| Alternate bearing |
| American Culinary Federation (ACF) Seal of Approval |
| American Culinary Institute (ACI) Best Taste Award |
| Anthesis |
| Apical dominance |
| Arrow (Pruning Terminology) |
| Authentic Food Artisans (AFA) Seal of Approval |
| Auto-oxidation |
| Basitony |
| Bending (Pruning Terminology) |
| Blended olive oil |
| Burr-knot (ovulus) |
| California olive oil |
| California Olive Oil Council (COOC) Seal of Approval |
| Calories per olive |
| Centrifugal decanter |
| Centrifugal olive oil separator |
| Certified vegan |
| Chlorophyll |
| Co-adjuvants |
| Cold-pressed olive oil |
| Community press |
| Crude Olive-Pomace Oil |
| Cutting (Pruning Terminology) |
| Dormancy |
| Dreggish |
| Drupe |
| Early harvest olive oil |
| Enzymatic peroxidation |
| Esparto |
| Estate grown olive oil |
| Extra Virgin Olive Oil |
| Fall harvest olive oil |
| Fatty acids |
| Feathers (Pruning Terminology) |
| First press olive oil |
| Fiscolo |
| Flavored olive oil |
| Floating lid |
| Flower bud differentiation |
| Flower bud induction |
| Flower bud initiation |
| Fragrant olive |
| Freezing point of olive oil |
| Fruit set |
| Full bloom |
| Fusti |
| Fusty |
| Girdling |
| Glycerol |
| Good Housekeeping Seal of Approval |
| Gravity olive oil decanter |
| Grubby |
| Hand-picked |
| Hedging |
| Hexanal |
| Hydraulic olive press |
| Hydrogenation |
| Inclination (Pruning Terminology) |
| Istituto Mediterraneo di Certificazione (IMC) Seal of Approval |
| Kosher |
| Lampante Virgin Olive Oil |
| Lampantino |
| Late harvest olive oil |
| Lever olive press |
| Linoleic acid |
| Linolenic acid |
| Lite or light olive oil |
| Long chain fatty acid |
| Maturation |
| Metallic |
| Mixing or malaxation |
| Musty |
| Napa Valley olive oil |
| Notching |
| Octadecenoic acid |
| Oil bodies |
| Oil content |
| Oleic acid |
| Oleocanthol |
| Olictionary |
| Olive cake |
| Olive knot |
| Olive Oil |
| Olive oil storage and rancidity |
| Olive oil tasting bar |
| Olive oil tours |
| Olive-Pomace Oil |
| Olive-Pomace Oils Category |
| Omega-3 and Omega-6 Fatty Acids |
| Ordinary Virgin Olive Oil |
| Organoleptic test |
| Percolation - Sinolea |
| Peroxide value |
| Peroxides |
| pH of olive oil |
| Phenology |
| Photo-oxidation |
| Pinching |
| Pit hardening |
| Poly-unsaturated fatty acids |
| Pomace |
| Pro-oxidants |
| Protected Designation of Origin (PDO) |
| Protected Geographical Indication (PGI) |
| Pruning |
| Pseudomonas Savastonoi |
| Pure olive oil |
| Rancidity |
| Rancimat |
| Refined Olive Oil |
| Refined Olive-Pomace Oil |
| Rhizome |
| Sansa |
| Scoring (Pruning Terminology) |
| Shoot (Pruning Terminology) |
| Soil Solarization |
| Solvent extraction |
| Spilocaea Oleaginea |
| SQF2000 - HACCP food safety standard |
| Stolon |
| Storage temperature |
| Storage with inert gas |
| Sucker (Pruning Terminology) |
| Sweet olive tree |
| Tea olive |
| Topping (Pruning Terminology) |
| Traditional Specialty Guaranteed (TSG) |
| Trans fatty acids (TFA) |
| Tree Crown |
| Triacylgylceride |
| Triglyceride |
| Tuber |
| Twisting (Pruning Terminology) |
| Unfiltered olive oil |
| USDA organic |
| Vegan Action's Certified Vegan logo |
| Veraison |
| Virgin Olive Oil |
| Virgin Olive Oils Category |
| Vitamin K |
| Watersprout |
| Winter harvest olive oil |
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