OLIVE

Prepared by

Engin BİLGEN

HISTORY OF OLIVE

COMPOSITION OF OLIVE

OLIVE PRODUCTION IN THE WORLD

PROPERTIES OF CLIMATE

TYPES OF OLIVE

PROCESSING OLIVE

ECONOMY

OLIVE OIL

History of olive

The olive was spread from Iran, Syria and Palestine to the west of the Mediterrenean basis 6000 years ago

It’s among the oldest known cultivated trees in the world.

The olive tree was a symbol in ancient Greece.

An olive tree branch was the award to the winners in Olimpia.

Olives have been found in Egyption tombs from 2000 years BC.

The use of oil is found in many religions and cultures.

Turkey is one of the major producers of olives in the region.

Today Turkey is the 4th largest olive oil producer in the world.

COMPOSITION OF OLIVE

Chemical composition of the different parts of olive(% fresh weight)

OLIVE PRODUCTION IN THE WORLD

PToday olives are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California

OLIVE CULTIVATION IN TURKEY

The climatic characteristics of Anatolia represent an additional plus for olive cultivation in Turkey.

The winters are mild and rainy, spring and fall are cool with occasional showers, and the summers are dry and slightly breezy, a climate suited to the olive

Marmara Region

Aegean Region

Mediterranean Region

PROPERTIES OF CLIMATE

TYPES OF OLIVE

PROCESSING  OLIVE

HARVEST AND TRANSPORTATION

SIZING, SORTING

WASHING

BRINE AND FERMENTATION

CHOOSING, CLASSIFYING, PACKING

Gemlik Method

Salt-Folding Method

Salt Olive

Black Olive Production by Giving air

Quick Method(Comfytype) Olive Production

Can Olives

Kalamata Olive

Drawn Olive

ECONOMY

Production percentages of the countries;

Spain -> 25%

Turkey -> 12%

USA -> 8%

Syria ->8%

Morocco -> 7%

Greece -> 7%

Italy -> 5%

Others -> 28%

OLIVE OIL

TYPES OF OLIVE OIL

1.EXTRA VIRGIN OLIVE OIL: Oleic acid may not exceed 1%

2.VIRGIN OLIVE OIL: Oleic acid may not exceed 2%

3.ORDINARY VIRGIN OLIVE OIL: Oleic acid may not exceed 3.3%

4.LAMPANTE VIRGIN OLIVE OIL: Acidity of more than 3.3%. Not fit for direct consumption

5.REFINED OLIVE OIL: Oleic acid may not exceed 0.3%

6.POMACE OLIVE OIL: It is made of the oil extracted from olive pomace using solvents

7.OLIVE OIL: Acidity may not exceed 1.5%

Thank you for your attention…

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