Olive oil as a kind of fat is derived from olive trees. The trees have the scientific name of Olea europaea and are traditionally cultivated in the Mediterranean region. Oil production involves crushing the fruits inside the processing machine. Even though the product originated from and is often associated with states within the Mediterranean region, it is now being produced and consumed in the whole world over. When there is need for high-quality olive oil Atlanta GA should be the first place to visit.
The history of the product is a long one and has been traced back to the eighth millennium BC. The Mediterranean basin is the region of origin where Neolithic people gathered the fruits for consumption. The tree has been found to have originated in ancient Greece. However, the time when it was first domesticated still remains unknown. According to historical evidence, first instance of conversion of fruits to oils was by 6000 BC and 4500 BC in modern-day Israel.
Various varieties of olives are available. Each variety varies in texture, shelf life, and flavor among other characteristics. As a result of these differences, different varieties are useful for different applications. That is why not all varieties are used for purposes such as feeding animals, indirect human consumption in catering, consumption on salads, or engineering applications.
Spain is the largest producer of these oils in the whole world. In the year 2013, it accounted for over 39% of total production. Italy follows closely after Spain. Australia is also picking up in its production and now produces a substantial amount. The US produces the product, but in small quantities. Most of the product consumed in the country is imported from Italy and Spain.
Americans recognize Spanish and Italian oils for their high quality. Therefore, these oils cost higher in America and are packaged in prestigious wraps. The states of Texas, California, and Arizona are responsible for the most of the production in America. The states control over half of total production within the country. Production also goes on in most of the other states too.
The International Olive Council (IOC) is the intergovernmental organization of states that governs the production of olives and products made from olives. Over ninety five percent of all production in the world is governed by the organization. Since the US is not a member of the IOC, it does not follow standards stipulated by it.
Components in these oils are many and differ among different types. Triglyceride esters of different fatty acids such as oleic acid and palmitic acid make the largest part. Traces of squalene and sterols can also be found inside them. The composition of a product is dependent on factors like altitude, area, time of harvest, cultivar, and extraction method used.
Olive oils have many uses in both domestic and industrial settings. Among the commonest applications are in pharmaceuticals, soaps, cosmetics, cooking, and as fuels. The oils have also been applied as remedy for skincare in homes for a long time. They have also been associated with many health benefits.
The history of the product is a long one and has been traced back to the eighth millennium BC. The Mediterranean basin is the region of origin where Neolithic people gathered the fruits for consumption. The tree has been found to have originated in ancient Greece. However, the time when it was first domesticated still remains unknown. According to historical evidence, first instance of conversion of fruits to oils was by 6000 BC and 4500 BC in modern-day Israel.
Various varieties of olives are available. Each variety varies in texture, shelf life, and flavor among other characteristics. As a result of these differences, different varieties are useful for different applications. That is why not all varieties are used for purposes such as feeding animals, indirect human consumption in catering, consumption on salads, or engineering applications.
Spain is the largest producer of these oils in the whole world. In the year 2013, it accounted for over 39% of total production. Italy follows closely after Spain. Australia is also picking up in its production and now produces a substantial amount. The US produces the product, but in small quantities. Most of the product consumed in the country is imported from Italy and Spain.
Americans recognize Spanish and Italian oils for their high quality. Therefore, these oils cost higher in America and are packaged in prestigious wraps. The states of Texas, California, and Arizona are responsible for the most of the production in America. The states control over half of total production within the country. Production also goes on in most of the other states too.
The International Olive Council (IOC) is the intergovernmental organization of states that governs the production of olives and products made from olives. Over ninety five percent of all production in the world is governed by the organization. Since the US is not a member of the IOC, it does not follow standards stipulated by it.
Components in these oils are many and differ among different types. Triglyceride esters of different fatty acids such as oleic acid and palmitic acid make the largest part. Traces of squalene and sterols can also be found inside them. The composition of a product is dependent on factors like altitude, area, time of harvest, cultivar, and extraction method used.
Olive oils have many uses in both domestic and industrial settings. Among the commonest applications are in pharmaceuticals, soaps, cosmetics, cooking, and as fuels. The oils have also been applied as remedy for skincare in homes for a long time. They have also been associated with many health benefits.
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