Healthy Oils Blog

-ACEITE DE OLIVA – OLIVE OIL: A liquid compound, kept at room temperature, which is extracted from olives. Although, it can contain other components such as sterols, tocopherols, phospho-glycerides, fatty alcohols, it is made up primarily of triglycerides. It is used mainly for culinary purposes but can also be used for cosmetic purposes. It is valued for its organoleptic properties due to the fact it is rich in fat free acids.

-ACEITE ESENCIAL – ESSENTIAL OIL: The plant’s fragrance that originates from the oil components can be grouped as essential oils that are also known as volatile oils. Such components are extracted by using certain methods, such as steam distillation and solvent extraction. They are very important in the perfume industry.

-ACEITE DE FUSEL – FUSEL OIL: The distilled substance obtained from the liquids that have been extracted from the fermentation process of sugars, cereal starches and fruit juices, it is composed of a mixture of alcohols.

-ACEITE LIGERO – LIGHT OIL: A mixture of hydrocarbons obtained from distilling petroleum at room temperature. If the mixture is subsequently subjected to a new distillation, this time using vacuum distillation, fractions of heavy oils, lubricants and residues will be obtained. After their refining process this type of oil is used as fuel for diesel run engines.

-ACEITE MULTIGRADO – MULTIGRADE OIL: This oil is used to lubricate engines, to preserve all their features and to prevent them from being affected by the changes in room temperature.

-ACEITE PESADO – HEAVY OIL: The blending of hydrocarbons obtained from distilling raw petroleum, when boiled at over 310ºC. This distillation is carried out in atmospheric pressure in high towers. By being subjected to a variety of processes this oil can produce different types of fuels, gases and lubricants.

-ACEITE SECANTE – DRYING OIL: An oil that solidifies quickly and is therefore commonly used in painting and varnishing. This is an unsaturated oil that undergoes a process of self-oxidation and polymeration when exposed to air, after which resinous substances are obtained, forming a resistant layer. Some examples of drying oils are linseed oil, extracted from the flax seed, and China wood oil or Tung oil, from the tung nut.

-ACEITE VEGETAL – VEGETABLE OIL: A mixture of tryglicerides from a vegetable origin. This is a liquid kept at room temperature, which solidifies when the temperature is lowered a little. This change is also dependant on the proportion of double bonds in its fatty acids.

-ACEITUNA – OLIVE: The fruit of the olive tree. Olives can be consumed in two ways, as an oil or eaten. They must be marinated before eating in order to take away the bitter taste given by the oleuropein.

-ÁCIDOS GRASOS SATURADOS – SATURATED FAT ACIDS: The chemical structure of these acids holds a single bond among their carbon atoms. There are no double or triple links. Saturated fat acids are very common in animals and solid at room temperature.

-ÁCIDOS GRASOS MONO-INSATURADOS – MONO-UNSATURATED FAT ACIDS: The chemical structure holds one double carbon bond. Commonly known as omega 9, they are present in almost every natural fat.

-ÁCIDOS GRASOS POLI-INSATURADOS – POLIUNSATURATED FAT ACIDS: The chemical structure holds more than a double bond. Both omega 3 (linolenic acid) and omega 6 (linoleic acid) are within this group, which is essential to human beings.

-ALCUZA – CRUET: Conically-shaped vessel made of clay, tin or any other material that used in the kitchen to keep and administer oil. Commonly known as an oil can.

-ALMAZARA – OIL MILL: A building equipped with the necessary machinery to press olives and produce olive oil.

-ALPECHÍN – OLIVE MILL WASTEWATER: A highly pollutant residuary liquid derived from centrifuging or pressing the olive paste that has previously been milled in the oil mill. It is mainly composed of water (80%), organic matter (17%) and minerals (3%).

-ANTIOXIDANTES – ANTIOXIDANTS: Macro-nutrient substances (tocopherols, polyphenols) whose function is to delay or prevent the oxidation process of metabolism in the human body (Vitamin E and C, steroids, phenolics, phytoestrogens…).

-ARBEQUINA – ARBEQUINA OLIVE: A type of olive used to produce one of the mono-varietal extra virgin olive oils, which is grown in the Spanish regions of Aragon, Rioja, Andalusia and Catalonia. They are greenish in colour, with an intense and fruity aroma, slightly spicy and cold resistant. The tree is known for its small force of its follage with low resistance to calcareous land.

-AROMATIZAR – AROMATISE, to: To add aromatic substances to oil in order to achieve different flavours.

-ASPECTO EN CATA – TASTING DESCRIPTION: The following aspects are considered to be positive: clear from filtering, clear from decantation, dull and opalescent dull. The following aspects are considered to be negative: turbid and dirty or dark.

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Oil Encyclopedia, Olive Oil Glossary by Healthy-Oils.co.uk