Transcript extravirgin oil

Comenius Project
School Year: 2013/2014
Eglantina Gjini
Arianna Paradiso
Marina Caracciolo
Anastasia Panza
Leonardo Caffarella
Pierfrancesco Sette
Camilo Palumbo
Michele Camero
Teachers:
Antonietta Mescia and
Raffaella Di Leo
Summary
Olive oil is the only vegetable oil which
can be used without further changes.
Over the years olive oil has undergone
changes from the artisan’s making process
to and industrial making process.
It is mainly used as a food product but it is
also used as a preservative, cosmetic,
detergent and it is considered a symbol of
peace.
The original plant is the olive tree.
It is one of the plants which is widely
grown around the world especially in the
Mediterranean area.
The olive tree is so deeply rooted in the
Mediterranean area.
Its history can be traced back to mythology;
in fact the Romans and Greek honoured
important citizens with wreaths of olive
leaves.
The best climate for olive groves is
temperate climate.
Olive is the fruit of olive trees
Olive maturity depends on its color:
 yellow-green colour: maturity in progress
 purplish-black colour: maturity is completed
It is divided into 5 steps .
At the beginning there is the washing phase.
- Milling: the olives are ground using large
granite
wheels that press olives and
transofrm them into olive paste.
- Mixing: it consists in mixing olive paste for 2045 minutes in a special mixer to obtain
even paste.
- Pressing: the olive past is put on filter plates
and then it is pressed by hydraulic
presses.
It consists in separating oil from the rest
of the olives.
- In the following phase water is separated
from oil by centrifugal force
- Storage: this is the final phase. Oil is stored in
steel containers before being placed on
the market.
The quality of olive oil is tested by sample tests .This sample is analysed through
chemical-physical and “panel-test” exams.
Chemical-physical exams classify oil depending on its acid rate:
- extravirgin oil: very low acid rate (max 0.8%)
This olive oil has to be perfect.
- virgin oil: acid rate max 2%
This olive oil has not to be mixed with other natural oils.
- virgin gloring oil: acid rate 2%
This oil is exctracted centrifugating olive paste.
The panel-test exam rates oil from its taste, olfactory and visual check and rates
the qualities and defects of oil.
Chemical-physical exam
Panel-test exam
Italy is the second producer of olive oil in Europe and in the world with an average
production of 465.000,00 tons of oil, and two-thirds are extravirgin oil.
In Italy oil is mostly produced in the South.
Apulia is the first producer in Italy for the quality and quantity of oil.
Most of Apulia oil comes from the area around the town of CORATO.
Its olives produce the best quality extravirgin oil. It has an intense character and it is
very fruity.
Our oil has an anti-aging action and so It is used for different aims.
It has a gold-yellow colour. It has a refined and spicy, well-balanced aftertaste.
In Italy only the olive oil and the extra virgin olive oil is traded.
Italian olive oil is labelled.
• PDO (protected origin): high quality oil, typical of the land where the olive groves are grown
• Produced from organic farrming: in this case the use of chemical fertilizers in the production is
forbidden.
On the 1st November 2003 the European Commission introduced different rules regarding the trade
of olive oil:
• Farmers and oil mills can no longer sell olive oil which is not put into bottles.
• Oil must be sold in bottles to better protect consumers from any deceptive blend.
The label " extra-virgin Italian olive oil " is only given if the oil is made ​by 100 % Italian olives and
pressed in Italian oil mills.
The sale of olive oil mixed with vegetable oil is permitted: the product must be labelled "vegetable
and olive oil blend"
Italy
Extravirgin oil price
in some regions
(Euro/kg)
PUGLIA
2,40
(Bari and Corato)
SICILIA
(Palermo and Trapani)
3,30
LAZIO
5,50
(Rieti)
This survey compares the oil prices in the main Italian oil producer regions.
We can see the lowest price is in Apulia because Apulia is the top Italian region in the
production of olive oil and it is the only region with a high number of oil mills.
Italian olive taste
Enjoy your meal!
Buon appetito !
¡Buen provecho!
Afiyet Olsun!
Gut appetite!