Jan 29, 2013 10:00:00 PM
Pricing that varies depending on the amount purchased, allowing customers who purchase more to receive volume discounts. The principle of this pricing system is, “the more you buy, the more you save”. The point at which the pricing decreases to the next level is referred to as the breakpoint.
Jan 28, 2013 10:00:00 PM
The the particular volume point at which the customer receives a discount and the price of their products go down. This only applies if the pricing is offered on a bracket scale or if volume discounts are available.
Jan 27, 2013 10:00:00 PM
The hole located at the top of a drum or tote used to insert the pump and get the oil out.
Jan 25, 2013 10:00:00 PM
A modern processing system used expel olive oil from the olives. It spins at a very high speed, separating the oil, water and solid olive particles. This is a alternative to the traditional pressing system, and is used in most modern manufacturing facilities.
Jan 24, 2013 10:00:00 PM
The testing analysis that is done on olive oil to determine a number of factors that signify oil quality.
Jan 23, 2013 10:00:00 PM
The climate ideal for growing olive trees is almost always “Mediterranean-like” and must include mild winters and hot summers. This climate can be found in many locations, including Algeria, Argentina, Australia, Chile, Croatia, Cyprus, France, Greece, Italy, Israel, Jordan, Lebanon, Mexico, Morocco, New Zealand, Portugal, Slovenia, South Africa, Spain, Syria, Turkey, Tunisia, and the United States.
Jan 22, 2013 10:00:00 PM
A term used to describe olive oil that has only undergone a cold water wash before pressing or spinning. This term is used to describe Extra Virgin Olive Oil and means that no heat has been used during processing. This is important because heat can reduce the overall quality of the oil extracted.
Jan 21, 2013 10:00:00 PM
Acronym for Certificate of Analysis. It is a document provided with olive oil purchases that details the results of the chemical analysis performed on that lot of olive oil.
