Olive Oil

Olive oil is a vegetable oil that through pressing from olives, the fruit of the olive tree, is extracted. Humanity has long been known with olive oil, the oldest data show that this oil was used already 4000 years before Christ. Around 1200 BC the Phoenicians brought the olive tree to Italy. In Netherlands is olive oil used for cooking. Well-known brands that are sold are in Netherlands Carbonell and Bertolli. In many countries around the Mediterranean is olive oil all millennia of interest with different applications. Not only was it a food, in times that there is still no power plants and gas lines existed, it was also an energy source for light in the form of oil lamps.



Content
[hide] *1 composition and properties  ==Composition and properties[ Edit] == The oil has a green or yellow color, in different shades. The color has nothing to do with the quality. There are many types of olive trees and they give each their specific oil. Oil Tasters use therefore dark-colored glass, so the color of the oil does not show. Chlorophyll is used to allow the oil to give a greener color, because customers think that oil is better.
 * production process 2
 * 2.1 method 1: presses
 * 2.2 method 2: spin cycle
 * 3 storage of olive oil
 * 4 qualities of oil
 * 4.1 Categories
 * 5 Production volume
 * 6 Applications
 * 7 Trivia

The main component of olive oil consists of fats of the unsaturated oleic acid. In addition it contains fats of Palmitic acid, a saturated fatty acid. A ripe olive oil contains 15-35%, depending on the species, soil conditions and weather conditions. [1]  olive oil freezes at-6 ° c and the boiling point is 300 ° c.

Olive oil as a healthy nutrient considered. This has two reasons. One reason is that the oil is rich in monounsaturated fatty acids, which have a tendency to the vexing replace fats in the human body. [source? ] The second reason is that a number of substances in olive oil, such as natural antioxidants that protect cells against aging. For these reasons, even at a low-fat diet may still make sense to have olive oil.

Vegetable fats contain more unsaturated fatty acids, i.e. fatty acids with double bonds, than animal fats. This lower the cholesterol and have a beneficial effect on the lipid profile in the blood. However, if unsaturated fatty acids prolonged high heat are, they decompose and are themselves radicals. That radicals react directly to incomplete combustion products such as polycyclic aromatic hydrocarbons, some of which are carcinogens. Olive oil decomposes when this prolonged to a temperature of 150 ° c -200 ° c is heated, temperatures that are achieved at woks or frying if the oil gets too hot and smoke. Other oils such as peanut oil (groundnut oil) may be higher heat, but only contains monounsaturated fatty acids. One-time heating of olive oil in woks or frying is not a problem but prolonged and heat several times as with frying is not recommended. [2]  To hot oil should not be used for frying. Proteins in combination with reducing sugars in the food at high temperature the result in formation of acrylamide, which also potentially carcinogenic. This is especially true for potato products and cereal products. [3]

Although known for thousands of years and confirmed again and again is the positive effect of olive oil on the health in 2005 still not fully explained. It is therefore still a wanted subject of food search. In september 2005, the magazine Nature known to researchers a substance called oleocanthal in olive oil have found with a force equal to the pain reliever and anti-inflammatory Ibuprofen. [4]  Prof. m. Katan, Professor of nutrition at the free University in Amsterdam, said in fidelity that olive oil is healthy, but not healthier than cooking oil or other oils. The main reason of health image of olive oil is subsidised by the European Union in the investigations into the health effects of olive oil. These investigations take place above all just because there is a surplus of olive oil in Europe.<sup class="reference" id="cite_ref-5" len="161" style="line-height:1;unicode-bidi:-webkit-isolate;"> [5] ==Production Process<span class="mw-editsection" len="331" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == Grinding of olives to pasta in Morocco<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Olives are usually harvested from november to January, depending on the type of olives. For the better oil, the olives are often hand-picked. Olives that have fallen from the tree, are not used, they are too ripe. The modern shake machines, which the tree shaking after which the fruits without saying are in older olive trees not used since they could damage the roots.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Because olives after picking quickly begin to ferment, they should be processed as soon as possible. In a number of process steps are twigs and leaves removed and the olives are washed and ground into a paste. Then the oil extracted from these pasta can be. That can be done in two ways, namely by pressing or by centrifugation. ===Method 1: presses<span class="mw-editsection" len="333" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The paste is kneaded and pressed, formerly with a hydraulic screw press, later under a lot of pressure up to 400 bar. The oil-water mixture from the press is separated in a centrifuge. Although this is called the cold pressing, the pasta slightly heated by the friction but this allows the oil come easier from the pasta. However, the temperature may not rise above 28 ° c, to avoid the chemical composition of the oil changes. This also applies to the oil after he brought in the bottle is.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The first pressing gives a yield of about 10-20% oil at ± 15 ° c, i.e. for 1 litre olive oil is need 5-10 kilos of olives.<sup class="reference" id="cite_ref-6" len="161" style="line-height:1;unicode-bidi:-webkit-isolate;"> [6] ===Method 2: spin cycle<span class="mw-editsection" len="340" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Nowadays the moisture (an oil-water mixture) usually by means of a centrifuge from the pasta separate from the pulp. The reclining drum in the centrifuge is almost 2 feet long and has a diameter of more than half a meter. The drum spins at about 3000 rpm. The drum is a solid mantle so that the process itself is not directly observable. The advantage of this method is that the olive pit very remains (breaking the pit gives the oil a wry taste) and that it is an ongoing process. At spin cycle cannot be spoken of first or second pressing.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The process is shown on pictures below. These are taken in the village of Vasilika on the Greek island of Lesbos.


 * <p lang="en" len="26" style="margin-top:0.5em;line-height:inherit;">Rinsing the olives
 * <p lang="en" len="57" style="margin-top:0.5em;line-height:inherit;">The olives are heated and slowly grind to paste


 * <p lang="en" len="75" style="margin-top:0.5em;line-height:inherit;">The centrifuge for separating the fluid (oil with water) of pasta


 * <p style="margin-top:0.5em;line-height:inherit;">The centrifuge seen from the head.The paste is injected here

==Storage of olive oil<span class="mw-editsection" len="337" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">For the storage of olive oil it is important that he never in the warm sunlight. The oil begins to lose its flavor after 18 months, but the quality changes not. ==Qualities of oil<span class="mw-editsection" len="336" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">The purity of the olive oil is measured by the determination of the free acid because the degradation processes in oleic acid from olive oil the ester form is released. If the oil contains no more than 2% free acid, the oil "Virgin" olive oil are called. If this content 0.8% or lower, then the olive oil "extra virgin" mentioned. Advance in the formal Dutch quality indication "first cold pressing" for. "Cold" means that the temperature not above 28 ° c during the manufacturing process may come. "First pressing" has no meaning, because the more powerful presses or centrifuges all oil from the crushed olives pasta pick up. Previously, the pasta after the first pressing with hot water mixed to remaining oil to win. In addition to the Italian term "Virgin" is often used the French term "Virgin"; This comes from the French -inspired by the culinary world. Moreover, less than France itself produces olive oil.
 * <p lang="en" len="69" style="margin-top:0.5em;line-height:inherit;">With a vertical centrifuge, the oil is separated from the water

Source: Koehler (1887)<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Olive oil that does not meet the quality requirements for direct consumption is mostly refined to the acidity and taste and smell to remove defects. Refined olive oil, which will arise for consumption is mixed with a little Virgin or extra virgin oil to flavour. The product is then called simply "olive oil" or "pure olive oil"; the latter is a rather confusing term. The ordinary brands oil at the grocery store offer extra virgin almost all also a regular olive oil.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">One last quality oil that is offered in the shop, but hardly in the hospitality industry is used for cooking and frying, is the "olive-pomace oil" or "olio di sansa" or "pomace-olive oil". This oil is with a solvent and under great heat extracted from the (as good as) dry pulp, which after the pressing of the Virgin olive oil in the remains or-lose weight remains. Also this oil is mixed with a little Virgin oil to flavour. ===Categories<span class="mw-editsection" len="327" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p lang="en" len="59" style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Olive oil can be divided into several categories:

==Production volume<span class="mw-editsection" len="331" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Italy, Spain, Greece, Turkey and Tunisia are in this order the largest producers, but also on very different places of the world is produced, such as Australia and China. Most of the olive oil, however, comes from theEuropean Union. It produces 80% and consumes 70% of all olive oil in the world.<sup class="reference" id="cite_ref-7" len="161" style="line-height:1;unicode-bidi:-webkit-isolate;"> [7]
 * Extra Virgin Olive Oil (EVOO) must be mechanically pressed without heat or chemical addition and should be less than 1% acid. The oil is from the first, cold press.
 * Virgin Olive Oil must be less than 1.5% acid.
 * Fine Virgin Olive Oil must be less than 3% acid.
 * Olive Oil is a mixture of EVOO and refined oil is produced mechanically. The pulp is pressed for a second time, heat and crops to produce more oil. By heating the taste lighter and thereby good to use for cooking it contains less than 1% acid.
 * Pomace Olive Oil is also a mixture of EVOO and refined oil and is widely used in the hospitality industry.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Olive cultivation is widespread in the whole Mediterranean region and is important for the rural economy, local heritage and the environment. In 2000 covered the olive-growing area in the EU approximately 5.163.000 ha, what about 4% of the total agricultural area was. Of that olive cultivation area was 48% in Spain and 22.5% in Italy. There are about 2.5 million producers in the EU, which is about a third of all farmers in the EU. Italy Spain Greece France 1.160.000 olive growers, 840,000, 380,000 and Portugal 130 000. In many production areas, the production of olive oil is the main source of employment and economic activity.Also the landscape in those areas for centuries by the olive cultivation is formed. ==Applications<span class="mw-editsection" len="328" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == ==Trivia<span class="mw-editsection" len="323" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] ==
 * fuel for lighting,
 * ingredient of dressings for salads ( vinaigrette, for example,),
 * cooking oil for the preparation of meals,
 * drug,
 * embalming,
 * cosmetic (among other things for skin and hair),
 * part of religious ceremonies,
 * part of an artistic performance, such as Quando L'Uomo principale è una donna (2004) (also known as Oil body) by Jan Fabre.
 * Popeye 's girlfriend Olive Oyl is called. In the Dutch is they usually called Olive Oyl.
 * Tourists in Spain were often suffer from diarrhea. Cause was usually contaminated water, but traditionally gave one debt to the olive oil, which is widely used in Spanish cuisine. Olive oil does not cause diarrhea.