Glossary of Olive and Olive Oil Terms
Agourolado First olive oil of the year
Alatsolies dry-salted olives
Aletrividiaris oil press worker
Aetrividio oil press
Amouria the dregs after processing of olive oil
Axagia factory owner’s payment. For every olive bushel, 100 drams of oil is taken from the producer
Askia animal skins used to transport olive oil
Gigoumia tin canisters
Depla the rod with which the olive branches are beaten
Elaeographia painting with oil paints
Elaeokarpos the fruit of the olive tree
Elaeokomia scientific olive cultivation
Elaeopiestirio olive press to crush the fruit of the olive trees
Elaeopyrinas the olive kernel or pit
Elaeourgia processing of the olive oil
Elaeochroma oil paint
Elaeochromatismos painting with the use of oil paints
Elaeodis that which contains olive oil
Thermisma Process during which boiling water is poured through linen cloths into the press
Kapes or paletses fabrics made of sack cloth or cotton to lay down the olive oil on
Kapira baked bread dipped in green olive oil
Katsigara residue after the processing of the olive oil
Kioupi Ceramic jars. Large clay jars where olive oil was stored
Kolymbades olives in brine
Koroni clay jars which were lined with enamel (glass) to store olive oil
Lagenia tin jars that can take up to 6.5 oka of olive oil
Ladadiko the store where olive oil is sold
Ladas he who produces or sells olive oil
Lademboros olive oil merchant
Ladero small olive oil container λαδιού
Laderos made with olive oil, food eaten during lent (fasting), *that which has a lot of olive oil
Ladis that which is of an olive color
Ladia oil stain
Ladiko olive oil container
Ladila olive oil smell
Ladolemono olive oil and lemon dressing or a dish with that kind of sauce
Ladoxido a mixture of olive oil and vinegar
Ladopano cloth with which the baby is wrapped after it has been baptized
Ladoharto greaseproof paper
Ladopsomo bread spread with olive oil
Ladono to spread with oil
Limbes containers where the olive oil is stored at the olive press
Liotrivi olive press
Mazohto the manner in which olives are collected
Mazohtres, mazohtades: a tool to collect the olives by hand
Maxouli annual production
Mastrapas Metal container where oil was gathered which came out of a wooden press
Mistata unit measure for olive oil
Modi unit measure for olive oil production. 1 bushel of olives = 500 okas of olive oil = 640 kgr
Mourga the residue following the processing of the olive oil
Baskia old wooden presses where the olive oil was separated from the crushed kernels. They consist of two tablets the bottom of which is fixed, while the upper tablet slowly descends with the aid of a screw.
Neratzolies large olives before they have ripened
Dormbades, dorvades cloths made of linen in the shape of an envelope where the paste is placed before it is taken to the press
Xydoulies ripe olives with vinegar
Oka unit measurement
Acidity criterion to assess the quality of the olive oil. It is measured in grams of free oleic acid per 100 g of fatty material (acidity level)
Polemi the basin in front of the olive press where the liquid that came out of the press was gathered (water and olive oil) after the “thermisma” process
Rafinarisma (Refining) Chemical processing of the olive oil
Ροΐ olive oil container
Sgournes stone or cement container where the juice is gathered after the olives have been pressed
Spastolies wrinkled olives
Stama process during which the olive oil is separated from the pomace
Stetis that which fixes the “dormbades” to the press
Tagaria pipes through which the “amouri” (water with a small quantity of oil) is led outside the workshop
Taximi small tank where the “amouri” is stored
Tsantiles the “dorbades”
Tsoupia cloths of flax in the form of an envelope where the paste was placed to be taken to the press
Fabrica the olive press
Flaska a container made out of a pumpkin to measure the olive oil
Hamouri the pomace that comes from crushing the olives
Hamouriera Metal container where the olive pomace is collected (χαμούρι)
