OLIVE OIL PRODUCTION Agnes Cordu History cultivated before

OLIVE OIL PRODUCTION Agnes & Cordu

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

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

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

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

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

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

Pests & diseases 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

Olive oil marketing By Hannes and Siggi

• 750 million cultivated trees worldwide • ¾ of the world olive oil productio 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