Amount of free fatty acids in a food or other substance.
Different classes of olive oil have to meet specific acidity criteria, for example, extra virgin olive oil has an acidity of one per cent or less. Olive oil that is composed of refined olive oil and virgin olive oil has an acidity of less than 0.5 per cent.

Natural or synthetic substances that prevent or delay any process of oxidation (a process of combining with an unstable form of oxygen) that can be damaging to cells and tissues.

Found naturally in the body and in some foods, olive oil contains some natural antioxidants – olive oil phenols and vitamin E.

A waxy substance classified as fat. Made in the body and found in all foods of animal origin, but not in plants or vegetables. Blood cholesterol management is one of the keys to heart health. Saturated fats in the diet can raise blood cholesterol. Cutting down on saturated fats and replacing some of them with unsaturated fats eg monounsaturated fats, can help lower LDL (bad) cholesterol.

Two types of cholesterol:
High-density lipoprotein (HDL) is known as good cholesterol
Low-density lipoprotein (LDL) is known as bad cholesterol.

A class of organic compounds known as lipids which are insoluble in water.

It is the most concentrated source of food energy we eat and provides us with 9 Calories per gram (carbohydrates and protein each provide 4 Calories per gram).

Main constituent of triglycerides, the basic chemical units (“building blocks”) of fats. Fatty acids can be divided as follows:

Monounsaturated Fatty Acids: In general these don’t increase blood cholesterol. and if used to replace saturated fats, they have been shown to decrease cholesterol. Olive oil is rich in monounsatured fatty acids (average 75%).

Polyunsaturated Fatty Acids: a certain amount of polyunsaturated fatty acids is needed by the human body. As part of a healthy diet they can also help reduce the level of LDL (bad cholesterol). Such fats are found in most seed oils.

Saturated Fatty Acids: they can increase the level of bad cholesterol in blood. Such fats found naturally in foods of animal origin, including fatty meat and dairy products.

These are formed when acids in mono-, di- and tri-glycerides are broken down into free acids by chemical or enzymatic hydrolysis, in digestion for example.

See "CHOLESTEROL"

Term used for cellular waxes, fats and fat-like substances characterised by one or more fatty acids.

Molecule of protein-coated fat and cholesterol. Since fats (cholesterol and triglycerides) are not soluble in water, lipoproteins are needed to circulate them throughout the body.

Lipoproteins of medical and dietary interest classified according to size, composition and density (High, Low or Very Low).

See "CHOLESTEROL"

See “FATTY ACIDS”

Most widely distributed of all fatty acids. Found in almost every vegetable and animal fat. Olive and peanut oils are rich sources of Oleic acid.

Obtained from the pulp of olives (fruit of the olive tree; genus Olea europaea sativa). Contains an average of 75% monounsaturated fat. Prominent in the traditional Mediterranean diet, to which many potential health benefits have been attributed.

BERTOLLI olive oils

Olive oil which meets exacting taste and aroma standards and has an acidity level of less than 1% For use where a full extra virgin olive oil flavour will be appreciated, for example in salads, sauces, drizzling on cooked foods, and some gentle sautéing.

BERTOLLI olive oils

Characterised by a mild flavour. Used for sautéing, stir frying and pasta sauces.

BERTOLLI olive oils

Put cloth on flat surface, preferably on towel. Cover stain with thick layer of cornstarch, salt or baking soda. Allow to sit until dry ingredient begins to cake. Scrape off with table knife and discard dry ingredient, which will have absorbed most of the oil. Wash as usual, in the hottest water recommended for the fabric.

Testing, especially of foods, by using sense organs to evaluate flavour, odour, appearance and even "mouth feel".

In fats and oils, oxidation is the process whereby unsaturated fatty acids react with oxygen, resulting in rancidity.

(See "FATTY ACIDS")

An off flavour in edible oils and fats, or in manufactured food products, caused by oxidative deterioration.

Process of removing impurities. In pure olive oil processing, this involves the removal of free fatty acids and other components which provide some of the aroma and flavour.

See "FATTY ACIDS"

Olive oil lasts for a very long time (ca. 15 months if properly stored and not exposed to light), keeping its quality and taste properties due to the presence of natural antioxidants in the product.

The temperature at which smoke becomes visible as the oil is being heated. Depends on the content of free fatty acids and other volatile compounds in the oil. High smoke point desirable, especially when using oil for frying. Smoke point of Olive oil is generally sufficiently high enough to shallow fry gently without smoking.

For fats and oils, refers to resistance to deterioration.

It’s very easy to store olive oil because if you store it closed in a dark place, at room temperature, it has a natural resistance to deterioration. Remember that storing olive oil in the fridge can cause partial/total solidification or cause the oil to go cloudy, although none of these affect the quality and the cloudiness will soon disappear once the oil has been retuned to storage at room temperature.

One of the fat-soluble vitamins (Others are A, D and K; vitamin C and B-vitamins are water-soluble). Functions as an antioxidant. Vitamin E is a natural component of olive oil.