The pace of change in the olive industry in recent years prompted the IOC to bring out this glossary to clarify the proliferation of ambivalent, ambiguous terms and definitions in the olive world. A source of uniform multilingual terminology was needed to make it easier for people inside and outside the industry to communicate with each other.
The aim is to help users to find the meanings of the key terms used most frequently in the five official languages of the IOC (Arabic, English, French, Italian and Spanish).
Ranging over olive oil technology and table olive processing, agronomy, olive oil chemistry and organoleptic assessment, the words and their definitions are the end result of a lengthy, painstaking process of selection and discussion in which the emphasis has been on clarity and precision.
To compile the glossary, the IOC Executive Secretariat was assisted by a team of internationally renowned experts. Without their help, it would have been impossible to achieve the aim of this publication.
Olive oil technology: José Alba Mendoza, Evangelia Stefanoudaki
Table olives: Luis Rejano, Antonio Garrido, Barbara Lanza
Agronomy: Francesco Serafini (IOC Executive Secretariat), Zouhry Hassan
Chemistry & organoleptic assessment: Kamel Ben Ammar, Mercedes Fernández (IOC Executive Secretariat)
Coordinators:Habib Essid (IOC Executive Secretariat), Francesco Serafini (IOC Executive Secretariat)