Created by Richard Gawel with EclipseCrossword by Green Eclipse Software — www.greeneclipsesoftware.com/eclipsecrossword
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2. Inedible grade of virgin olive oil
3. Quaint Australian term for olives harvested from trees that are either wild or are from abandoned groves of unkown variety
5. An olive oi variety that has the same meaning as "olive oil mill" in Italian
10. A Spanish variety that generally makes delicate fruity oils
12. One of the polyunsaturated 18 carbon fatty acids
14. the tactile sensation produced by oils high in polyphenols
16. Common olive pest that has a symbiotic relationship with ants
17. This early ripening variety is widely grown in the South West of Western Australia
19. The process of mixing or kneading the olive paste during processing
21. General style label given to olive oils that are high in bitterness and pungency
22. Watery fraction containing vegetable matter that forms at the bottom of settling tanks
23. The classic shape that many trees are pruned to
24. Flesh of the olive
25. Another name for the olive pip
4. Mixture of olive oil and water
6. The major component of olive oil
7. Common marketing name for refined oil
8. The defect in olive oil that occurs if olives are not expediently processed into oil.
9. The class of naturally occuring compounds in olive oil that give it it's characteristic bitterness and pungency
11. The variety that consitutes the largest plantings in terms of area than any other in the world
13. Name of the most common fatty acid found in olive oil
15. A Spanish variety that means "white leaf"
18. Olives that have been subjected to frost
19. An olive oil defect that smells and tastes of salami or parmesan cheese
20. What is left after the oil and vegetable water has been extracted