OLIVE OIL PRODUCTION

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OLIVE OIL PRODUCTION

• Agnes
• Cordu

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History

• cultivated before jesus birth
• oldest tree gt2000 years old
• Former times water and muscle power

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History

• Aloni (huge bowl, marble stones) -gt juicy
  paste
• filled in goat-hair bags
• press (bag as filter)
• seperated (specific gravity)
• centrifuged

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The olive tree

• should stay tiny
• gnarled -gt more yield
• has alternation
• average 50-70kg olives
• 15-40 oil
• depends on area

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Harvest

• net under tree
• shake (machine or hand)
• afterwards tree is cut back
• no yield next year (alternation)
• from december till february

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Oil factory

• clean from leaves
• wash (cold water)
• cut in pieces
• mix the paste
• centrifuge (water, cores, oil, rest)
• 2nd centrifuge (water, pure oil)
• bottle the oil
• sell individually

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Quality

• variety
• frozen olives
• natural conditions
• bottle
• determines the price

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Pests diseases

• OLIVE FRUIT FLY -gt grub enters fruit, fly
  transfers tubercle
• TUBERCLE -gt bacterium which causes proliferations

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• TRUNK DECAY -gt fungus which decays the trunk
• BLACK SCALE -gt reduces the harvest
• GREEN FLY -gt less yield

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Olive oil marketing

• By Hannes and Siggi

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• 750 million cultivated trees worldwide
• ¾ of the world olive oil production comes from
  the European Union

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Greek production

• 60 of the cultivated land produces olives
• World top producer of black olives

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Greek production

• 350.000 tons of olive oil per year
• Every habitant in Greece consumes 26 liters of
  olive oil per year

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Various sorts

• Extra-virgin olive oil
• Not more acidity than 0.8
• Superior taste
• Best olive oil

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Various sorts

• Virgin olive oil
• Acidity not over 2
• Good taste
• Olive oil
• Olive-pomace oil
• Lampante oil
• Was used as fuel

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Olive oil production of the world

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Export of Olive Oil