THE OLIVE TREE IN THE MEDITERRANEAN CULTURE
Mare Nostrum – an identity, multiple cultures
Content Introduction ................................................................................................................... 4 Greek olive oil varieties ................................................................................................. 9 Koroneiki .................................................................................................................... 9 Black olives................................................................................................................. 9 Green olives ............................................................................................................... 9 Kalamata olives .......................................................................................................... 9 Type of olive oil .............................................................................................................10 Crete ........................................................................... Error! Bookmark not defined. Extra virgin olive oils ............................................................................................10 Virgin olive oil........................................................................................................10 Pure olive oil..........................................................................................................10 The benefits of olive oil ................................................................................................ 12 Olive oil and Cardiovascular Disease ....................................................................... 13 Olive oil and cancer .................................................................................................. 13 Olive oil and Gastrointestinal System...................................................................... 13 Olive oil and cosmetology ............................................................................................ 14 Olive oil and the greek economy ................................................................................. 15 Myth and legend...........................................................................................................18 The sacred scriptures ...................................................................................................19 History .......................................................................................................................... 20 Olive Press Machinery ............................................................................................. 20 Amurca: Olive Oil By products .................................................................................... 22 Industrialization ........................................................................................................... 23 Olive tree ...................................................................................................................... 24 Olives ............................................................................................................................ 25 Olive oil ..................................................................................................................... 25 Climate ......................................................................................................................... 26 Olive oil in sicily ............................................................................................................ 28 Types of olives in Italy ................................................................................................. 29
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Olive oil classifications ................................................................................................ 30 Harvesting .................................................................................................................... 32 Production methods ................................................................................................... 34 Marketing ..................................................................................................................... 36 Olive oil and food......................................................................................................... 38 Health benefits ............................................................................................................ 39 Olive in the art..............................................................................................................41 Introduction ................................................................................................................. 47 History of olive oil in Malta ......................................................................................... 48 Iż-Żejtun ............................................................................................................... 48 Birżebbuġa ............................................................................................................... 49 Ħaż-Żebbuġ .............................................................................................................. 49 The process of making olive oil .................................................................................. 50 Cleaning the olives................................................................................................... 50 Grinding the olives into a paste .............................................................................. 50 Malaxing the paste .................................................................................................. 50 Separating the oil from the vegetable water and solids ........................................ 51 The economic contribution of olive oil to the maltese economy ............................. 52 The uses of olive oil ..................................................................................................... 53 Conclusion .................................................................................................................... 54 Introdution ................................................................................................................... 56 Its History ..................................................................................................................... 57 History In Portugal ...................................................................................................... 58 Oil Production .............................................................................................................. 60 Olive oil varieties...........................................................................................................61 Health benefits ............................................................................................................ 63
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Introduction
Σοφοκλής Οιδίπους επί Κολωνώ εστιν δε οἷον ἐγὼ γᾶς Ἀσίας οὐκ ἐπακούω οὐδ᾽ ἐν τᾷ μεγάλᾳ Δωρίδι νάσῳ Πέλοπος πώποτε βλαστὸν φύτευμ᾽ ἀχείρωτον αὐτόποιον, ἐγχέων φόβημα δαΐων, ὃ τᾷδε θάλλει μέγιστα χώρᾳ, γλαυκᾶς παιδοτρόφου φύλλον ἐλαίας• τὸ μέν τις οὐ νεαρὸς οὐδὲ γήρᾳ συνναίων ἁλιώσει χερὶ πέρσας• ὁ γὰρ αἰὲν ὁρῶν κύκλος λεύσσει νιν μορίου Διὸς χἀ γλαυκῶπις Ἀθάνα. ( vv. 695-706)
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English traslation
Sophocles Oedipus at Colonus A tree in Asian soil unnamed, By Pelops' Dorian isle unclaimed, Self-nurtured year by year; 'Tis the grey-leaved olive that feeds our boys; Nor youth nor withering age destroys The plant that the Olive Planter tends And the Grey-eyed Goddess herself defends.
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Greek olive oil
Scientists tell us that the exact place where the olive tree sprung for the first time is the greater Mediterranean Basin. The first cultivation of the olive tree worldwide took place in Greece, and more specific in Crete. This happened in about 3500 BC in the Early Minoan times. In this period the olive tree was in a wilder form in comparison to the tree we know today. After 2000 BC the cultivation of the olive tree in Crete was very intense and systematic playing the most important role on the island's economy. Very soon the cultivation passed to mainland Greece and the olive tree and its blessed product, olive oil became synonyms of the Greek nutrition through centuries. The Mycenaean civilization (c.1600-1150 BC) followed the Minoan in mainland Greece. The olive oil production was very important in the economy of this society. The decipherment of the "Linear B" script brought to light valuable information about the production, the commerce and the export of the olive oil in Mycenaean Greece as we can see in the palace records of Mycenae and Pylos. The olive tree was a symbol in ancient Greece and the olive oil was used not only for its valuable nutritional quality but also for medical purposes.
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Between the 7th and 3rd centuries BC ancient philosophers, physicians and historians
undertook
its
botanical
classifications and referred to the curative properties of olive oil. It is characteristic that when the first Olympic Games took place in Olympia in 776 BC an olive-tree branch was the award to the winners symbolizing the armistice of any hostility and the peace. During Classical period when Athens reached the peak of its power, the Greek olive oil was exported throughout the known world and as it is normal the greatest merchants were the Athenians winners of the Panathenaic Games. When Romans occupied Greece, the olive oil production continued and Romans were able to learn the secrets of cultivation. During Byzantine times things did not change. The Empire itself included almost half of the olive oil productive areas in the known world and the product was exported throughout the world. When Turks conquered Greece the production of olive oil was not affected. During this time the olive tree and its oil had a special position in the Christian Orthodox church; it was a symbol of love and peace, an essential part of several solemn rites, from the service of baptism to the oil lamps used in churches and the little shrine that is part of every Greek household.
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Greek olive oil varietes Despite the abundance oil olive groves is now scattered across the world, in both the northern and southern hemisphere, most olive oil continues to come from the Mediterranean. Additionally, some olives are suitable only as table olives and others are suitable only to produce oil.
Koroneiki Kalamata and Sitia Crete are unique to Greece as they generate some of the finest extra virgin olive oil in the world primarily from one type of olive ; the regal, smaller variety of olive known by its botanical name “Koroneiki”. These olives yield approximately 6 or 7 litres of the best olive oil which is golden-green in colour and is highly acclaimed for its fruity and fresh flavour.
Black olives Black olives are a typically Greek type of olive which has been allowed to fully ripen on the tree before harvesting. The distinguishing characteristic which gives them the name “Greek” is the lack of lye in the de-bittering process. Their colour varies from redviolet-black to purple and deep black and their taste is freshly and slightly fruity.
Green olives Green olives come from varieties of Chondrolia in Chalkidiki a region in northern Greece. They are harvested by hand between 15 September to late September.
Kalamata olives Kalamata olives are named after the city of Kalamata in Messenia, southern Greece and are also grown in the nearby region of Laconia .They are almond-shaped, smooth and meaty in texture and are harvested by hand only when fully ripe to protect their sensitive skin against bruising. Cured in salt brine and immersed in olive oil & wine vinegar, they acquire a characteristic light fruity flavour and sweetness. These olives are protected under the European Protected Geographical Status scheme.
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Type of olive oil
Crete It is good to understand the different types or grades of olive oil. The basic types of olive oil are: extra virgin olive oil virgin olive oil pure olive oil
Extra virgin olive oils To be certified for “extra virgin� label, an olive oil should satisfy four criteria: it must be produced by mechanical extraction methods (no chemicals or hot water applied), come only from fist cold-pressing, have an oleic acidity level of less than one percent and must have a perfect taste. Virgin olive oil Virgin olive oil also comes from the first pressing, and is also produced without refining. Its flavour intensity can vary and its taste is less mild than extra virgin oil. Pure olive oil Pure olive oil actually has the same acidity level as virgin olive oil and for the reason it has good resistance to high temperatures. It cannot be used for dressings and is better suited for heavy-duty high heat cooking.
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Olive oil is a fat obtained from the fruit of the olea europaea (olive tree), a traditional tree crop of the Mediterranean region, where whole olive oils are pressed to produce olive oil. The oil is used in cosmetics, medicine, cooking and soaps, and was also used as a fuel for traditional lamps. Although originating in the Mediterranean countries, today it is used worldwide. Greece has the highest olive oil intake per person in the world. Greeks consume, on average, 24 liters per-person-per-year, according to the North American Olive Oil Association. Spaniards and Italians consume about 15 and 13 liters-per-person-per-year, respectively.
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The benefits of olive oil Olive oil was a valuable medicine in the hands of ancient Greek doctors. The Greek physician Hippocrates, the father of Western medicine, mentions 60 different diseases which could be treated with olive oil, such as skin infections, wounds and burns, gynecological ailments, ear infections. Olive oil constitutes basic product of the Mediterranean diet pyramid, which is based on the dietary traditions of Crete and southern Italy in the 1960s. The importance of the Mediterranean diet consists in the fact that there is a general consensus among health professionals that diet is healthy. The diet is characterized by abundant plant foods. It is also includes olive oil as the principal source of fat.
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Olive oil and Cardiovascular Disease The consumption of olive oil contributes to the decrease or elimination of the appearance of coronary disease and other cardiovascular diseases. The low density cholesterol of those who follow the Mediterranean nutrition and thus consume a great quantity of olive oil is in lower levels, while the high density cholesterol is higher.
Olive oil and cancer It is widely believed that olive oil provides protection against cancer and especially against some particular types, such as the breast cancer.
Olive oil and Gastrointestinal System Olive oil can be digested more easily than any other edible fat or oil. It also has protective action, as, according to recent research, its consumption leads to the decrease of stomach cancer. It also increases the absorption of calcium and protects women against osteoporosis. Olive oil consumption is also very important for the liver, as it contributes to the normal function of hepatic shells.
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Olive oil and cosmetology
Olive oil skin care is an ancient beauty secret. In prehistoric Greece, olive oil was one of the most important elements for the face and body treatment, as it promotes a smooth, radiant complexion, helps maintain elasticity of skin, adds shine to hair and heals dry nails. Olive oil has also been used in soap making for thousands of years. Olive oil soap has the property, when mixed with water, to remove the dirt form clothes and body. The olive oil soap has either green or white colour, and is pure and friendly to the skin, while at the same time it hydrates and protects the skin. Being non toxic, friendly to the environment and very effective, the olive oil soap is highly recommended for the body care and for the washing of clothes.
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Olive oil and the greek economy
The olive oil industry is one of the most important elements of the Greek agri-food sector. Olive plantations are a long-term investment; it takes more than twenty years for the tree to provide fruit, and it only fruits every other year. So, from the early part of Greek history, olive oil was an export agricultural product. Greece is the third largest olive oil producer in the world and also more than 70% of the total Greek olive oil production is of extra-virgin quality.
Primary markets for Greek olive are those in the European Union and there has been a significant increase in recent years of exports to Canada, Australia, Japan, and the United States, as marketing programs, brand awareness and standardisation have improved. China for example is a key player both in global and Greek economy, the size of its economy and its growth rates reveals its leading role in the evolution of international economy and prosperity.
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Olive oil provides new opportunities for business and trade in worldwide scale. Since Mediterranean diet and cooking habits are creating a new trend in many developed or even developing countries, olive oil companies with quality products, as ours , have the opportunity to promote them.
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Mith and legend
Numerous episodes in the Iliad and in the Odyssey written by Homer have had the olive tree and oil as their themes: Ulysses' bed, obtained from a large olive tree, which after removing foliage, gave shape to a bed, without being uprooted. Ulysses built a house around it. Ulysses was sprinkled and washed with oil... The Cyclops had trunks of wood and clubs made from the olive tree; even the trunk that was as big as a ship's mast, which was hurled into the eye of the Cyclops was made of olive wood. Even in the Olympic games, which were held in honour of Zeus at Olympia, athletes received jars of oil; the athletes' bodies were also rubbed and massaged with olive oil. The head of the winner was adorned with a crown of olive leaves. Cecrops, a demigod, on founding the city of Athens, requested that his city be protected by the gods; so a competition was started, under the auspices of Zeus, between Poseidon, god of the sea and Athena, god of wisdom; Poseidon, with his trident, struck rock, made salt water flow and a horse, as a sign of domination over the seas. Athena simply created the olive tree, that for millennia has given mankind a "precious juice" for food, health care, beauty and body massage, and a source of light. Athena had victory in the palm of her hand, and became the protector of the city thus called Athens.
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The sacred scriptures
The olive was one of three trees (the others being the cypress and cedar) that sprang from seeds from the Tree of Knowledge sown by Adam’s son. As far back as 1000 B.C. the citation taken from the Bible of the dove that returns to Noah's ark with a fresh olive branch in its beak, signifying renewed peace between God and mankind. The Bible mentions the anointing of kings, princes, altars and liturgical objects. Myrrh a gift offered by the Magi to Jesus, referred to as "the anointing of the Lord", it was nothing other than oil enriched with spices. In the Basilica of the Holy Sepulchre in Jerusalem a large stone is preserved (the anointing stone) on which Christ's body was covered with balm. On this stone "oil lamps" burn, each representing a religious confession. Olive branches were used to acclaim the Lord on his entry into Jerusalem, and the same are blessed and exchanged on Palm Sunday, in a sign of peace. Oil is still used for the sacraments: Catechumenate for baptisms, chrism for confirmation, the anointing of the gravely ill, and there is also one for anointment for priestly ordination. An oil lamp lit on an altar indicates the presence of the Lord.
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History
Olives were likely first domesticated in the Mediterranean basin some 6.000 years ago or so. It is thought that oil from the olive was one of several attributes that likely made the bitter fruit attractive enough to result in its domestication. However, the production of olive oil, that is to say, the deliberate pressing of oil out of olives, is currently documented no earlier than ~2500 BC. Oil was used for variety of purposes, including lamp fuel, pharmaceutical ointment and in rituals for anointing royalty, warriors and others. The term "messiah", used in many Mediterranean-based religions, means "the anointed one", perhaps (but of course, not necessarily) referring to an olive oil-based ritual. Cooking with olive oil may not have been a purpose for the original domesticators, but it began at least as long ago as the 5th-4th century BC, as described by Plato.
Olive Press Machinery Artifacts found at archaeological sites associated with making oil include milling stones, decantation basins and storage vessels such as mass-produced amphorae with olive plant residues. Historical documentation in the form of frescoes and ancient papyri have also been found at sites throughout the Mediterranean Bronze Age, and production
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techniques and uses of olive oil are recorded in the classical manuscripts of Pliny the Elder and Vitruvius. Several olive press machines were devised by the Mediterranean Romans and Greeks to mechanize the pressing process, and are called variously trapetum, mola molearia, canallis et solea, torcular, prelum, and tudicula. These machines were all similar, and used levers and counterweights to increase the pressure on the baskets, to extract as much oil as possible. Traditional presses can generate about 200 liters of oil and 450 liters of amurca from one ton of olives.
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Amurca: Olive Oil By products
The leftover water from the milling process is called amurca in Latin and amorge in Greek, a watery, bitter-tasting, smelly, liquid residue. This liquid was collected from a central depression in the settling vats. Amurca, which had and has a bitter taste and an even worse smell, was discarded along with the dregs. Then and today, amurca is a serious pollutant, with a high mineral salt content, low pH and the presence of phenols. However, in the Roman period, it was said to have had several uses. When spread on surfaces, amurca forms a hard finish; when boiled it can be used to grease axles, belts, shoes and hides. It is edible by animals and was used to treat malnutrition in livestock. It was prescribed to treat wounds, ulcers, dropsy, erysipelas, gout and chilblains. According to some ancient texts amurca was used in moderate amounts as a fertilizer or pesticide, repressing insects, weeds and even voles. Amurca was also used to make plaster, particularly applied to the floors of granaries, where it hardened and kept out mud and the pest species. It was also used to seal olive jars, improve the burning of firewood and, added to laundry, could help protect clothing from moths.
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Industrialization
The Romans are responsible for bringing about a significant increase in olive oil production beginning between 200 BC and AD 200. Olive oil production became semiindustrialized at sites such as Hendek Kale in Turkey, Byzacena in Tunisia and Tripolitania, in Libya, where 750 separate olive oil production sites have been identified. Production estimates of oil are up to 30 million liters (8 million gallons) per year from Tripolitania, and up to 40 million li (10.5 million gal) from Byzacena. Plutarch reports that Caesar forced Tripolitania's inhabitants to pay a tribute of 1 million li (250,000 gal) in 46 BC. Oileries are also reported from the first and second centuries AD in the Guadalquivir valley of Andalusia in Spain, where average annual yields were estimated between 20 and 100 million li (5-26 million gal). Archaeological investigations at Monte Testaccio recovered evidence suggesting that Rome imported approximately 6.5 billion liters of olive oil over the period of 260 years.
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Olive tree
The olive is a species of small tree in the family Oleaceae ( Olea europaea; family Oleaceae),, found in much of Africa, the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands, Mauritius and RĂŠunion. The species is cultivated in many places. The tree is evergreen. Olive trees are one of the world's oldest cultivations: they are sturdy and can typically withstand many of nature's elements, but colder temperatures, rain and/or ice can wreak havoc on fruit production and overall tree health. Regular pruning and seasonal fertilizing is required to maintain ongoing olive production.
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Olives
While an olive begins as a green fruit, the ripening process causes it to darken, or turn black. When the olives are deemed ripe, harvesting begins. (More seasoned farmers will settle their nets long before the harvest, usually at the beginning of the season.) Nets and pickers will proceed into the grove for several days of picking and stripping olives from their natural habitat. Since many families refuse to modernize the process of harvesting olives, this ritual is completed by hand until the last succulent piece of fruit has been picked or shaken from the tree onto the awaiting nets.
Olive oil Olive oil is a fat obtained from the olive. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean Countries.
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Climate
The olive oil tree flourishes in Mediterranean-type climates (between 30-45th latitudes) with hot dry summers and cool winters. The trees are sensitive to the cold during the growing season, but are able to tolerate drought and heat. Olive oil production is still mostly centered in the Mediterranean region, although in recent years we are beginning to see olive oils from regions throughout the world. The countries bordering the Mediterranean sea produce most of the world's olives, nearly all of which are crushed for oil, and the rest - about 10 per cent - are preserved for eating. These countries possess an estimated 800 million trees, with 500 million in the European Community. The leading producer is Spain, followed closely by Italy, then Greece and Tunisia. The leading consumers per head of population are, in descending order, the Greeks (especially the Cretans), the Spaniards and Italians, the Libyans, the Syrians, the Portuguese, the Turks, the Tunisians and the French. The olive tree will tolerate poor, rocky soil and so thrives in mountainous parts of Spain, Italy and Greece which are otherwise unsuitable for crop planting, even though it yields more fruit in undulating or lowland sites. It will not tolerate frosts below - 7°C (18°F), prolonged cold weather or excessively high annual rainfall but needs a stable cycle of hot, dry summers, short, wet springs and autumns and mild winters, with plenty of sunshine throughout the year. It will, however, withstand the high winds often
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experienced in this part of the world. When trees are apparently killed by cold, as happened in Tuscany in 1985, the base and roots will throw up fresh shoots, but it will be some years before these are mature enough to flower and fruit. The mean annual temperature range for olive cultivation is 16-23°C (61-74°F).
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Olive oil in sicily
In the beginning . . . Sicily's olive varieties trace their origins on this island from time immemorial, with the first oleasters and (much later) the Greek kalamata, probably the first domesticated cultivar brought to Sicily – preserved today as a single ancient tree in the eastern part of our island. Sicilian olive oil is among the world's most fragrant and appetizing. To categorize it generically among "Italian olive oils," as though you were filling out a customs declaration, is to overlook its unique qualities. It is believed that Sicily's particularly fertile soil, which in eastern regions is volcanic, produces some of the world's best olives. The ancient Athenians preferred Sicilian olive oil to their own, though some of the varieties grown in Sicily and Greece were actually the same. A Question of Colour: The question of colour should be put to rest. A persistent perception holds that the greener its colour, the purer the olive oil. This is generally true for most varieties of olive oil, but it must be said that certain varieties of olive yield a slightly more golden oil. Like grapes, olives come in different colours. Olives may be green, grey or black when riped, depending on the variety. Curing does not alter the basic colour of the olives, but only deepens it. Certain types of olive tree grown in Calabria's Aspromonte region are tall and thin, producing a small dark fruit from sparse branches. The Sicilian trees are usually shorter with somewhat dense foliage. This makes it easier to
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pick the olives by hand, which causes less damage to the trees than mechanical harvesting.
Types of olives in Italy
There are many types of olive cultivation in Italy. It is estimated that there are more than 500 varieties types of olives in Italy. You Are about 250 million plants (olive Italian), many of them centuries old, or are located in areas where they contribute to the landscape and the environment. Italy is the second largest producer of olive oil production with a national average of more than 6 million tons, of which two thirds virgin. Regioni Abruzzo Basilicata Calabria Campania Lazio Liguria Lombardia Marche Molise
Puglia
Sardegna
Sicilia
Toscana Umbria
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Principali cultivar diffusi sul territorio Italiano Cucco, Dritta, Gentile del Chieti, Intosso, Morella, Nebbia, Raja, Toccolana, Castiglionese Maiatica, Ogliarola del Bradano, Fasolina, Rapollese Carolea, Cassanese, Ottobratica, Tonda di Strongoli, Grossa di Gerace, Ciciarello, Roggianella, Sinopolese, Dolce di Rossano, Borgese, Pennulara, Roggianella, Rossanese, Sinopolese,Zinzifarica Pisciottana, Carpellese, Ogliarola, Ravece Canino, Itrana, Carboncella, Rosciola Taggiasca, Mortina, Razzola, Colombaia, Pinola Grignan, Sbresa, Casaliva, Gargnano, Negrel, Ascolana tenera, Sargano, Olivastra di Montenero, Rosciola di Rotello Cerasuolo, Cerasa e Olivastra di Montenero, Gentile e Saligna di Larino, Coratina, Cellina di Nardò, Ogliarola barese, Bella di Cerignola, Sant'Agostino, Pizzuta, Leccese, Marinese, Nasuta, Peranzana, Pisciottana (chiamata anche Picholine), Cipressino, Coratina, Leccese, Marinese, Massafranese, Monopolese, Peranzana, Pisciottana Sant'Agostino, Cellina Barese, Bosana, Pizz'e carroga, Tonda di Cagliri , Nera di Gonnos , Semidana, Cariasina, Cipressino, Corsicana, Nera di Oliena, Pizz'e carroga Semidana Biancolilla, Nocellara del Belice, Nocellara etnea, Santagatese, Minuta, Nocellara Messinese, Ogliarola Messinese, Tonda Iblea, Verdello, Brandofino, Buscionetto Carolea, Calamignara, Cerasuola, Giarraffa, Mandanici, Moresca Frantoio, Leccino, Ogliarola Seggianese, Pendolino, Belmonte, Ciliegino, Coreggiolo, Leccio del Corno, Maremmano, Melaiolo, Pesciatino, Piangente, Pitursello, Punteriolo, Scarlinese Moraiolo, Pendolino, Dolce agogia, San Felice
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Veneto Friuli Venezia Giulia
Casaliva, Grignan, Favarol, Fort, Grignano, Rossanel, Leccio del Corno, Razza Rondella Bianchera (Belica), Carbona, Leccio del Corno, Buga
Olive oil classifications
Following the press, the resulting olive oil is considered "non-filtered" or "cold pressed:" both nomenclatures simply identify what is the first, less refined result of olives pressing. Because of its purity and integrity, cold press olive oil is often more expensive than others. Some may also refer to cold pressed olive oil as "virgin" since the oil has not been filtered, modified or altered in any way. However, to be classified as virgin, it cannot contain more than 2% of acidity, where the acidity refers to the presence of oleic acid, a monosaturated fatty acid). Interestingly, virgin olive oils, naturally more aromatic than their highly refined counterparts, often contain unique taste characteristics, which associate them to their own region of origin. Extra virgin olive oil classification mirrors that of virgin olive oil: to be considered extra virgin, olive oil must not contain more than 1% acidity. (Some purists specify acidity should not exceed 0.8%.) "Ordinary" or "pure" virgin olive oil contains not more than 3.3% acidity. Then there is refined olive oil, a derivative of virgin olive oil. Anything beyond virgin and extra virgin classification requires specific processing treatment. How to classify Olive Oil by its flavour: Olive oil flavor is not only determined by its degree of acidity. External factors, such as soil, fruit maturity, climate and extraction
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process, can influence it, too. The most common terms used to describe and characterize its flavor are fruity, fresh, buttery, astringent, peppery, sweet or green. Having an olive oil tasting experience is an easy and interesting way to understand and get to know this special nectar and its multitude of flavors and aromas: simply pour a small amount of olive oil (usually about a tablespoon) into a small, clear glass (a cordial glass is the perfect size). Carefully swirl the oil around the glass to coat the entire surface. Hold the bowl of the glass in your hand to delicately warm the oil, thus releasing the oil's natural aroma, and then inhale its fragrance. To actually taste the oil, you may sip it directly from the glass, or dip a small piece of unsalted bread into it.
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Harvesting
Olive trees flower at the end of the winter and in the spring and the fruit develops very slowly, turning from green to pink and purple and finally to black when fully ripe. The tree produces flowers and fruit on the previous year's wood, and a good year tends to be followed by a less fruitful one. Black olives are usually harvested from November until February or March, while green olives are picked earlier, beginning in October. There is considerable variation in the times and techniques of harvesting. Growers in some countries allow the olives to fall of their own accord on to nets or on to cleared, prepared ground, while others beat or shake the fruit off the branches, with sticks and poles, rakes or mechanical shakers, or climb up ladders to pick them by hand before they are ripe enough to fall spontaneously. Whatever the method, it is usually exhausting and tedious work, undertaken in inclement weather, but it does bring communities together to perpetuate an unbroken chain linking them with their earliest ancestors. The percentage of oil in the olive increases with ripeness, and oil pressed from ripe olives is golden, while less ripe olives tend to produce more peppery, pungent oils with a pronounced green colour. There are scores of different varieties - Spain alone has twentytwo - of which some of the most famous eating varieties are the Greek Kalamata, the Spanish Man-zanilla (also very successfully cultivated in California) and the Italian early
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fruiting Ascolona which also yields very good oil. The age of the tree and the variety determine the yield. Immature trees up to twenty years old will produce far less than trees in their prime, with an age of thirty to over 100 years. Really ancient trees, over 150 years old, also yield little and have begun their slow decline into death, although some trees attain a great age of some 200 years.
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Production methods
The only methods that ensure the quality of olive oil are those using only mechanical processes to extract oil from olives. After harvest in Autumn, olives are washed to remove leaves, earth and other unwanted materials that could transfer a bad taste to the final product. With the traditional methods olives are than ground (molitura) with large millstones. The resulting olive paste is then malaxed (gramolatura) in special containers. Many believes that oil is extracted from olive seeds but in fact is in the flesh, contained inside micro-cells that need to be broken up to release it. The mixing process that follows grinding helps the release and aggregation of oil droplets. After mixing, olive paste is spread on nylon filtering disks (fiscoli) that are piled to form a sort of column that is then put in an hydraulic press that extracts a mixture of oil and water. Olives contain around 50% of water and and around 20-25% of oil. Olive oil is separated from vegetation water with a centrifugation process Modern methods use steel drums or hammers to crush olives and after mixing, olive oil is extracted only with a centrifugation process. Production methods influence the taste of final result. Olive oil produced with traditional methods tends to be fruitier but bitter while olive oil produced with modern method tends to be milder but with a less fruity taste. Soon after extraction olive oil is slightly cloudy due to solid particles that are still in it. Filtering olive oil will remove these particles to give olive oil a perfectly transparent look, but will also reduce flavour
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intensity. Some producers bottles unfiltered olive oil often reporting this characteristic on the label. These are the basic steps in the production of olive oil, what you will see when visiting a small, traditional olive oil mill. Bigger, industrial producer will use also different and more modern methods, adding different substances in various steps of the production in order to control production and ensure an uniform taste to olive oil. Temperature is also fundamental for the quality of olive oil. Traditional methods ensure that during grinding, stirring and pressing, olive paste temperatures never go above 27 °C (80°F). Industrial, faster methods tends to produce higher temperatures that damage olive oil flavours. The final result will of course be different, less complex and intense. Time is fundamental for the quality of olive oil. Stocking harvested olives for long time will cause fermentation and the development of mould. In order to ensure high quality, olives must be processed within 24-48 hours from harvest. This can be obtained only if olive groves are close to the mill so that transport time is reduced to a minimum. Big industrial mills collect olives from many different growing areas, sometimes even from abroad, therefore increasing the time span between harvest and processing. Final result is dramatically different.
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Marketing
Olive oil represents 3% of all fats and oils consumed in the world. The main olive oil producers are also the main consuming countries. European Union accounts for 82% of world consumption. Mediterranean basin countries represent 90% of world consumption. Other consuming countries are United States, Canada, Australia and Japan. The second largest producer with 24% of worldwide production is Italy. The types of olives grown in Italia are the coratina in Puglia (Bari) , Ogliarola Barese in Puglia and Basilicata , Carolea in Calabria , Leccino in Toscana and Umbria , Frantoio and Moraiolo in the centre of Italia , Taggiasca in Liguria. Italians who consume 10 quarts of olive oil per person per year do not produce enough oil for their domestic consumption, yet they are one of the largest exporters of olive oil in the world. Much of their oil is imported, bottled and exported as an Italian product. Spain, Greece and Tunisia are their major suppliers.Olive oil is a relatively expensive oil compared to other kinds of oil since it needs a special production treatment: olive crop is a long process (olives are produced only after the maturity of the tree; that means after five years). Harvest is still made by hand in most of the regions. Finally, processing needs an advanced technology, particularly in large producing ĂĄreas (see technology).
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Prices paid to producers are quite unstable, mainly due to the change in the quantities produced from one year to another and the level of stocks. However, it is difficult to assess the price formation mechanism. Refined olive oils are generally less expensive than virgin oils. A possible explanation would be an insufficent amount of lampante oil to meet demand of refining industry given the good quality of produced virgin oil and as a result an increase in lampante oil prices. The producer prices paid on three representative markets of the Europeen Country – Bari (Italy), Heraklion/Messinia (Greece) and JaÊn (Spain). And also market of Sfax (Tunisia); their movements influence the prices paid in other regions of the European Community and have an impact on pricing in other producing countries, especially of exports.
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Olive oil and food
For those curious, here is some advice on how to most effectively pair olive oil with food and cooking. •
Always use quality olive oil. (Think of olive oil and wine as following the
same rule: we are told to never cook with a wine we would not drink on its own. The same practice holds true for olive oil). •
Extra virgin or cold pressed olive oil is the highest quality olive oil available
and it is used widely among restaurant chefs. Keeping price and quality in mind, this oil is used more sparingly. Extra virgin olive oil variety is best used over salads or for dipping bread. •
Virgin olive oil contains less flavor and aroma than extra virgin, and is best
used for frying, grilling and oven roasting. Ordinary olive oil contains even less flavor and aroma than virgin olive oil, and may be used in recipes where flavor from the oil itself is not desired. •
Olive oil is not wine! Many think that it gets better with age, but it is not like
that at all. It is a fresh product and must be consumed quickly once you open the bottle. •
Olive oil bottles must be kept in a cool, dry storage place. Your cupboard is
fine, the ledge of your sun-drenched window is not. •
Good extra virgin olive oil is a very healthy food, but never forget that it is a
kind of fat and contains a lot of calories. Its fat is however better than other kind of vegetal or animal fat, because of its high content of monounsaturated fatty acids, as well as antioxidative substances. •
Olive oil helps lower bad cholesterol and increase good cholesterol. Ask
your doctor if and how include it in your diet. While olive groves and oil production have reached as far west as the United States, Italy is still considered the foremost producer of high quality olive oil. Some of the same groves and estates of Italy have been producing olive oil for hundreds of years, continuing a time-honored family tradition, appreciated throughout the entire world. It is easy to taste the difference.
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Health benefits
‘Olive Oil as Medicine: the Effect on Lipids and Lipoproteins’, the first report in a series released this month by the UC Davis Olive Center, makes three key findings on the use of extra virgin olive oil to prevent chronic diseases. •
Daily intake of two tablespoons of extra virgin olive oil improves blood lipid
profile, which may reduce risk of heart disease. •
To attain the health benefits of extra virgin olive oil, select EVOOs that are
rich in phenols. •
Although food labels do not list EVOO phenol content and quality, choose
high-quality EVOOs that are packaged in dark containers with a harvest date closest to the most recent season. Authors of the report, researchers Mary Flynn and Selina Wang, reviewed data from human studies carried out from January 1998 to December 2014 to determine if extra virgin olive oil intake affected circulating levels of low-density lipoproteins (LDL), very low-density lipoproteins (VLDL), and high-density lipoproteins (HDL). SEE MORE: UC Davis Report: Olive Oil as Medicine. Unable to dissolve in the blood, cholesterol travels through the bloodstream bound to protein carriers called lipoproteins, which may be LDL, HDL and VLDL based on the amount of lipids they contain. LDL contains high
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amounts of cholesterol, which it delivers to the cells in the body. Although essential for normal functioning of the cells, at high concentrations low-density lipoproteins may deposit in the arteries, decrease blood flow to the heart and increase the risk of a heart attack. Maintaining healthy LDL levels is, therefore, essential to maintaining heart health.
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Olive in the art
EGYPTIAN ART
GREEK ART
ETRUSCAN ART
Vulci – 500 a.C.
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ROMAN ART
Ercolano 79 after
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MEDIEVAL ART
Noah on mosaic at St Mark’s in Venice
Assisi- Basilica di San Francesco
Siena- Madonna dell’ulivo
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Simone Martini- Annunciazione
MODERN AND CONTEMPORARY ART
Sandro Botticelli (1499)
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(1570) – Paolo Veronese
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Noël Hallé ( 1711-1781)
T. Signorini (1885)
Guerrazzi
Guerrazzi
Olive Trees, 1889 - Vincent van Gogh
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Introduction
Malta is known for its traditions, cultural and food.
Besides having many
traditional foods, olive oil is one of the most popular and most recognized from all of the Maltese dishes. The olive oil was influenced in Malta by the Sicilians mostly, but like every country, the Maltese have a twist to our beloved olive oil than that of the Sicilians. Being small island tourism is our main income and olive oil is one of the most objects sold to our tourists, since it is so popular throughout the island. There are an abundant amount of factories which produce this olive oil, some add chilies to it, and some add herbs according to their liking. Either or it still tastes good every day.
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History of olive oil in Malta
Olive growing was introduced to the Maltese Islands by the ancient temple builders. Not much is known about these people but they left great temples to honour their goddess of fertility, known as Sansuna
in
Maltese
folklore.
The
subtropical Mediterranean climate of Malta and the alkaline soil are both ideal for olive cultivation, which greatly flourished on these islands under the Phoenicians and other Mediterranean cultures .The Romans built villas which were greatly used for agriculture. The Romans used olive pressers made of wood and a stone block. At this time, much of Malta’s economy was based on the selling of olive oil. At the time cotton and honey were also cultivated. Iż-Żejtun The
town of
Żejtun
is named after ‘Zaytun’ from Sicilian Arabic, which
means ‘olive’. An annual feast called ‘Set iż-Żejtun’ is organised by the local council to celebrate the cultivation of olives and the pressing into olive oil. Olives have been grown here since ancient times. Olive trees were once much more abundant in the town especially during the Arab and Spanish rule over the islands. Septum is one of the oldest towns in Malta. A Bronze Age Settlement was built and later converted into a villa by the Romans and olives and olive oil was produced.
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Birżebbuġa Birżebbuġa’s name is not known for sure. It suggests that it comes from Bir/Bur-żebbuġ. Which means area of olives, while others say it comes from Bir taż-żebbuġ. Which means well of olives.
Olives are
grown in abundance and olive oil is made from it. A roman villa was found here which produced olives and had a well, but was destroyed during the 2nd World War.
Ħaż-Żebbuġ
Ħaż-Żebbuġ is well known for its olives. The town's name simply means Olive Town. It is named after the large olive groves that where found surrounding the church.
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The process of making olive oil
There are 4 main steps in the production of olive oil. These are CLEANING THE OLIVES, GRINDING THE OLIVES INTO A PASTE, MALAXING THE PASTE and SEPARATING THE OIL FROM THE VEGETABLE WATER AND SOLIDS. After the olives are cut they are taken to olive oil plant were these steps are held.
Cleaning the olives The first step in this process is cleaning the olives. This includes cutting the leaves, stems and twigs. The olives are after washed with water to remove pesticides, dirt, etc. The reason why the olives are washed is because that rocks and sand will damage a hammer mill and quickly wear out a centrifugal
decanter or oil
separator. It is
amazing, and sometimes entertaining, to see what can be found in the bins with the olives. Light contaminants are removed by a heavy air flow (blower) and heavy objects sink in the water bath.
Grinding the olives into a paste The second step is crushing the olives into a paste. The process of crushing the olives is done to tear the olives flesh thus making the liquid easier to be juiced. This step can be done with stone mills, metal tooth grinders, or various kinds of hammer mills.
Malaxing the paste After the paste is mixed for 20 to 45 minutes which allows small oil droplets to combine into bigger ones. The paste can after be heated or water is added during this process to help the oil flow better although this generally results in lowering the quality of the oil. The most common mixer is horizontal.
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Separating the oil from the vegetable water and solids The next step is separating the oil from the rest of the olive components. This process used to be carried out with presses but is now done by centrifugation, except in old facilities. Some centrifuges are known as
three-phase
because
they separate The oil, the water, and the solids such as the rocks separately. The two-phase centrifuges separate the oil from a wet paste that was added with the hot water earlier. Usually the first centrifuge is processed further to eliminate any remaining water and solids by a second centrifuge. Finally the olive oil is left in tanks for the final separation due to density.
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The economic contribution of olive oil to the maltese economy
Olive oil is a fundamental component in a Mediterranean diet and is included in many of our recipes. In the past, the Romans included an area set processing of
olive
oil
because olive
trees favor
aside for the
a Mediterranean climate.
Furthermore, the Maltese poor quality of alkaline soil helps to produce olives devoid of acidity. Olive oil was given economic importance even in those days. Today, Malta is seeing a revival in olive oil production. To have a fully productive olive tree it takes about 6 years. There are various brands and olive oil companies at the forefront, such as Org-olio, Cremona Sam and Golden Extracts Ltd which contribute to local oil production. Malta exports 150 tons of olive oil annually and we receive an EU grant of app. ₏132 per 100kg of olive oil produced. Since, some of our local products are exported and over 1.2 million tourist visit our islands yearly, Malta has to import a large quantity of food, including different brands of olive oil which are distributed and available in our local stores. In fact, Malta only produces 20% of its food needs. Certainly, Malta’s economy does not rely on olive oil production; however, this new and emerging industry gives an important contribution towards this cause. Apart from the financial aspect of producing olive oil, there is also health promotion because research has shown that the traditional Mediterranean diet which includes olive oil, reduces the risk of heart disease.
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The uses of olive oil
Olive oil is a fat obtained from the olive a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea. Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings; it is also used with foods to be eaten cold. If the olive oil is not heated, the flavor is stronger. An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads. The Catholic and Orthodox Churches use olive oil for the Oil of Catechumens (used to bless and strengthen those preparing for Baptism) and Oil of the Sick (used to confer the Sacrament of Anointing of the Sick or Unction).
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Conclusion
As you have read olive oil in Malta is significantly popular and importante. Olive oil is a source of income for our country. Olive oil was introduced to our country by the megalothical people who although we do not have any direct records of we have there fabulous ancient temples and their suculent olive oil. Other Mediterranean cultures like the Roman continued to produce olive oil in Malta and the Roman Villas that they had built really helped the agriculture of our country grow.During the Roman Period cotton and honey were also produced. The Mediterranean climate and the alkaline soil are both ideal for olive cultivation. This alkaline soil helps to prevent the olives that we use for our delicious olive oil to be acidic. In Malta we have three specific localities that there name has something that has to do with olives. These localities are Ħaż-Żebbuġ which means olive town, iż-Żejtun which is named after Zajtun which comes from Sicilian Arabic which means olive and Birżebbuġa which means bir taż-żebbuġ ; olive well. In Malta we have three main companies which produce the amazing Maltese olive oil. These three main companies are called Org-olio, Cremona Sam and Golden Extracts Ltd. As you have seen the Maltese olive oil has a great past a prosperous present and a yet exciting future.
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Introdution
Olive oil is a natural product consisting of 55 to 80% monounsaturated fatty acids, especially linoleic and arachidonic acid. It is also rich in liposoluble vitamins (A, D, E and K), antioxidants, tocopherols and polyphenols. Traditional and centuries-old product that is now scientifically recognized as a valuable source of health and widely appreciated for its versatility irreplaceable in gastronomy and the Mediterranean diet. In fact, olive oil is the basis of Mediterranean cuisine, as it refines the characteristics of the food we eat. It also presents a wide range of properties that result in a balanced diet and therefore represent an improvement in the general welfare.
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Its History
The origin of the olive tree, from whose fruit (olive) oil is extracted, is lost in time, although it is accepted that it is originating from the Far East (Syria, Lebanon and Israel). However, some argue that its origin is in Asia Minor, and some others argue that it came from Egypt and Ethiopia. What is certain is that its growth coincides with the expansion of the civilizations of the Mediterranean, which for centuries ruled the destiny of humanity and left their mark on Western culture. Studies indicate that olive cultivation developed considerably in the area extending from the southern Caucasus to the Iranian plateau and the Mediterranean coasts of Syria and Palestine, spreading from there to Cyprus, Crete and Egypt. In the sixteenth century BC the Phoenicians began to spread the olive by the Greek islands, introducing it later on the Greek mainland. From the sixth century BC, the spread of olive continued to other areas of the Mediterranean, reaching Tripoli, Tunis and Italy. The Romans continued the expansion of the olive tree in the countries around the Mediterranean, including the Iberian Peninsula. With the discovery of America (1492) the spread of olive overflowed the borders of the Mediterranean. The first olive trees were carried from Seville to the West Indies and the Americas and by the year 1560 there are already records of olive cultivation in countries like Mexico, Peru, Chile and Argentina. Today is grown as far away from its origins as South Africa, Australia, Japan and China.
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History In Portugal
The word oil in Portuguese comes from the Arabic or azzail az-zait, which in Hebrew is called zait and in Egyptian djĂ´t or zoit, and its meaning is olive juice. The word olive (azeitona in Portuguese) comes from the Arabic: azzeitun. In Portugal, the remains of the olive presence date back to the Bronze Age, but only in the fifteenth and sixteenth centuries its cultivation became widespread throughout the country, and the first document safeguarding the country's olive tree area was the "Visigothic Code "which established a fine of five cents for anyone who uprooted an olive tree (against only three cents fine if it were another tree). Several charters of King Afonso Henriques, in the 12th century, refer expressly to the cultivation of
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olive trees. Tomar, headquarters of the Order of the Templars, witnessed the regulation of olive growth in 1162. The same happened in Coimbra and SantarÊm, in the 12th century, where the cultivation of olive trees, the extraction of olive oil and the trade were practiced to a considerable scale. In Évora (1392) the first regulation regarding olive pressers, was created. Although the production processes remained rudimentary, olive oil has been awarded in international
exhibitions.
The
"Herculano Oil" received the first prize in the Universal Exhibition of Antwerp (1894) and Paris (1889). In the 30s (XX century) the olive oil industry
had
very
dynamic
entrepreneurs. Between 1945 and 1947, there is an outbreak of industrial structures in the country, among which were the oil mills. However, this industrial development led to the exodus of rural populations to cities and the hand labour in agriculture became scarce. In recent decades we have witnessed a new challenge in the production of olive oil, with the planting of new vineyards to an unusual scale in our country, using the most advanced techniques and technologies to optimize the entire process, from the olive production to the extraction of olive oil.
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Oil Production
The period of maturity and full production of the olive tree is between 35 and 150 years. Today, 2000-year-old specimens are known. An average olive tree gives 20 kg of olives. It takes about 5 to 6 kg to produce 1 litre of oil. The production begins with the harvest of olives in olive fields where olives, still fresh, are brought to the mill (a place for the extraction of oil), where they are washed and ground. With this grinding a paste is obtained, and then it is compressed. The product of this process, exclusively mechanical, is the virgin olive oil, and after filtering it is ready for immediate consumption.
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Olive oil varieties
There are about 270 types of olives and only 24 are regularly used in the production of oil. Each country has its characteristic type: Spain (Picual) Portugal (Galician) Argentina (Arauco)
The olive oil is classified based on their organoleptic (taste and aroma), analytical (acidity and other chemical parametres) and the extraction process. Olive oil is divided basically into 3 types: EXTRA VIRGIN OLIVE OIL: obtained by mechanical pressing extraction of the olives. This product has very good flavour and taste and less than 1% of acidity. VIRGIN OLIVE OIL: obtained by mechanical pressing extraction of the olives. The taste and flavor are marked with acidity below 2%. PURE OLIVE OIL: made of refined olive oil and virgin olive oil, with less than 1.5% acidity. The fractions obtained by mechanical pressing extraction of the olives, which have values above 3.3% of acidity are refined to eliminate defects such as high acidity and unpleasant taste and aroma.
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In the past…
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At present …
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Health benefits
The benefits associated with olive oil consumption are directly related to its composition, rich in monounsaturated fatty acids and low in saturated fatty acids, which favors the cholesterol control because it helps reduce "bad" cholesterol (LDL) in the blood, keeping the level of “good� cholesterol " (HDL). The presence of hydrocarbons (squalene) in the oil promotes the excretion of toxins and helps in cell health. The oil also has a major contribution in the prevention and treatment of many diseases such as atherosclerosis, thrombosis, diabetes. cataracts and other eye diseases, bone demineralization, hypertension and cancer (breast, prostate, digestive tract), providing protection against deterioration of cognitive function (memory loss).
Another application is in preserving the health of the skin thanks to its protective and toning effect. For burns, reducing wrinkles, removing ink from skin like baby oil (moisturizing effect), hair conditioner, as scrubbing oil, massage oil, makeup remover, and ... it can also be used to polish furniture and shine shoes!
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