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
Friday, December 13, 2013
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,
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
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