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Olive Oil from Spain PPV Central Market

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Presentación realizada a Store Managers de la cadena de distribución estadounidense Central Market. FIAB. (Madrid, marzo 2011)

Presentación realizada a Store Managers de la cadena de distribución estadounidense Central Market. FIAB. (Madrid, marzo 2011)

Published in: Business, Technology

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Transcript

  • 1. OLIVE OIL FROM SPAIN
    • Top “ QUAN-LITY ”
    • Producer worldwide
  • 2. Top “ QUAN-LITY ” Top QUANtity Largest producer worldwide Top quaLITY Olive Oil Contests Worldwide
  • 3. Olives tree forest
  • 4. How many olive trees
    • Total surface 2.456.719 hectares
        • 34 out of 50 provinces
    • Number of trees 282.696.000
    • 555.673 irrigated hectares (22%)
    Fte. Agencia para el aceite de oliva
  • 5. How many olive trees Fte. Agencia para el aceite de oliva 5 meters x 21 rounds
  • 6. Culture extension
  • 7. COUNTED ONE BY ONE SYG-PAC satellite census
    • Ministerio de Medio Ambiente, Rural y Marítimo
  • 8. Satellite census SYG-PAC
  • 9. 1 million Tons country
    • Harvest 2009/10 1.395.500 MT (1)
    • World production 2.660.500 MT (2)
    • European Union 2.085.500 MT (78%) (2)
    • Spain produces:
      • 52% WWW production
    (1)Agencia para el aceite de oliva de España. (2) Estimated
  • 10. Worlwide production 2009/2010 Harvest
  • 11. Worldwide production 2009/2010 harvest Italy produces 21% Greece 23% Turkey 11% Morocco 7% vs. Spain
  • 12. 5 out of 10
    • Half bottles sold in the world
    • is olive oil from SPAIN
    Spain Rest of the world
  • 13. Exports quality control
    • Every export must have a SOIVRE certificate
    • SOIVRE - National Government Inspectors
    • According to EU LAW
      • Export rejected
    • Blends of olive oil with other vegetable oils is not allowed in Spain
  • 14.
      • Directly from the fruit
        • VIRGIN OLIVE OILS
        • Extra Virgin
        • Virgin
        • Virgin Lampante
    Olive oil grades Through refining process OLIVE OILS Olive Oil (blend) Light Olive Oil (blend) Pomace Olive Oil (blend)
  • 15. Healthy Source
    • There are many healthy attributes on olive oil
    • Extra virgin olive oil has most of them
    • Preserves characteristics of the fruit
  • 16. What ’ s in it?
    • Balance composition of fatty acids
      • Monounsaturated fatty acids (oleic acid)
      • Polyunsaturated fatty acids (linoleic acid)
    • Natural antioxidants from the fruit
    • Liposolvent vitamins. Vitamin A and E
  • 17. Health benefits
    • Cardiovascular
    • Antioxidant
    • Diminish some cancer risks
    • Arterial tension
    • Diabetes diets
    • Obesity diets
    Fuente: Consejo Oleícola Internacional
    • Immunological system
    • Digestion
    • Pregnancy and childhood
    • Aging process
    • Skin
  • 18. Main varieties
    • Picual
    • Hojiblanca
    • Arbequina
    • Cornicabra
    • Empeltre
    • Blanqueta
    Fte. Agencia para el aceite de oliva
    • Cacereña
    • Verdial de Badajoz
    • Carrasqueña
    • Lechín de Sevilla
    • Manzanilla
    • Gordal
  • 19. One variety, one spice
    • Each variety has a different flavor profile
      • Sweetness, bitterness, piquancy
        • Different fruitness (leaffy, apple, tomato...)
          • Different aromatic intensity
    • Thermo-behavior, different oxidative reactions
    • Black pepper, white pepper, as simple as try out
    • PROFIT THE FLAVOR!
  • 20. Denominations of Origin
    • Campo de Montiel
    • Baix Ebre-Montsià
    • Alcarria
    • Rioja
    • Mallorca
    • Monterrubio
    • Terra Alta
    • Bajo Aragón
    • Antequera
    • Baena
    • Campiña de Jaén
    • Comunidad Valenciana
    • Madrid
    • Campos de Calatrava
    • Lucena
    • Siurana
    There are 30 in Spain
    • Estepa
    • Gata-Hurdes
    • Jaen Sierra Sur
    • Les Garrigues
    • Montes de Granada
    • Montes de Toledo
    • Poniente de Granada
    • Priego de Córdoba
    • Sierra de Cádiz
    • Sierra de Cazorla
    • Sierra de Segura
    • Navarra
    • L ’ Empordá
    • Montes de Alcaraz
  • 21. Olive Oil Extraction
    • Pressing Mill
    • Continuous extraction in 2 phases
    • Continuous extraction in 3 phases
    2 phases continuous extraction
  • 22. Like an orange juice?
    • Like doing an olive juice but releasing the water
    • Centrifugation – “ Roundabout ” effect
  • 23. How many olives for a litre?
    • x1.000 olives
    5 litres (capacity) 1 litre
  • 24. Roundabout effect Interior EXIT Exterior EXIT
  • 25. Malaxation
  • 26. “ Roundabout ” effect Decanter
  • 27. “ Coffee cup ” effect Centrifugation
  • 28. Decanting and preserving
  • 29. 5 key benefits
    • Much better olive oil quality
      • Better process control
    • High production capacity
      • Harvesting time vs. Extraction time
    • Quick extraction process
    • Clean process
    • Food safety
      • Trazability
  • 30. Frying with EVOO
    • Not every fat behavies on same way when frying
    • OO has lower food penetration .
    • Film arround fried food preserving nutritional values. (soja oil penetrates food)
    • Healthier food when frying with EVOO
      • Fats transaction . Decreases saturated fatty acids of fatty foods
      • No trans fat
    • Very good frying yield (fritest) (1)
      • 3,1Kg/food per litre (sunflower 2,2 - blend 2,6)
      • 32 times used (sunflower 22 - blend 26)
    (1) Source. Bastida, Sánchez-Muñiz y Trigueros Univ. Complutense Madrid
  • 31. Olive oil does not lie EVOO facts The fresher the better (curve of life) Best before date
  • 32. Olive oil tasting Scientific objectivity
  • 33. How to make objective a sensation
    • GREAT CHALLENGE
    Same olive oil sample Same tasting result ( NY & Madrid ) TARGET
  • 34. How is achieved?
    • Setting a same tasting process
      • Same technique
      • Same language
      • Same concepts
    • Controlled by one institution
      • International Olive Oil Council (IOOC)
    • Continuous evaluation
      • IOOC Official tasting panels
  • 35. Tasting technique
    • POSITIVE ATTRIBUTES
    • Exclusively coming from healthy fruit
    • Fruit maturity enhances or reduces it ’ s presence.
    • Has to remind exclusively to vegetal world alive, fresh and healthy
    • Must attributes inherent to fruit
    • NEGATIVE ATTRIBUTES
    • Not inherent to fruit
    • Are a consequence of:
    • - Bad fruit conditions
    • - Bad production process
    • - Bad oil stocking in tanks
    • - Bad preserving conditions
    • - Aging (oxidation)
  • 36. Tasting Sheet
  • 37. Tasting glass
  • 38. Tasting room
  • 39. Olive oil and acidity
    • NO AROMA, NO FLAVOR
    Aroma and flavor are provided by fruit variety , maturity , sanitary conditions and production process Would you classify a wine based on alcohol contain ?