Glossary of Bulk Oil Terms

Protected Designation of Origin (PDO) is a European Union definition, that shows a specific link to the region where the product comes from.  PDO products must be produced, processed and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears.

The action of obtaining something, especially with care or effort.  In the case of bulk oils, a person running procurement is in charge of the research and set up of vendors and for comparing pricing.  They also coordinate the planning of incoming inventory and placement of purchase orders.

A compound (containing more than one phenolic hydroxyl group) that acts as an antioxidant in your body.  Polyphenols are a key component to olive oil, and are considered to be one of the best health benefits in the oil.  Polyphenols furnish the immune system, protect us from heart diseases and display anticancer activity as they act as free radicals traps. They protect olive oil from oxidative damage and they contribute to its superior oxidative stability. They also can affect its taste, giving it a distinctive bitter flavor.

A type of fat found within an oil.  Polyunsaturated fats are found in higher quantities in vegetable oils like soybean, corn and linoleic sunflower oil.  Polyunsaturated fats are simply fat molecules that have more than one unsaturated carbon bond in the molecule, this is also called a double bond. Oils that contain polyunsaturated fats are typically liquid at room temperature but start to turn solid when chilled.  Polyunsaturated fat is now considered less healthy than monounsaturated fat.

Partially-hydrogenated oils (PHOs) are those oils that have undergone the partial hydrogenated process.  This process divides the molecules, similar to the hydrogenation process but intentionally stops mid-process.  This creates an semi-solid oil (like margarine) rather than a solid; however, trans fats are also produced as a result of this incomplete chemical process.  The FDA has recently removed all Partially-Hydrogenated Oils from their GRAS List of safe foods.

Extra Virgin Olive Oil can come in a wide variety of colors, ranging from a light pale yellow to a dark green.  Color depends on the varietal of olives used and their ripeness; the color does not denote an olive oils’ quality or flavor.  All refined olive oils are usually light in color due to the high heat processing they undergo.

This is one of the important polyphenols in Extra Virgin Olive Oil that produces a stinging feeling in the back of your throat especially in peppery or bitter olive oils.  The taste is a learned one for some people, but the properties of this component are known to be some of the best parts of the olive oil for you.  This component mimics the effects of ibuprofen, by reducing inflammation.  This has a particular effect on long term inflammatory illnesses, including certain cancers and is considered beneficial in the prevention of Alzheimers.

The major monounsaturated fatty acid found in oils, including olive oil.

See Nutrition Information Panel.

The nutrition facts label is a label required on most packaged food in many countries.  In the US, the label includes a standard serving measurement, calories and a breakdown of the constituent elements: calories from fat, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, total sugars, added sugars, protein, vitamin A, vitamin C, calcium, and iron. Always listed are total fat, sodium, carbohydrates and protein; the other nutrients usually shown may be suppressed, if they are zero, or if the food meets other guidelines for exceptions.