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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
alkane renewable diesel, see vegetable oil refining. For biomass and organic waste to fuel production, see Biomass to liquid. For unmodified vegetable oil used as
Abstract In the past, waste edible oils and fats were often used in the production of animal feeds. However due to links between BSE and this practice, the use of
test their hypothesis. Al though the doctors didn't trust their findings, they decided to give the olive oil to Lorenzo. His long chain fats dropped fifty percent
500 to 350,000. The mission had the 2nd largest amount of land and it was the largest in olive oil production. By 1816 they were trading Indian made goods for supplies,
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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 called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil...
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