g olive oil that is appearing on USA grocery market shelves alongside the Mediterranean olive oils.[citation needed]
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
Senin, 16 Desember 2013
ve oil in the world between 2000 and 2009 Country 2000 % 2005 % 2009 % Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2% Italy 507.400 20,1% 671.315 26,3% 587.700 20,2% Greece 408.375 16,2% 386.385 15,1% 332.600 11,4% Syria 165.354 6,6%
g olive oil that is appearing on USA grocery market shelves alongside the Mediterranean olive oils.[citation needed]
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
ve oil in the world between 2000 and 2009 Country 2000 % 2005 % 2009 % Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2% Italy 507.400 20,1% 671.315 26,3% 587.700 20,2% Greece 408.375 16,2% 386.385 15,1% 332.600 11,4% Syria 165.354 6,6%
g olive oil that is appearing on USA grocery market shelves alongside the Mediterranean olive oils.[citation needed]
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
ve oil in the world between 2000 and 2009 Country 2000 % 2005 % 2009 % Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2% Italy 507.400 20,1% 671.315 26,3% 587.700 20,2% Greece 408.375 16,2% 386.385 15,1% 332.600 11,4% Syria 165.354 6,6%
g olive oil that is appearing on USA grocery market shelves alongside the Mediterranean olive oils.[citation needed]
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
Major producers of olive oil in the world between 2000 and 2009
Country 2000 % 2005 % 2009 %
Spain 962.400 38,2% 819.428 32,1% 1.199.200 41,2%
Italy 507.400 20,1% 671.315 26,3% 587.700 20,2%
Greece 408.375 16,2% 386.385 15,1% 332.600 11,4%
Syria 165.354 6,6% 123.143 4,8% 168.163 5,8%
Tunisia 115.000 4,6% 210.000 8,2% 150.000 5,2%
Turkey 185.000 7,3% 115.000 4,5% 143.600 4,9%
Morocco 40.000 1,6% 50.000 2,0% 95.300 3,3%
Algeria 30.488 1,2% 34.694 1,4% 56.000 1,9%
Portugal 25.974 1,0% 31.817 1,2% 53.300 1,8%
Argentina 10.500 0,4% 20.000 0,8% 22.700 0,8%
Lebanon 5.300 0,2% 6.800 0,3% 19.700 0,7%
Jordan 27.202 1,1% 17.458 0,7% 16.760 0,6%
Libya 6.000 0,2% 7.900 0,3% 15.000 0,5%
TOTAL 2.518.629 100,0% 2.552.182 100,0% 2.911.115 100%
[20] FAO
Regulation[edit]
Main article: Olive oil regulation and adulteration
Olive oil is classified by how it was produced, by its chemistry, and by panels that perform olive oil taste testing.[21]
International Olive Council building
The International Olive Council (IOC) — an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.[22] — promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. The IOC officially governs 95% of international production and holds great influence over the rest. The EU regulates the use of different protected designation of origin labels for olive oils.[23]
The United States is not a member of the IOC and is not subject to its authority, but on October 25, 2010, the U.S. Department of Agriculture adopted new voluntary olive oil grad
ed Greek varieties of oil-producing olive, already present in Italy as Latin was forming, brought by Euboean traders, whose presence in Latium is signaled by remains of their characteristic pottery, from the mid-8th century. Varieties[edit]
ing by J. Amman
The importance and antiquity of olive oil can be seen in the fact that the English word oil derives from c. 1175, olive oil, from Anglo-Fr. and O.N.Fr. olie, from O.Fr. oile (12c., Mod.Fr. huile), from L. oleum "oil, olive oil" (cf. It. olio), from Gk. elaion "olive tree",[11] which may have been borrowed through trade networks from the Semitic Phoenician use of el'yon meaning "superior", probably in recognized comparison to other vegetable or animal fats available at the time. Robin Lane Fox suggests[12] that the Latin borrowing of Greek elaion for oil (Latin oleum) is itself a marker for improved Greek varieties of oil-producing olive, already present in Italy as Latin was forming, brought by Euboean traders, whose presence in Latium is signaled by remains of their characteristic pottery, from the mid-8th century.
Varieties[edit]
Main article: List of olive cultivars
There are many different olive varieties or olives, each with a particular flavor texture and shelf-life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.[citation needed]
Production and consumption[edit]
Spain produces 43.8% of world production of olive oil.[13] 75% of Spain's production comes from the region of Andalucía, particularly within Jaén province, although other regions, including Catalonia also produce excellent oil. Although Italy is a net importer of olive oil, it still accounts for 21.5% of the world's production. Major Italian producers are known as "Città dell'Olio", "oil cities"; including Lucca, Florence and Siena, in Tuscany. However the largest production is harvested in Puglia and Calabria. Greece accounts for 12.1% of world production and Syria for 6.1%, as third and fourth largest producers in the World. Portugal accounts for 5% and its main export market is Brazil. Morocco is the world's sixth largest producer.[14]
Australia now produces a substantial amount of olive oil. Many Australian producers only make premium oils, while a number of corporate growers operate groves of a million trees or more and produce oils for the general market. Australian olive oil is exported to Asia, Europe and the United States.[15]
In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin oils from Italy, Spain, Portugal and Greece are sold at high prices, often in "prestige" packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey. The U.S. imported 47,800,000 US gallons (181,000 m3) of olive oil in 1998, of which 34,600,000 US gallons (131,000 m3) came from Italy.[16]
Turkey, New Zealand, The Republic of South Africa,[17] Argentina[18] and Chile[19] also produce extra virgin olive oil.
Olive orchards in Arizona, California, and Texas are producin
The importance and antiquity of olive oil can be seen in the fact that the English word oil derives from c. 1175, olive oil, from Anglo-Fr. and O.N.Fr. olie, from O.Fr. oile (12c., Mod.Fr. huile), from L. oleum "oil, olive oil" (cf. It. olio), from Gk. elaion "olive tree",[11] which may have been borrowed through trade networks from the Semitic Phoenician use of el'yon meaning "superior", probably in recognized comparison to other vegetable or animal fats available at the time. Robin Lane Fox suggests[12] that the Latin borrowing of Greek elaion for oil (Latin oleum) is itself a marker for improved Greek varieties of oil-producing olive, already present in Italy as Latin was forming, brought by Euboean traders, whose presence in Latium is signaled by remains of their characteristic pottery, from the mid-8th century.
Varieties[edit]
Main article: List of olive cultivars
There are many different olive varieties or olives, each with a particular flavor texture and shelf-life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.[citation needed]
Production and consumption[edit]
Spain produces 43.8% of world production of olive oil.[13] 75% of Spain's production comes from the region of Andalucía, particularly within Jaén province, although other regions, including Catalonia also produce excellent oil. Although Italy is a net importer of olive oil, it still accounts for 21.5% of the world's production. Major Italian producers are known as "Città dell'Olio", "oil cities"; including Lucca, Florence and Siena, in Tuscany. However the largest production is harvested in Puglia and Calabria. Greece accounts for 12.1% of world production and Syria for 6.1%, as third and fourth largest producers in the World. Portugal accounts for 5% and its main export market is Brazil. Morocco is the world's sixth largest producer.[14]
Australia now produces a substantial amount of olive oil. Many Australian producers only make premium oils, while a number of corporate growers operate groves of a million trees or more and produce oils for the general market. Australian olive oil is exported to Asia, Europe and the United States.[15]
In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin oils from Italy, Spain, Portugal and Greece are sold at high prices, often in "prestige" packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey. The U.S. imported 47,800,000 US gallons (181,000 m3) of olive oil in 1998, of which 34,600,000 US gallons (131,000 m3) came from Italy.[16]
Turkey, New Zealand, The Republic of South Africa,[17] Argentina[18] and Chile[19] also produce extra virgin olive oil.
Olive orchards in Arizona, California, and Texas are producin
consumption per person.[2] Contents [hide] 1 History 1.1 Early cultivation 1.2 Production and trade 2 Varieties
.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6% fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives.
It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece, which has the highest consumption per person.[2]
Contents [hide]
1 History
1.1 Early cultivation
1.2 Production and trade
2 Varieties
3 Production and consumption
4 Regulation
4.1 Commercial grades
4.2 Retail grades in the United States from the USDA
4.3 Label wording
4.4 Adulteration
5 Global consumption
5.1 Global market
6 Extraction
7 Constituents
7.1 Phenolic composition
8 Nutrition
9 Popular uses and research
9.1 Skin
9.2 Potential health effects attributed to fat composition
10 Uses
10.1 Culinary use
10.2 Religious use
10.2.1 Judaism
10.2.2 Christianity
10.2.3 Islam
10.3 Other
11 See also
12 References
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6% fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives.
It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, in Greece, which has the highest consumption per person.[2]
Contents [hide]
1 History
1.1 Early cultivation
1.2 Production and trade
2 Varieties
3 Production and consumption
4 Regulation
4.1 Commercial grades
4.2 Retail grades in the United States from the USDA
4.3 Label wording
4.4 Adulteration
5 Global consumption
5.1 Global market
6 Extraction
7 Constituents
7.1 Phenolic composition
8 Nutrition
9 Popular uses and research
9.1 Skin
9.2 Potential health effects attributed to fat composition
10 Uses
10.1 Culinary use
10.2 Religious use
10.2.1 Judaism
10.2.2 Christianity
10.2.3 Islam
10.3 Other
11 See also
12 References
Senin, 18 November 2013
ActionCam Touch Screen Action Camera With Waterproof Case; Red
ActionCam Touch Screen Action Camera With Waterproof Case; Red
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