OLIVE OIL PRODUCTION

Agnes &

Cordu

HistoryHistory

• cultivated before jesus birthcultivated before jesus birth

• oldest tree: >2000 years oldoldest tree: >2000 years old

• Former times: Former times: water and muscle powerwater and muscle power

• cultivated before jesus birthcultivated before jesus birth

• oldest tree: >2000 years oldoldest tree: >2000 years old

• Former times: Former times: water and muscle powerwater and muscle power

HistoryHistory

• „„Aloni“ (huge bowl, marble Aloni“ (huge bowl, marble stones) stones) -> juicy paste-> juicy paste

• filled in goat-hair bagsfilled in goat-hair bags• press (bag as filter)press (bag as filter)• seperated (specific gravity)seperated (specific gravity)• centrifugedcentrifuged

• „„Aloni“ (huge bowl, marble Aloni“ (huge bowl, marble stones) stones) -> juicy paste-> juicy paste

• filled in goat-hair bagsfilled in goat-hair bags• press (bag as filter)press (bag as filter)• seperated (specific gravity)seperated (specific gravity)• centrifugedcentrifuged

The olive treeThe olive tree

• should stay tinyshould stay tiny• gnarled -> more yieldgnarled -> more yield• has alternationhas alternation• average: 50-70kg olivesaverage: 50-70kg olives• 15-40% oil15-40% oil• depends on areadepends on area

• should stay tinyshould stay tiny• gnarled -> more yieldgnarled -> more yield• has alternationhas alternation• average: 50-70kg olivesaverage: 50-70kg olives• 15-40% oil15-40% oil• depends on areadepends on area

HarvestHarvest

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

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

Oil factoryOil 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

• 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

QualityQuality

• variety• frozen olives• natural conditions• bottle

• determines the price

• variety• frozen olives• natural conditions• bottle

• determines the price

Pests & diseasesPests & diseases

OLIVE FRUIT FLY -> grub enters fruit, fly transfers tubercle

TUBERCLE -> bacterium which causes proliferations

OLIVE FRUIT FLY -> grub enters fruit, fly transfers tubercle

TUBERCLE -> bacterium which causes proliferations

TRUNK DECAY -> fungus which decays the trunk

BLACK SCALE -> reduces the harvest

GREEN FLY -> less yield

TRUNK DECAY -> fungus which decays the trunk

BLACK SCALE -> reduces the harvest

GREEN FLY -> less yield

Olive oil marketing

By Hannes and Siggi

• 750 million cultivated trees worldwide

• ¾ of the world olive oil production comes from the European Union

Greek production

• 60 % of the cultivated land produces olives

• World top producer of black olives

Greek production• 350.000 tons of olive oil per

year

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

Various sorts

• Extra-virgin olive oil

–Not more acidity than 0.8%

–Superior taste

–Best olive oil

Various sorts• Virgin olive oil

–Acidity not over 2 %–Good taste

• Olive oil• Olive-pomace oil• Lampante oil

–Was used as fuel

Olive oil production of the world

Export of Olive Oil

52%33%

6%

2%7%

EuropeanUnion

Tunesia

Turkey

Marocco

Others