{"id":55632,"date":"2024-09-27T11:43:57","date_gmt":"2024-09-27T11:43:57","guid":{"rendered":"https:\/\/aceitecsb.com\/unique-words-and-terms-from-the-world-of-oil\/"},"modified":"2025-05-15T10:38:01","modified_gmt":"2025-05-15T10:38:01","slug":"unique-words-and-terms-from-the-world-of-oil","status":"publish","type":"post","link":"https:\/\/csb.demongrafix.es\/en\/blog-en\/unique-words-and-terms-from-the-world-of-oil\/","title":{"rendered":"Unique words and terms from the world of oil"},"content":{"rendered":"

If you have ever visited any municipality in Andalusia, especially in Ja\u00e9n, you will have heard unique words and terms. Terms specific to the world of the olive grove that you have not come to understand. In order to make known this terminology used by people in the world of olive oil we wrote this article. Moreover, if you follow our blog, you will become an olive oil<\/a> <\/strong>and olive grove expert.<\/p>\n

The terminology we are going to indicate comes mainly from Ja\u00e9n and we have taken this information from the Centro del Olivar y del Aceite de Olivar.<\/p>\n\n\n<\/colgroup>\n\n\n
Index:<\/p>\n
    \n
  1. Terms used in olive tree<\/li>\n
  2. Terms used in flowering and fruiting<\/li>\n
  3. Terms used in planting<\/li>\n<\/ol>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Summary<\/strong>: Set of specific terms and words used by farmers, workers and people who work in the olive grove. Also, in our shop in Las Rozas de Madrid you have at your disposal the best olive oils from Andalusia; Ja\u00e9n<\/a><\/strong>, C\u00f3rdoba<\/a><\/strong>…<\/p>\n

    Other studies: Where to buy extra virgin olive oil?<\/a><\/strong> Important characteristics of extra virgin olive oil.<\/p>\n

    1. Singular terms used in olive growing<\/h2>\n

    There are many terms that we hear in the countryside and that if we come from the city we do not know what they are talking about. Among the most common are the following:<\/p>\n

    a) Estaca<\/h4>\n

    The word \u2018stake\u2019 refers to a small olive tree. Moreover, these olive trees are bought in nurseries and then replanted in an olive grove.<\/p>\n

    b) Estaquilla o plant\u00f3n y otros<\/h4>\n

    Stakes refer to small branches found both in the trunk or base and in the upper part, the crown, also known as the bud. For more fully formed branches, these are called haldares or haldares. When they become quite old, they are called costeras, costeros or reviejos.<\/p>\n

    The internal parts of the olive tree are called sinuses, entresenes or centres. Finally, we have the raigones, barbas, hairs, trama or raigama which are the roots of the olive tree.<\/p>\n

    Photo 1: Mushroom from an olive field<\/p>\n

    2. Terms used for flowering and fruiting<\/h3>\n

    With regard to flowering, the first bud from which the flower emerges is called the spikelet, weft, stipe or sample. From this bud comes out the flower bud, which is called the hempseed.<\/p>\n

    The pollen comes out of the flower, and the pollen is commonly called sulphur or canary. This name is given because of its yellow colour. Once the flower is formed, when it becomes fertile, it is called the setting of the olive. Inside the olive we have the pulp, which is called flesh, and the skin, which is the skin.<\/p>\n

    3. Terms in the plantation<\/h4>\n

    The hole that is made in the ground to plant the small olive tree is called a hole, hoyar or ahoyar. The olive trees are also planted in rows and aligned, and these rows are called hiladas, hilos, hil\u00e1 or linio. In addition, the grouping of all these rows of olive trees is called camada or clara. Likewise, the space covered by four olive trees together and separated into two rows is called the \u2018marco de plantaci\u00f3n\u2019 or \u2018cuadro\u2019.<\/p>\n

    4. Terms for olive life cycles<\/h4>\n

    Also for the different life cycles, we have a specific term. As the spring hours increase and the weather improves, new shoots begin to appear, and for this we have the term \u2018sapping\u2019 or \u2018sapping\u2019. If the shoots come from the trunk or roots, they take the name of pestuga, bestuga, mam\u00f3n, chup\u00f3n, vareta, retallo or espiguilla. These names carry the connotation of taking sap from the tree, which is taken from the rest of the olive tree and must therefore be removed.<\/p>\n

    The process by which all these twigs are removed from the trunk has the following names: mamonar, esvaretar, eschuponar, chuponar or espestugar. If this pruning process is carried out on the whole tree and on thicker branches, it is known as cleaning, enhancing, thinning, thinning or thinning out.<\/p>\n

    5. Olive quantity terms<\/h3>\n

    The following terms are used to describe the quantity of olives and their condition. If the quantity of olives is large, we say \u2018est\u00e1 carg\u00e1, part\u00eda\u2019, otherwise, if there are very few olives, we can say \u2018est\u00e1 pinta, carilla o floja\u2019. If the olives are to be harvested to make table olives, they are called \u2018aceituna de verdeo\u2019 or \u2018aceituna de agua\u2019.<\/p>\n

    Among the utensils used in the harvest we have the cloth that is placed on the ground to collect the olives that fall from the tree. It is also known as mantos, mantones, fardo, rondal, bale\u00f3n and lienzo. The sticks with which the workers hit the branches to throw the olives are called garrote, piqueta or palillo, or commonly, varas. Then there are the large buckets used to collect the olives from the canvases, which are called espuertas or esportillas.<\/p>\n

    Photo 2: Straw to provide organic matter to the soil<\/p>\n

    6. Terms of the operators<\/h3>\n

    With regard to the operators who work in the olive harvesting we have:<\/p>\n

      \n
    1. Capataz de la cuadrilla<\/li>\n
    2. Manijero<\/li>\n
    3. Aperaor o\u00a0g\u00fciyorro al due\u00f1o de la finca o quien dirige el grupo.<\/li>\n<\/ol>\n

      The rest of the workers would be vareadores, for those who throw the olives and recogedores, those who pick the olives.<\/p>\n

      Photo 3: Olive tree trunk<\/p>\n

      All these workers carry a container where they store the food for their lunch, which is:<\/p>\n

        \n
      1. El hato<\/li>\n
      2. Merendaero<\/li>\n
      3. Capacha, barja o talega.<\/li>\n<\/ol>\n

        After the end of the day’s work, the foreman may invite them to a wine or drink, which is called the \u2018remate\u2019 or \u2018botifuera\u2019.<\/p>\n

        In short, we have here quite a lot of terminology that we should know well if we want to communicate perfectly with the farmers and workers who work in the olive oil sector. Singular terms that if you use them they will be surprised.<\/p>\n

        Source:<\/p>\n

        The conversation<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

        If you have ever visited any municipality in Andalusia, especially in Ja\u00e9n, you will have heard unique words and terms. Terms specific to the world of the olive grove that you have not come to understand. In order to make known this terminology used by people in the world of olive oil we wrote this […]<\/p>\n","protected":false},"author":2,"featured_media":14328,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[373],"tags":[],"class_list":["post-55632","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/posts\/55632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/comments?post=55632"}],"version-history":[{"count":6,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/posts\/55632\/revisions"}],"predecessor-version":[{"id":57488,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/posts\/55632\/revisions\/57488"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/media\/14328"}],"wp:attachment":[{"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/media?parent=55632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/categories?post=55632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/csb.demongrafix.es\/en\/wp-json\/wp\/v2\/tags?post=55632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}