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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