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

1. OLIVE OIL FROM
SPAIN
Top “QUAN LITY”
“QUAN-LITY”
Producer worldwide

2. Top “QUAN LITY”
QUAN-LITY
Top QUANtity Top quaLITY
Largest producer Olive Oil Contests
g p
worldwide Worldwide

3. Olives tree forest

4. How many olive t
H li trees
• Total surface 2.456.719 hectares
2 456 719
• 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 t
H li trees
5 meters
x 21 rounds
Fte. Agencia para el aceite de oliva

6. Culture extension

7. COUNTED ONE BY ONE
SYG-PAC satellite census
S G C
• Ministerio de Medio Ambiente, Rural y Marítimo

8. Satellite census SYG-PAC
SYG PAC

9. 1 million Tons country
• Harvest 2009/10 1.395.500 MT (1)
• W ld production 2 660 500 MT (2)
World d ti 2.660.500
• European Union 2.085.500 MT (78%)
(2)
• Spain produces:
52%
–52% WWW production
(1)Agencia para el aceite de oliva de España.
(2) Estimated

10. Worlwide production
1600000
Spain
1400000
1200000
1000000
800000
600000
Italy Greece 400000
Other Turkey Sirya
Tunisia
Morocco
Portugal
Other countries
EC
200000
0
2009/2010
2009/2010 Harvest

11. Worldwide production
Italy produces 21%
Greece 23% vs.
s Spain
Turkey 11%
Morocco 7%
2009/2010 harvest

12. 5 out of 10
Spain Rest of the world
Half bottles sold in the world
is li
i olive oil f
il from SPAIN

13. Exports quality control
• Every export must have a SOIVRE
certificate
• SOIVRE - National Government Inspectors
• According to EU LAW
• E
Export rejected
t j t d
• Blends of olive oil with other vegetable oils
is not allowed in Spain

14. Olive oil grades
Directly from the fruit Through refining process
Th h fi i
VIRGIN OLIVE OILS OLIVE OILS
Extra Virgin
g Olive Oil (blend)
( )
Virgin Light Olive Oil (blend)
Virgin Lampante Pomace Olive Oil (blend)

15. Healthy Source
H lth S
• There are many healthy attributes on olive
oil
• Extra virgin olive oil has most of
them
th
• Preser es characteristics of the
Preserves
fruit

16. What s
What’s in it?
• Balance composition of fatty acids
– Monounsaturated fatty acids (
y (oleic acid)
)
– Polyunsaturated fatty acids (linoleic acid)
• Natural antioxidants from the fruit
• Liposolvent vitamins Vitamin A and E
vitamins.

17. Health benefits
• Cardiovascular
• Antioxidant • Immunological system
• Diminish some cancer • Digestion
risks • Pregnancy and childhood
• At i lt
Arterial tension
i • Aging process
• Diabetes diets • Skin
• Obesity diets
Fuente: Consejo Oleícola Internacional

18. Main varieties
• Picual • Cacereña
• Hojiblanca • Verdial de Badajoz
• Arbequina • Carrasqueña
q
• Cornicabra • Lechín de Sevilla
• Empeltre • Manzanilla
• Blanqueta • Gordal
Fte. Agencia para el aceite de oliva

19. One variety one spice
variety,
• 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
There are 30 in Spain
• Campo de Montiel •Estepa
• Baix Ebre-Montsià
B i Eb M t ià G t H d
•Gata-Hurdes
• Alcarria •Jaen Sierra Sur
• Rioja
•Les Garrigues
• Mallorca
• Monterrubio •Montes de Granada
• Terra Alta •Montes de Toledo
• Bajo Aragón •Poniente de Granada
• Antequera
•Priego de Córdoba
• Baena
• Campiña de Jaén •Sierra de Cádiz
• Comunidad Valenciana •Sierra de Cazorla
Sierra
• Madrid •Sierra de Segura
• Campos de Calatrava
•Navarra
• Lucena
• Siurana •L Empordá
L’E dá
•Montes de Alcaraz

21. Olive
Oli Oil E t ti
Extraction
• Pressing Mill
• Continuous extraction in 2 phases
• Continuous extraction in 3 phases
2 phases continuous
p
extraction

22. Like an orange juice?
• Like doing an olive juice but
g j
releasing the water
• Centrifugation – “Roundabout”
effect

23. How many olives for a
litre?
• x1.000 olives
1 litre
5 litres
(capacity)

24. Roundabout effect
Interior
EXIT
Exterior
E terior
EXIT

25. Malaxation

26. “Roundabout” effect
Decanter

27. “Coffee cup” effect
Centrifugation

28. Decanting and preserving

29. 5k b
key benefits
fit
1. Much better olive oil quality
• Better
B tt process control
t l
• High production capacity
– Harvesting time vs. Extraction time
• Quick extraction process
• Clean process
• Food safety
f
– Trazability

30. Frying with EVOO
• Not
N t every f t behavies on same way when f i
fat b h i h 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 f tt foods
id f fatty f d
– 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. EVOO facts
Olive oil does not lie
The fresher the better
(curve of life)
Best before date

32. Olive oil tasting
g
S
Scientific objectivity
j y

33. How to make objective a
sensation
GREAT CHALLENGE
TARGET
Same olive oil sample
Same tasting result (NY & Madrid)

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 NEGATIVE ATTRIBUTES
• E l i l coming f
Exclusively i from • Not inherent to fruit
healthy fruit • Are a consequence of:
• Fruit maturity enhances • - Bad fruit conditions
or reduces it’s presence.
• - Bad production process
• Has to remind exclusively
to vegetal world alive, • - Bad oil stocking in tanks
fresh and healthy
• - Bad preserving conditions
• Must attributes inherent
to fruit • - Aging (oxidation)

36. Tasting
g
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