Acidity

• Amount of free fatty acids in a food or other substance.
  
• In olive oil, measured by free oleic acid content.

ANTIOXIDANTS

• Natural or synthetic substances that prevent or delay process of oxidation (process of combining with unstable form of oxygen) that can be damaging to cells and tissues. Help protect body from harmful substances called free radicals (unstable, highly reactive form of oxygen that can attack cell membranes and harm body)
• Found naturally in body and in some foods.

Antipasto

  Defined as ''before the pasta'' in Italian, it refers to an appetizer course prior to an Italian meal. It is traditionally served as a variety of hot or cold appetizers that may include a variety of small amounts of food that may consist of rolled or sliced meats, such as salami, prosciutto, anchovies, smoked or pickled fish, cheese; and vegetables such as stuffed grape leaves, peppers, artichokes, eggplant, onions, zucchini, tomatoes, and olives.

Artichoke

   A tall plant related to the thistle and native to Mediterranean regions, that is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green base. The fleshy base, known as the heart of the artichoke (artichoke hearts) and the fleshy base of the leaves are the sections of the plant that are most suitable for eating. Baby artichokes, which are considerably smaller in size, can be eaten whole. In Italy, artichokes are referred to as a "carciofo."

Artichoke Heart

The fleshy center section of the artichoke, which is referred to as the heart of the artichoke. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green center. It is the fleshy base of the leaves, known as the bottom, and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke hearts are favored due to their tender texture and more flavorful taste. The hearts, like the artichoke bottoms, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.