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Oil olive production

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Oil olive production

  1. 1. <ul><li>The company we visited is located in a small town in the south of Sicily. In this area there are many olive trees and there is a great production of olive oil. </li></ul>The Italian team is going to show you all the steps to produce olive oil, that is one of the main productions of our land and it is well known all over the world for its superb taste.
  2. 2. Olives <ul><li>Olives are harvested in the autumn and winter . Green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and Black olives are collected from the middle of November to the end of January or early February. Most olives today are harvested by shaking the boughs or the whole tree. Another method involves standing on a ladder and &quot;milking&quot; the olives into a sack tied around the harvester's waist. Another method uses an electric tool, the “oliviera”, that has large tongs that spin around quickly, removing the fruit from the tree. </li></ul>
  3. 3. Olive oil <ul><li>Olive oil is a fruit oil obtained from the olive ( Olea europaea ; family Oleaceae ), a traditional tree crop of the Mediterranean Basin . It is commonly used in cooking , cosmetics , pharmaceuticals , and soaps and as a fuel for traditional oil lamps . </li></ul><ul><li>Olive oil is used throughout the world, but especially in the Mediterranean.Over 750 million olive trees are cultivated worldwide, 95% of which are in the Mediterranean region. </li></ul>
  4. 4. Different kinds of olives La Biancolilla L’Ogliarola Messinese La Cerasuola La Nocellara del Belice La Moresca La Nocellara Etnea La Tonda Iblea La Santagatese Sicily produces differend kinds of olives more than any other Mediterranean country
  5. 5. From the fruit to the bottle 100 kg of olives make 20 kg of oil
  6. 6. Olive oil production Company in Sicily
  7. 7. First step of the production <ul><li>The oil production starts here, in this machine called “tramolina di carico”, where the olives are put inside. They go through the machine and into a wagon. </li></ul>
  8. 8. Second step <ul><li>This is the wagon that carries the olives to another special machine in order to clean them from their leaves. </li></ul>
  9. 9. Third step <ul><li>Here the olives are washed with jets of warm water and sent to a machine called “tranciatore a martello” where a hammer crashes the stones of the olives. </li></ul>
  10. 10. Fourth step <ul><li>Through steel pipes the olives are sent in the “coclea”, where a turning spiral smashes them creating a paste. </li></ul>
  11. 11. Fifth step This machine is called “Decanter” or separator with orizontal axis. It separates the oil in two parts: the oil that still contains water from olive residues. This is a separator with vertical axis that separates the good oil from the water it contains.
  12. 12. Containers These are steel containers that perserve the oil produced by the company. These containers are used to perserve the olives
  13. 13. This is an old oil millstone, used in the past to crash olives .
  14. 14. <ul><li>The UE produces the 80% of olive oil in the world. Spain, Italy, Greece, Portugal are the major producers in Europe, but there are also Tunisia, Turkey, Syria and Morocco. The olive oil is very precious in the countries that have an old tradition in planting olives. In the UE the major consumers of olive oil are Italy (40%), Spain (30%), and Greece (14%), France (5%), England (2%) and Germany (2%) </li></ul>The market of olive oil in the world
  15. 16. Consumers of Olive oil in Europe
  16. 18. Production in Italy 9 57 74 77 Piemonte 19° (tot. 217) 640 1.008 835 938 Friuli V. G. 18° (tot. 3.421) 1.545 1.431 2.578 2.140 Trentino-Alto Adige 17° (tot. 7.694) 6.935 6.324 6.804 7.228 Lombardia 16° (tot. 25.232) 6.935 6.868 10.178 9.979 Emilia-Romagna 15° (tot. 33.960) 11.984 12.525 15.244 13.353 Veneto 14° (tot. 53.106) 38.413 47.040 32.985 38.253 Marche 13° (tot. 156.691) 35.905 55.273 40.624 44.748 Liguria 12° (tot. 176.550) 49.026 57.200 57.200 57.200 Molise 11° (tot. 220.626) 60.214 60.069 73.320 65.289 Basilicata 10° (tot. 258.892) 86.973 81.618 89.667 86.422 Sardegna 9° (tot. 344.680) 34.158 168.403 87.660 138.602 Umbria 8° (tot. 428.823) 109.928 275.858 161.749 171.205 Toscana 7° (tot. 718.740) 243.061 230.676 235.437 204.717 Abruzzo 6° (tot. 913.891) 193.844 353.295 219.193 248.514 Lazio 5° (tot. 1.014.846) 353.354 415.425 391.355 338.591 Campania 4° (tot. 1.498.725) 570.021 495.958 537.142 488.027 Sicily 3°(tot. 2.091.148) 1.993.554 2.998.362 2.136.968 2.080.943 Calabria 2° (tot. 9.209.827) 2.508.084 2.678.201 2.458.396 1.914.535 Puglia 1° (tot. 9.559.216) (Quintal in 2003) (Quintal in 2004) (Quintal in 2005) (Quintal in 2006) Region Position ( average 2003 -2006)
  17. 20. TEN RULES FOR GOOD OLIVE OIL <ul><li>Feed the plant every year and cut lightly every two years, before olives start growing </li></ul><ul><li>Do the necessary chemical treatments to obtain good olives </li></ul><ul><li>After treatments, wait for the right length of time before picking them up </li></ul><ul><li>Pick up the olives when they reach the 50% of maturity, that is when half of them becomes violet in colour </li></ul><ul><li>Avoid olive damage while picking them up </li></ul><ul><li>Don’t pick olives from the ground </li></ul><ul><li>Use wooden boxes to transport them </li></ul><ul><li>Press olives within 48 hours since their harvesting </li></ul><ul><li>Press olives with a small amount of water at low temperature </li></ul><ul><li>Save oil in steel containers in a cool place </li></ul>
  18. 21. <ul><li>… And… after all this talking we thought maybe you wanted to taste our special oil…so… </li></ul>Enjoy yourself!!!

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