Monthly Archives: September 2013

More Of Table Olives In Australia

Olives In Australia

For quality table olives, good quality olives are required. Quality starts at the olive orchard. A good variety, if it grows under optimal conditions, is going to produce a good quality olive.

Major factors to take in consideration is the selection of cultivars: size and shape of the olive, also pit and flesh ratio, color, firmness, state of maturity during harvesting and methods of harvesting.

The exported Australian olives are locally produced, or imported and then exported to Asian countries. Small scale producers are exporting olives to USA and UK.

Since early 1990s, the Australians have increased their table olive consumption and have become the largest consumers outside the Mediterranean region.

The olive industry in Australia is fragmented and growers have between 500 and 1,500 olive trees. It is estimated that Australia has about 9 million trees.

The processing of olive oil and table olives are two different operations. The olive grower for table olives wants a good fruit quality and a good variety. The olive grower for olive oil wants the same thing.

Olives In Australia

Olive orchard owners in South and Western Australia who are focused in the table olive industry, have planted large numbers of the Kalamata variety olive trees. Small scale producers process, package and sell the olives to wholesalers, food representatives of the food industry sector, or directly to the consumers. Some growers sell the olives to other processors to complete the processing and some may sell to the fresh market for sale to small scale or home processors.

Best varieties in Australia are:

The South Australian Verdale that is a variety grown in home gardens and commercial orchards. It is a propability that its origin is French and may be related to the French Verdial. It is a strong, small compact olive tree that is easy to harvest by hand. It has adopted to the Australian environment and resists the cold and drought.

The Hardy’s Mammoth is originated in Queensland, Australia. It produces a large fruit that weights about 7 grams and it is suitable for green and black table olives.

Jumbo Kalamata is a large olive that looks like the Greek Kalamata, but it is unlikely to be related. The olive weights over 10 grams. The weight varies among the fruits of the same tree.

Olives In Australia

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Olives In Australia …Use UOIS to get more! (even call the teacher anytime!)
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Olives In Australia

Producing Quality Raw Olives

Producing Quality Raw Olives

For a good quality table olive, a good quality olive is required. The producer should know the olive tree and the quality of the fruit that is produced under favourable conditions, which influences the properties of the olive fruit and plays a major role on the finished product.

The olives have a fleshy body and if bruised while on the tree and after, the physical damage, also the chemical and biological, have a negative effect on the quality of the finished product.

For a quality processed table olive are requirements. A selected good variety must be planted on good soil and in a place with good climate. The olives should be harvested when they are at the right ripening stage and not damaged during harvest and storage.

An authentic variety should be used with the appropriate size and at the right stage of maturity. The best varieties are the Kalamata, Halkidiki and Sevillana. The consumer likes the large olive with the small pit.

The authenticity of the variety is very important. Table olive producers must concentrate on the table olive sector and olive oil producers must concentrate on the olive oil sector, by planting the appropriate varieties.

Producing Quality Raw Olives

New producers should examine the available to them technology to meet their production goals. A Mediterranean type climate is ideal for olives. Mild and wet winters and long and dry summers. The Southern Australia has a climate like that.

To determine if a site is suitable for olive growing, the weather patterns are of high importance. Smooth, moist and weed free soil, acts like a heat reservoir.

Prolonged and hot weather stresses out the olive tree and the olive and the table olive is not of great quality.

During pollination, hot and dry winds reduce productivity. Dry summers, reduce fungal diseases and guarantee the ripening, especially when black olives are required.

Water is a very important factor for the growth, process and production of the olives. Olive trees are very enduring to drought, but the production is lowered. Some soils that have been used previously for agricultural purposes, may be insufficient in nutrients and may contain toxic remains, that makes them not suitable for growing olives.

Olive trees like well aired soils which provide their roots the essential oxygen.

Sloping sites have good drainage, but are proned to deterioration. In Greece and Italy many olives are growing in slopes. Cultivation and harvesting are difficult tasks and most are done by people and donkeys.

Producing Quality Raw Olives

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Producing Quality Raw Olives …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Producing Quality Raw Olives … Make Extra Money… Make money online from home
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Producing Quality Raw Olives

The Microbiological Food Safety Of Olive Oil

Food Safety Of Olive Oil

The available information on the micro-biological safety of olive oil is limited. Knowledge about the safety of olive oil has been published the last decade. There are not outbreaks of food-borne illness connecting to olive oil.

The bacteria present in olive oils is bellow the level of detection. Virgin and extra virgin olive oil, are exceptional oils, which contain water in the form of mini drops. Under microscope, micro-organisms are shown to be present in the water.

In extra virgin olive oils there are anti-microbials that are effective against micro-organisms. The anti-microbial components vary in composition, for different reasons, like the variety of the olive, the way of cultivation, maturity, weather conditions, oil extraction and storage. Extra virgin olive oil doesn’t contain food-borne pathogens.

In Greece , in a study conducted by Boskou and Triantafillou, cloudy, fresh produced olive oil, was examined for lactic acid bacteria, molds and yeasts. The result was that they range bellow the detection limits.

Food Safety Of Olive Oil

Olive oil differs from other edible oils, in its fatty acid content and in the presence of bio-active compounds, due to its unrefined process. The fatty acid content is the same in all olive oils and different in minor components like squalene, alcohols, tocopherols, triterpene acids, phenolic acids and poly-phenols.

The phenolic compounds in olive oil (hydroxytyrosol, tyrosol), secoiridoids (oleuropein), poly-phenols and flavonols are classified as poly-phenols.

In a study by the same researchers was determined that fresh produced olive oil, contains tiny drops of water, mixed in. Between fresh olive oil and commercially filtered olive oil, the water content was 0.17% to 0.49% for the fresh and 0.08% to 0.09% for the filtered one.

In the tiny drops of water in the freshly produced olive oil, micro-organisms are trapped. After a few weeks, more tiny drops of water accumulated. These water drops keep the availability of nutrients limited for the micro-organisms. The content of water in olive oil depends on the method of the extraction process of the oil and its storage for sedimentation.

Studies have proven that the composition of the phenolic content of olive oil, depends on the cultivar, ripeness, weather conditions and the extraction process.

Researcher Medina in 2006 studied the anti-microbial activity of edible oils and reported that extra virgin olive oil has anti-microbial properties against E. coli and Salmonella.

Aflatoxins are carcinogenic and mutagenic compounds, very dangerous to health. Ochratoxins are molds grown on plants, including olives, under humid conditions. Extra virgin olive oils and virgin olive oils are consumed without undergoing the refining process to get rid of aflatoxins. Greek olive oils were tested for aflatoxin B1 by Daradimos, Markaki and Koupparis. They found minimal levels of it.

Food Safety Of Olive Oil

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Food Safety Of Olive Oil …Use UOIS to get more! (even call the teacher anytime!)
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Food Safety Of Olive Oil

Benefits Of Olive Oil

Benefits Of Olive Oil

Real, fresh extra virgin olive oil, for thousands of years has been a necessity around the Mediterranean region, not only as food, but also as medicine and beauty aid. Hippocrates the father of medicine in ancient Greece, was using it as an ailment for many diseases. Today researchers continue to discover and confirm the many healing properties of the real extra virgin olive oil.

Olive oil is containing many compounds which are very beneficial for the human body. Its triglycerides content is made of fatty acids, that are very important to the body.

Extra virgin olive oil is the most digestible from all the edible fats. It contains important fatty acids that the human body can not produce by itself. It helps many body organs function, prevents diseases, slows down the aging process and has a very positive effect on diabetes and cholesterol.

Benefits Of Olive Oil

The ancient Greeks were consuming a couple tablespoons of extra virgin olive oil daily for better funtion of the digestive system and to prevent stomach ulcers. Today this is recommended also for preventing or passing gull-bladder stones.

The human body absorbs the antioxidants of olive oil, the vitamin E and the poly-phenols. It helps the digestion of other fats and stimulates the pancreatic enzyme that breaks down the fat molecules in the digestive system, converting triglyceride substrates -which are found in other consumed oils- to monoglycerides and free fatty acids.

Extra virgin olive oil is resistant to oxidation more than other vegetable oils and research today points out the anti-cancerous compounds, contained in it.

Around the Mediterranean, where the Mediterranean diet is used and olive oil is the primary source of fat, the populations live healthier and better lives.

Processing olive oil chemically, takes away ingredients that are very important. Refind olive oil does not contain the abundance of antioxidants and poly-phenols which are very essential to health.

Olive oil is the super food that should become the biggest food phenomenon and shine in the food industry. It should become like wine. Wine was given to the Greeks from god Dionysous and olive oil from goddess Athena.

Pick the best extra virgin olive oil and use it in your daily diet, for better health! Don’t let unscrupulous producers, scare you away from a delicious and super healthy food. Finding a quality olive oil is not that difficult. By now you should know how and where. Cheers and enjoy!

Benefits Of Olive Oil

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Benefits Of Olive Oil …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Benefits Of Olive Oil … Make Extra Money… Make money online from home
Also check out: http://www.danthehk.com Make new money online; Extra money earnt for you and your family. You can earn some extra money on the internet. From $100, $1000 to $10000 you can start to earn more money faster online.

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Benefits Of Olive Oil

The Effects Of Olive Oil In Diseases

Olive Oil In Diseases

In the modern world we live in, cardiovascular disease are the main cause of death. Arteriosclerosis walk hand in hand with eating habits and lifestyle. The lowest rate of death from heart disease is in countries where extra virgin olive oil is the main fat consumed.

Olive oil prevents the formation of blood clots and platelet aggregation. Diets rich in olive oil have negative effects in cardiovascular disease.

Foods containing animal fat raise blood cholesterol, which is the main factor of heart disease.

Olive Oil In Diseases

Olive oil lowers LDL-cholesterol and triglycerides. At the same time does not change the HDL-cholesterol, which prevents the formation of fatty patches.

The benefits of olive oil consumption in regards to heart disease, primarily prevents the development of the disease and secondarily prevents the recurrence after the first attack.

Researchers have revealed that the Mediterranean diet due to its main ingredient, the olive oil, has a positive influence on the reduction of heart disease.

Epidemiological studies have proven that olive oil has protective effects on breast, colon, prostate and bowel cancers.

When olive oil is the main fat in a diet, it reduces the development and growth of many different kinds of cancers, because the mutation of the cells that is caused by cancer, is due to toxins consumed foods, that produce free radicals, which attack DNA.

To fight these free radicals the body needs vitamins and antioxidants like the ones in olive oil.

More studies have reported that an olive oil rich diet is protective in intestine disorders and chronic liver disease.

Olive oil diet reduces the number of tumors and the ones that were developed were not as aggresive.

The oleic acid is the most important fatty acid in olive oil. The beneficial effects of olive oil are mostly owed to oleic acid. The antioxidants, poly-phenols, flavonoids and squalene also have tremendous positive effects.

Olive oil adds taste to vegetables and these two allies together are cancer’s big enemy.

Researchers continue their quest on the protection that olive oil provides against leukemia and other cancers.

Long lasting weight loss can be contributed to an olive oil diet. Olive oil is a fat and like every other fat is high in calories, that’s why it should be consumed in moderation. The Mediterranean diet (with olive oil as the main fat) shows less obesity than any other diet.

Diabetes is a very serious disease that can damage the health causing heart disease, blindness, kidney failure etc. Olive oil is a great alternative for the diabetes treatment and can also help in the prevention of the disease.

The intake of extra virgin olive oil, fiber from fruits, vegetables and grains, and low saturated fats is the best way of approaching diabetes.

High blood pressure results in the development of arteriosclerosis. Olive oil reduces blood pressure and its regular consumption decreases the systolic and diastolic blood pressure.

Olive oil due to its content of sitosterol helps in the absorption of calcium, magnesium and iron with result the prevention of osteoporosis. Also prevents memory loss, Alzheimer’s disease and dementia.

It is a laxative that prevents constipation and helps in the function of the digestive system.

Mothers who consume olive oil while pregnant is good for the child’s development. Vitamin E is essential for the growth of the foetus. The new baby needs vitamin E to fight against oxidative stress when it enters in an oxygen world.

Vitamin E is essential during breast feeding and lasts long beyond that, to the growth and bone development during infancy.

It is documented that olive oil boosts the immune system and protects it from external attacks of bacteria and viruses.

More studies have proven that people with diets containing olive oil, have low risk on developing rheumatoid arthritis.

Michelle Obama, the First Lady of the United States of America was awarded a 1400 years old tree in Salento in Apulia, Italy, for her commitment of promoting a healthy diet and the Mediterranean lifestyle in the US, targeting mostly the young people.

Let’s follow the First Lady for “Good Health and a Better and Enjoyable Life.”

Olive Oil In Diseases

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Olive Oil In Diseases …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Olive Oil In Diseases … Make Extra Money… Make money online from home
Also check out: http://www.danthehk.com Make new money online; Extra money earnt for you and your family. You can earn some extra money on the internet. From $100, $1000 to $10000 you can start to earn more money faster online.

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Olive Oil In Diseases

Polyphenols From Olive By-Products

Polyphenols

A very rich source of poly-phenols filled with biological activities are the olive tree derivatives (olive oil, olive leaves, olive wood and the waste from the mill.

The most biological activities are in oleuropein and hydroxytyrosol and their content in the olive tree by-products, have been researched the most. They also have the most uses in medicine, food and cosmetics.

Oleuropein and hydroxytyrosol possess biological properties, which due to their antioxidant and free radical scavenging ability, are related to the low incidence of cardiovascular disease and some types of cancer. They contribute to the high health benefits of the Mediterranean diet.

Studies have proven that the olive mill water waste contains polyphenols filled with interesting biological activities.

For the recovery of the poly-phenols from the water waste, the solvent ethylacetate, a liquid extraction procedure is used.

Hydroxytyrosol is the main component in olive mill water waste and one litter of the water waste gives 1g of pure and 4g of dry extract of hydroxytyrosol.

To recover oleuropein and hydroxytyrosol, mixtures of water and ethanol, water and methanol have been used. The highest yield of oleuropein is obtained when water and methanol is used as an extraction mixture.

Oleuropein concentration is low in leaves during the harvesting periods.

Polyphenols

When you introduce liquid methane extract from leaves, it breaks down the phenolic molecules. An increase in hydroxytyrosol concentration and the complete disappearance of oleuropein were the most noticeable effects. Hydroxytyrosol causes the lowering of oleuropein.

The phenols in olive leaves extracts shows that hydroxytyrosol is the main compound in the extract.

High amounts of hydroxytyrosol are produced from the hydrolysis reaction of oleuropein from olive leaves extracts. Using the system of liquid chromatography, the purity of the produced hydroxytyrosol reached 95%.

The oleuropein is the most important compound in the olives and the reason for their sharp bitterness. It varies with the variety of the olive and decline with the natural development and maturity of the olives.

Polyphenols

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Polyphenols …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Polyphenols … Make Extra Money… Make money online from home
Also check out: http://www.danthehk.com Make new money online; Extra money earnt for you and your family. You can earn some extra money on the internet. From $100, $1000 to $10000 you can start to earn more money faster online.

Polyphenols

More Of The Authenticity Evaluation Of Olive Oil

Evaluation Of Olive Oil

Extra virgin olive oil is the fundamental compound of the Mediterranean diet, because of its nutritional value. It is a natural juice, coming from the olive fruit through process. There are regulations internationally for the protection of the genuineness and quality of extra virgin olive oil.

Regulations involve test analysis and analytical procedures.

The spectroscopic/spectrometric method is another method used for the determination of the authenticity of olive oil.

The Nuclear Magnetic Resonance (NMR) technique has its advantages. It can detect simultaneously the low-mass components. It is used for determining the authenticity of extra virgin olive oil, based on the determination of the fatty acids and oleic and linoleic acids.

Here is an interesting article:

1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

(This article belongs to the Special Issue Foodomics 2011)

Multivariate analysis of 1H NMR data has been used for the characterization of 12 blended olive oils commercially available in the U.S. as Italian products. Chemometric methods such as unsupervised Principal Component Analysis (PCA) allowed good discrimination and gave some affinity indications for the U.S. market olive oils compared to other single cultivars of extra virgin olive oil such as Coratina and Ogliarola from Apulia, one of Italy’s leading olive oil producers, Picual (Spain), Kalamata (Greece) and Sfax (Tunisia). The olive oils commercially available as Italian products in the U.S. market clustered into 3 groups. Among them only the first (7 samples) and the second group (2 samples) showed PCA ranges similar to European references. Two oils of the third group (3 samples) were more similar to Tunisian references. In conclusion, our study revealed that most EVOO (extra virgin olive oils) tested were closer to Greek (in particular) and Spanish olive oils than Apulia EVOO. The PCA loadings disclose the components responsible for the discrimination as unsaturated (oleic, linoleic, linolenic) and saturated fatty acids. All are of great importance because of their nutritional value and differential effects on the oxidative stability of oils. It is evident that this approach has the potential to reveal the origin of EVOO, although the results support the need for a larger database, including EVOO from other Italian regions.

Analysis by florescence spectroscopy is an extensively used research in vegetable oils including olive oil.

The florescence spectroscopy is important for its high sensitivity and its speedy analysis. This method has the ability to detect refined oil.

Evaluation Of Olive Oil
Mass spectrometry (MS) is an advanced method for the analysis of olive oils. In recent years electrospray ionization mass spectroscopy (ESI-MS) and Inductively Coupled Plasma (ICP-MS) -very advanced instruments- have been used for the evaluation of the quality of olive oil.

Small molecules and bio-macromolecules are analyzed by soft ionization MS methods. These methods have the ability to detect adulterants in olive oil.

The Raman spectroscopy is a technique that also has been used for the detection of adulterants in olive oils.

The Fournier transform Infra-red spectroscopy (FT-IR) has been used to detect the adulteration of virgin olive oil with vegetable oils and refined olive oils.

Methods based on DNA can provide information about the identity of olive oil cultivar, due to environmental effects.

Evaluation Of Olive Oil

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Evaluation Of Olive Oil …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Evaluation Of Olive Oil … Make Extra Money… Make money online from home
Also check out: http://www.danthehk.com Make new money online; Extra money earnt for you and your family. You can earn some extra money on the internet. From $100, $1000 to $10000 you can start to earn more money faster online.

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Evaluation Of Olive Oil

Portuguese Olives And Olive Oil

Portuguese Olives

The olive fruit is the most cultivated fruit crop in the world. This is owed to its high nutritional value, to its high tolerance of weather conditions and its low maintenance requirements.

Although today olive products can be found in many places in the world, the main impact is held by the Mediterranean region.

The Mediterranean diet, with main components olive and olive oil, is the main factor for minimal cardiovascular disease, also breast, colon and prostate cancers.

Above the fatty acid content in olives, the micro-nutrients like tocopherols, and mostly the phenolic compounds are high also.

Diets containing extra virgin olive oil are better than diets that contain same amount of oleic acid, but low amounts of phenolic compounds.

The phenolic content in olive oil, is also used to indicate the quality and place of origin.

Olea europaea has 1250 cultivars dispersed all over the world, referred to in the: http://www.oleadb.it/ partially explained on the fact that the olive tree can survive for many years environmental changes and maintain its characteristics, for hundreds and hundreds of years.

The different cultivars have been separated by their pheno-typical characteristics (size, color, weight, shape, pulp/pit ratio, yield of oil, size of leaves etc. These markers sometimes are effected environmentally. The chemical contents like the phenols, fatty acids, tocopherols etc, have been used as markers also.

Portuguese olives are growing in small parcels and are high quality. Consumers prefer a delicious, traditionally produced olive. Cured olives are soaked in water with salt and oregano and they are a main part of the Portuguese diet. The Portuguese olive oil is fruity, aromatic, with intense flavour.

The Portuguese olive and olive oil productions are very small. Portugal has a few different kinds of olive oils registered as PDO (Protected Denomination of Origin).

Portuguese Olives
Only 2% of the Portuguese olive production is used for table olives. The Portuguese are consuming more table olives than they produce. The existence of some cultivars are threatened by others, more productive ones.

In Portugal in case of a construction in a place where there is a mature olive tree, the tree is not going to be cut down. It is going to be relocated. Before an olive tree gets transported to its new place, it has to be pruned well. In its new place the first six months, it will need plenty of water. Spraying the tree with water, will speed its recovering from the shock of relocating.

One of the oldest olive trees in the world is in the Algarve, Portugal and it is believed to be 2000 years old.

Cultivars growing exclusively for table olives are the Negrinha do Freixo, the Axeitona e Elvas e Campo Maior, Redondil and the Azeiteira.

We know that environmental factors are the influence of contents in olives. When olives are ripening, the phenolic content is decreasing.

Choosing samples for the analysis of a phenolic fingerprint, should be done very carefully.

The results of a study at 2005, three cultivars (Roupuda, Cornicabra and Santulhana) of Spanish origin cultivated in Portugal, showed that the dry weight, obtained a profile with high levels of hydroxytyrosol and oleuropein, and low amounts of phenolics.

The use of phenolic profile as a marker for olive cultivars, still needs many studies to get to that point.

Portuguese Olives

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Portuguese Olives …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Portuguese Olives … Make Extra Money… Make money online from home
Also check out: http://www.danthehk.com Make new money online; Extra money earnt for you and your family. You can earn some extra money on the internet. From $100, $1000 to $10000 you can start to earn more money faster online.

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Portuguese Olives

Irrigation And Its Effects In The Contents Of Olive Oil

Olive Oil

The olive tree generally grows under rain conditions. The Mediterranean region has limited water resources and olive orchards are getting adopted to new irrigation techniques.

The chemical compounds which are effected mostly by irrigation are the phenols, which effect the oxidation and bitterness. The right level of irrigation could enhance these characteristics. The required water for the irrigation of the olive tree is regulated.

The olive tree that is rain-fed is of a lesser production than the irrigated one.

The acidity in olive oil is measured by the milliequivalents of active oxygen per kilogram with analytical methods of the European regulations.

The irrigation effects the fruitiness, bitterness and pungency. The pungency and mainly the bitterness are related to the phenolic content in olive oil. Both were higher in olive oils produced by rain-fed olive trees.

The fatty acid composition is performed under the European regulations. When the fruit ripens, the content of the palmitic acid decreases.

Under irrigation treatments the oleic and linoleic acids content decreases. That decrease is because of the triacylglycerols’s active bio-synthesis, that happens during the ripening of the olive fruit, which causes the decrease of the olive oil’s content in palmitic acid. The increase of the linoleic acid is because of the conversion of the oleic acid into linoleic acid. The rest of the fats do not change during the ripening process.

The olive oils that are produced from rain-fed crops show higher oleic acid content and the ones that are produced from irrigated fed crops show higher content in linoleic and palmitic acids.

The conclusion is that rain-fed crops produce oils that are higher in mono-unsaturated fatty acids (MUFAs) and poly-unsaturated fatty acids (PUFAs).

The phenolic compounds in extra virgin olive oil decreases when the water dose increases. Studies have shown that low phenolic content decreases the self life of extra virgin olive oils.

The amounts of water in irrigating olive trees, not only effect the phenolic content in extra virgin olive oil, but the profile of the olive oils also. The bitterness decreases as the supplied amount of water decreases.

Irrigating the olive trees from the beginning of August when the accumulation of the oil starts in the olive fruit, is giving better results.

Olive Oil

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
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Olive Oil …Use UOIS to get more! (even call the teacher anytime!)
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Olive Oil

Color And Ripeness Of The Olives

Olives

One of the most important characteristics of the olive oil -that the consumer pays most attention to- is the color. Chlorophylls and carotenoids are the two main ingredients, responsible for the color of olive oil, which varies, from yellowish green to greenish gold, and also play an important role on the acidity of the extra virgin olive oil.

The most important factor for the evaluation of the quality of fruits and vegetables is the ripeness, which is determined from the color of the skin.

During the ripening the chlorophyll’s presence (in all unripe fruits and vegetables) breaks down and changes from chloroplasts to chromoplasts.

The olive fruit is a green, fleshy, edible drupe. During the ripening process, the photosynthetic activity decreases along with the decrease of chlorophylls and carotenoids.

At the last stage of ripeness the dark color of the olive fruit is owed to the formation of anthocyanins, which are water-soluble pigments that appear blue, purple or red. They are in the class of molecules that called flavonoids.

When the harvest period starts, the olive fruit is green, turning to light green, the chlorophylls a and b are the main pigments and are decreasing with the process. The decrease of the chlorophylls is more than the decrease in the carotenoid pigments and both end in similar results at the last of the ripening period, the black stage.

Olives
The changes in the olive fruit during ripening are reflected in the pigment composition of the extra virgin olive oil. Inside the fruit tissue, olive components as pigments are very staple. The olive oil comes from the olive fruit, and goes through these processess: Crushing, malaxation, extraction and decanting. At the end of the extraction process, a big portion of the chlorophylls and carotenoids are transferred to the olive oil.

With the ripeness of the olives, the concentration of pigments of the oils, diminishes. When the color of the olives turn redish, the content of carotenoids in the oil is higher than chlorophylls.

The quality of the virgin olive oil is strictly related to the phenolic and volatile compounds. The phenolic compounds are responsible for the bitter and pungent taste of the oil and effects its self life.

Olives

About The Author
http://www.theolivesgift.com
Mary Dimitropoulos was born and raised in Sparta, located in the Southern part of Greece, the Peloponnese Peninsula. It is known for its olive orchards and olive oil production. I come from a family of olive oil producers.
I inherited my love and passion for olive oil from my family. It is hereditary. Since I was a kid I remember the many conversations around the family kitchen table, about the olive oil’s uses as a basic ingredient for healthy meals, as well as a remedy for many ailments. Olive oil is an elite, mystical, magical, medicinal potion, a gift from the Mediterranean.
“An olive orchard is a gold mine on the surface of the earth.”
====================
Olives …Use UOIS to get more! (even call the teacher anytime!)
To Join UOIS FREE without the upgrade: JOIN UOIS FREE

Olives … Make Extra Money… Make money online from home
Also check out: http://www.danthehk.com Make new money online; Extra money earnt for you and your family. You can earn some extra money on the internet. From $100, $1000 to $10000 you can start to earn more money faster online.

Leave a Comment

Leave a Comment & Click on Hand!

Olives