Acidity, expressed in degrees, is the percentage of oleic acid contained in the oil (e.g., 2º of acidity means that 2% is oleic acid; that is, in 100g of oil, 2g are oleic acid).
Spanish region covering a third of the country to the south of the Iberian Peninsula. Andalucía produces 80% of Spain’s olive oil.
Where olives are stored and the oil extraction process take place.
Olive oil with an acidity higher than 3.3º.
Solid sub-product of the olive; residue from the olives after being pressed to extract the oil. It is used to obtain what is called “orujo oil.” Raw orujo oil is not edible - it must be refined, and usually mixed with olive oil for its consumption. It is a lower-quality oil that, despite the raw material, cannot be called olive oil.
Piquillo (Piquillo Pepper)
Special variety of pepper: red, small, with a very characteristic taste, originally from the Navarra region. A gourmet product stuffed or accompanied with olive oil and garlic.
Oil obtained by refining virgin olive oils, without altering the original structure, and having an acidity of under 0.5º.
Small appetizers, typical of Spanish bars and restaurants. It is said that the origin of these small bites can be found in the bread slices that would be used to cover (tapar) the wine glasses, preventing flies from going in - slices that would finally be eaten with olive oil or other side dishes.
Oil obtained directly from the olive with no alteration, and having an acidity under 2% (extra virgin must be under 1% acidity).