Production Of Olive Oil

Production Of Olive Oil

INTRODUCTION

Olive oil is a pale yellow to greenish oil extracted from the fruit of the European olive tree (Olea europaea L.), which originated in the Mediterranean area. The olive is originally native to the eastern Mediterranean region but the cultivated form is now grown throughout that area and in other parts of the world with Mediterranean-type climates. It hardens at refrigerator temperatures - around 10 degrees F.

Today a market certainly exists for olive oil, since the U.S. imports about 35 million gallons each year. Interest in the health aspects of olive oil is expanding and increasing demand each year. Demand has increased over 20% each year for the last 5 years. California produces about 300,000 gallons of oil each year about half of that is sold each year as the gourmet treat classified as extra-virgin and sold from $10 to $40 per half-liter.

Among global producers, Spain leads with more than 40% of world production, followed by Italy and Greece. Much of the Spanish crop is exported to Italy, where it is both consumed and repackaged for sale abroad as Italian olive oil.

Different Grades Of Olive Oil

Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.

Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.

Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.

Olive-pomace oil is a blend of refined olive-pomace oil and possibly some virgin oil. It is fit for consumption, but it may not be c...

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...etting a person or place apart for special work

It is used in the ordination of priests and bishops, in the consecration of altars and churches, and, traditionally, in the anointing of monarchs at their coronation.

To this day, Eastern Orthodox Christians use oil lamps in their churches and home prayer corners.

BIBLIOGRAPHY

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5. Microsoft® Encarta® Encyclopedia 2002. © 1993-2001 Microsoft Corporation.

6. Tous, J. and L. Ferguson. 1996. Mediterranean fruits, Progress in new crops. In: J. Janick (ed.), ASHS Press, Arlington, VA. p. 416-430

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8. www.ucm.es/info/improliv/allgem.htm

9. http://www.encyclopedia.com/html/o1/oliveoil.asp