OLIVE OIL PRODUCTION Agnes & Cordu

History cultivated before jesus birthcultivated before jesus birth oldest tree: >2000 years oldoldest tree: >2000 years old Former times: water and muscle powerFormer times: water and muscle power cultivated before jesus birthcultivated before jesus birth oldest tree: >2000 years oldoldest tree: >2000 years old Former times: water and muscle powerFormer times: water and muscle power

History „Aloni“ (huge bowl, marble stones) -> juicy paste„Aloni“ (huge bowl, marble stones) -> juicy paste filled in goat-hair bagsfilled in goat-hair bags press (bag as filter)press (bag as filter) seperated (specific gravity)seperated (specific gravity) centrifugedcentrifuged „Aloni“ (huge bowl, marble stones) -> juicy paste„Aloni“ (huge bowl, marble stones) -> juicy paste filled in goat-hair bagsfilled in goat-hair bags press (bag as filter)press (bag as filter) seperated (specific gravity)seperated (specific gravity) centrifugedcentrifuged

The olive tree should stay tinyshould stay tiny gnarled -> more yieldgnarled -> more yield has alternationhas alternation average: 50-70kg olivesaverage: 50-70kg olives 15-40% oil15-40% oil depends on areadepends on area should stay tinyshould stay tiny gnarled -> more yieldgnarled -> more yield has alternationhas alternation average: 50-70kg olivesaverage: 50-70kg olives 15-40% oil15-40% oil depends on areadepends on area

Harvest net under treenet under tree shake (machine or hand)shake (machine or hand) afterwards: tree is cut backafterwards: tree is cut back no yield next year (alternation)no yield next year (alternation) from december till februaryfrom december till february net under treenet under tree shake (machine or hand)shake (machine or hand) afterwards: tree is cut backafterwards: tree is cut back no yield next year (alternation)no yield next year (alternation) from december till februaryfrom december till february

Oil factory clean from leaves wash (cold water) cut in pieces mix the paste centrifuge (water, cores, oil, rest) 2 nd centrifuge (water, pure oil) bottle the oil sell individually clean from leaves wash (cold water) cut in pieces mix the paste centrifuge (water, cores, oil, rest) 2 nd centrifuge (water, pure oil) bottle the oil sell individually

Quality variety frozen olives natural conditions bottle determines the price variety frozen olives natural conditions bottle determines the price

Pests & diseases OLIVE FRUIT FLY -> grub enters fruit, fly transfers tubercle TUBERCLE -> bacterium which causes proliferations OLIVE FRUIT FLY -> grub enters fruit, fly transfers tubercle TUBERCLE -> bacterium which causes proliferations

TRUNK DECAY -> fungus which decays the trunk BLACK SCALE -> reduces the harvest GREEN FLY -> less yield TRUNK DECAY -> fungus which decays the trunk BLACK SCALE -> reduces the harvest GREEN FLY -> less yield

Olive oil marketing By Hannes and Siggi

750 million cultivated trees worldwide ¾ of the world olive oil production comes from the European Union

Greek production 60 % of the cultivated land produces olives World top producer of black olives

Greek production tons of olive oil per year Every habitant in Greece consumes 26 liters of olive oil per year

Various sorts Extra-virgin olive oil –Not more acidity than 0.8% –Superior taste –Best olive oil

Various sorts Virgin olive oil –Acidity not over 2 % –Good taste Olive oil Olive-pomace oil Lampante oil –Was used as fuel

Olive oil production of the world

Export of Olive Oil