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)

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Olive Oil from Spain PPV Central Market

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

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