"New oil". This is olive oil pressed from underripe green olives and should be less than a month old. It is not particularly nice, tasting raw and sour.

"Rectified oil." Adjusted oil. Olive oil chemically treated.Intended to eliminate those substances which give the oil unpalatable properties. These processes are not selective and the oil obtained is deprived of even small amounts of those substances which represent a value in terms of food and taste. The resulting oil colorless, odorless and tasteless,.

"Holy oil." Olive oil in which daivolicchio, the hot red peppers of the area, are steeped. Olio Santo is also a brand name for a green and earthy type of olive oil.

"Superfine virgin oil." Olive oil with not more than 1.5% acidity.

"Virgin oil." Olive oil with not more than 4% acidity.

A hardy variety of olive only found around Monte Amiata in Tuscany and producing oil of very low acidity.

Olives tinned (US: canned) in olive oil, sometimes with garlic.

The giant green olives of Ascoli, hollowed out and stuffed with minced (US: ground) meat and grated Parmesan cheese, coated in egg and breadcrumbs and fried in olive oil.

The giant green olives of Ascoli, hollowed out and stuffed with minced (US: ground) meat, coated in egg and breadcrumbs and fried in olive oil.