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%

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 producing 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 o

atium is signaled by remains of their characteristic pottery, from the mid-8th century. Varieties[edit]

 to a thousand years despite its great expense.[9][10] Olive trees were planted in the entire Mediterranean basin during evolution of the Roman republic and empire. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the 1st century AD, "the best in the Mediterranean", he maintained.


The Manufacture of Oil, 16th century engraving 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,

1 Etymology 2 Production 3 Types

Compulsory/public law chambers[edit]
Under the compulsory or public law mod
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3).[1] It generally has a pale yellow color, but varies from deep yellow to nearly white.
Contents  [hide]
1 Etymology
2 Production
3 Types
3.1 European butters
4 History
4.1 Middle Ages
4.2 Industrialization
5 Size and shape of butter packaging
6 Worldwide
7 Storage and cooking
8 Nutritional information
8.1 Health value
9 See also
10 References
11 Further reading
12 External links
Etymology[edit]



Butter is often served for spreading on bread with a butter knife.
The word butter derives (via Germanic languages) from the Latin butyrum,[2] which is the latinisation of the Greek βούτυρον (bouturon).[3][4] This may have been a construction meaning "cow-cheese", from βοῦς (bous), "ox, cow"[5] + τυρός (turos), "cheese",[6] but perhel, enterp

sources. Unsourced material may be challenged and removed. (November 2013)

Recipes at Wikibooks:
Cookbook Tagliatelle
Media at Wikimedia Commons:
Wikimedia Commons  Tagliatelle
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.House of Este
From Wikipedia, the free encyclopedia

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2013)


The coat of arms of the House of Este
The House of Este /ˈɛsti/ is a European princely dynasty. It is split into two branches; the elder is known as the House of Welf-Este or House of Welf (Guelf or Guelph), and the younger, known as the House of Fulc-Este or later simply as the House of Este.
The elder branch of the House of Este included the dukes of Brunswick and Lüneburg (1208–1918) and produced Britain's Hanoverian monarchs and one Emperor of Russia (Ivan VI).
The younger branch of the House of Este included rulers of Ferrara (1240–1597), and Modena and Reggio (1288–1796).
Contents  [hide]
1 Origins
2 Elder branch, Guelph, Electors of Hanover
3 Younger branch, the Margraves of Este
4 Austria-Este and the House of Habsburg
5 See also
6 References
7 Further reading
8 External links
Origins[edit]

The origins of the family is from the Roman Attii family that migrate from Rome to Easte,[1] called to the labour of defending Italy against Goths. The first

with Padua) by Venice. Elder branch, Guelph, Electors of Hanover[edit] Main article: House of Welf

known member of the house was Margrave Adalbert of Mainz, known only as father of Oberto I, Count palatine of Italy, who died around 975. Oberto's grandson Albert Azzo II, Margrave of Milan, (996–1097) built a castle at Este, near Padua, and named himself after it. He had 3 sons from two marriages, two of whom became the ancestors of the two branches of the family:
Welf IV, the eldest (d. 1101), was the son of Kunigunde (d. 1056), the last of the Elder Welfs. He inherited the property of his maternal uncle, Welf, Duke of Carinthia, became duke of Bavaria in 1070, and is the ancestor of the elder branch, the House of Welf.
Hugh, issue of Azzo's second marriage to Garsend of Maine, inherited the County of Maine, his mother's dowry, but sold it one year later and died without heirs.
Fulco I, Margrave of Milan (d. about 1128/35), the third son, is the ancestor of the younger Italian line of Este.
The two surviving branches, with Duke Henry the Lion of Saxony and Bavaria on the German side, concluded an agreement in 1154 which allocated the family's Italian possessions to the younger line, the Fulc-Este, who in the course of time acquired Ferrara, Modena and Reggio. Este itself was taken over in 1275 by Padua and in 1405 (together with Padua) by Venice.
Elder branch, Guelph, Electors of Hanover[edit]

Main article: House of Welf


George, by the Grace of God, of Great Britain, France and Ireland, King, Defender of the Faith, Prince-Elector of Hanover, Duke of Brunswick. ca. 1714, the year of his succession, by Sir Godfrey Kneller.
Royal Arms of Great Britain (1714-1801).svg
The elder branch of the House of Este, the House of Welf, historically rendered "Guelf" or "Guelph" in English, produced dukes of Bavaria (1070–1139, 1156–1180), dukes of Saxony (1138–1139, 1142–1180), a German King (1198–1218), and the dukes of Brunswick and Lüneburg (1208–1918), later styled the "Electors of Hanover" when two branches of the family recombined in 1705.
After the peace ending the Napoleonic wars reshaped Europe ushering in the Modern era, the Electorate of Hanover (duchy of Brunswick and Lüneburg held in personal union by the king of Great Britain, George III) was dissolved by treaty, its lands were enlarged, and the state promoted to a kingdom. The new kingdom existed from 1815 to 1866, but upon accession of Queen Victoria (who could not inherit Hanover under the Salic law) in 1837, it passed to her uncle and thus ceased to be in personal union with the British Crown.
The House of Este hence gave Great Britain and the United Kingdom the "Hanoverian monarchs" (1714–1901).
Coat of Arms of Great Britain (1714-1801).svg
left)
Younger branch, the Margraves of Este[edit]