appearance of oil containing a small amount of suspended moisture.

Device fitted to a machine to allow constant adjustment of rotating speed.