grignon d'olive

OBS: grignon : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

CONT: There are two ways of pressing olives to draw the oil out of them. Cold pressing uses a natural process, with no heat, to extract the first oil from the freshly harvested olives. ... Most olive oil is ""refined,"" meaning that it is extracted, sometimes with a heat process, from the olive husks that remain following the initial ""cold"" pressing.
OBS: olive cake: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.