OLIVE OIL PRODUCTION

1. OLIVE OIL PRODUCTION Agnes & Cordu

2. History • cultivated before jesus birth • oldest tree: >2000 years old • Former times: water and muscle power

3. History • „Aloni“ (huge bowl, marble stones) -> juicy paste • filled in goat-hair bags • press (bag as filter) • seperated (specific gravity) • centrifuged

4. The olive tree • should stay tiny • gnarled -> more yield • has alternation • average: 50-70kg olives • 15-40% oil • depends on area

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

6. 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

7. Quality • variety • frozen olives • natural conditions • bottle • determines the price

8. Pests & diseases OLIVE FRUIT FLY -> grub enters fruit, fly transfers tubercle TUBERCLE -> bacterium which causes proliferations

9. TRUNK DECAY -> fungus which decays the trunk BLACK SCALE -> reduces the harvest GREEN FLY -> less yield

10. Olive oil marketing By Hannes and Siggi

11. 750 million cultivated trees worldwide • ¾ of the world olive oil production comes from the European Union

12. Greek production • 60 % of the cultivated land produces olives • World top producer of black olives

13. Greek production • 350.000 tons of olive oil per year • Every habitant in Greece consumes 26 liters of olive oil per year

14. Various sorts • Extra-virgin olive oil • Not more acidity than 0.8% • Superior taste • Best olive oil

15. Various sorts • Virgin olive oil • Acidity not over 2 % • Good taste • Olive oil • Olive-pomace oil • Lampante oil • Was used as fuel

16. Olive oil production of the world

17. Export of Olive Oil