Search

The fatty alcohol (FAL) composition of olive oils produced in Southwest Calabria (Southern Italy) was analyzed over three harvest years 2005-2006-2007. Three autochthonous cultivars: Cassanese, Ottobratica, Sinopolese and seven allochtonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino and Picholine were considered. Hexacosanol was always the main FAL occurring in the olive oil. The autochthonous cultivars were among those with the highest total FAL contents. Nevertheless, both autochthonous and allochthonous cultivars produced olive oil within the limit indicated by EU and IOC regulations. Cultivar affected the FAL content highly significantly or very highly significantly, whereas in a large part of the cases the harvest year did not influence the FAL content. Cultivar x harvest year influenced highly significantly or very highly significantly only C22-OH, C23-OH, C24-OH, C25-OH, odd chain FALs and the ratio even chain/odd chain FALs. [ABSTRACT FROM AUTHOR]

The characterization of olive oils from seven representative fruit varieties (Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, Morisca, Picual, and Verdial de Badajoz) from the southwest of Spain is carried out according to antioxidant capacity of the phenolic fraction and oxidative stability in different ripening stages. Antioxidant capacity is measured through the reduction of a 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical cation previously oxidized with peroxidase/hydrogen peroxide. The decrease in absorbance at 730 nm at 3 min was measured. Values like Trolox Equivalents Antioxidant Capacity and oxidative stability varied from 0.6 to 2.5 mmol Trolox•kg-1 oil and 28.3 to 170.9 hours Rancimat respectively. The best positive correlation between total phenolic compounds and antioxidant capacity were in the Carrasqueña and Arbequina varieties. The rest showed moderated correlations. Correlation between antioxidant capacity and oxidative stability was found in a range from 0.66 to 0.97, depending on varieties. [ABSTRACT FROM AUTHOR]

The phenolic compositions, antioxidant and antimicrobial activities against six bacteria of phenolic extracts of olive oil varieties from eleven Algerian varieties were investigated. The antioxidant activity was assessed by determining the scavenging effect on the DPPH and ABTS.+ radicals. The antimicrobial activity was measured as a zone of inhibition and minimum inhibitory concentration (MIC) on human harmful and foodborne pathogens. The results show that total phenols was significantly (p< 0.05) correlated with DPPH (r = 0.72) and ABTS.+ radicals (r = 0.76). Among the bacteria tested, S. aureus and to a lesser extent B. subtilis showed the highest sensitivity; the MIC varied from 0.6 to 1.6 mg•mL-1 and 1.2 to 1.8 mg•mL-1, respectively. The results reveal that Algerian olive oils may constitute a good source of antioxidant and antimicrobial agents. [ABSTRACT FROM AUTHOR]

Objectives: To identify factors that correlate with insulin values and to examine its independent associations among adolescents. Methods: A cross-sectional population-based study was conducted among adolescents aged 12-16,9 years old. A multi-stage stratified cluster random sampling method was employed. Anthropometric measurements and nutritional survey were performed, and fasting blood samples for insulin were obtained. Statistics: Multiple lineal regression. Results: 379 adolescents were included. Mean age was 14.08 ± 1.30 years. Factors associated with higher fasting insulin levels were puberty [β 4.55 (95% IC 0.42-8.69)], abdominal obesity [β 6.11 (95% IC 3.93-8.29)] and to be born small for gestational age (SGA) [β 7.45 (95% IC 2.47-12.44)]. It was observed a negative association between the regular intake of olive oil at home and insulin values [β -4.14 (95% IC -7.31- -0.98)]. Conclusions: Abdominal obesity and SGA were factors associated with higher fasting insulin values. In contrast, the regular intake of olive oil at home was an independent protective factor. [ABSTRACT FROM AUTHOR]

Copyright of DYNA - Ingeniería e Industria is the property of Publicaciones Dyna SL and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 x 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint. [ABSTRACT FROM AUTHOR]

En esta investigación se analizan las transformaciones más destacadas del trabajo familiar con base en los resultados obtenidos con entrevistas semiestructuradas a los agricultores de cuatro pueblos representativos del cultivo del olivar en Andalucía. El trabajo muestra cómo los procesos de reestructuración económica que ha seguido este cultivo han provocado que el trabajo del cabeza de familia resulte fundamental en la aportación del trabajo familiar a la explotación, y que los restantes miembros de la familia busquen otras ocupaciones fuera de la explotación. Además, se estudia cómo muchos pequeños agricultores sobreviven con los ingresos obtenidos en otras actividades y con la ayuda de los demás miembros de la familia. A todo ello se añaden algunas notas de cómo estos procesos también han afectado a América Latina, y en especial, a México.

This work aims to contribute to controlling the authenticity of pure argan oil, a valuable Moroccan product. Fatty acids, hydrocarbon fraction, 3,5-stigmastadiene, the alkyl esters of fatty acids, chlorophyllic pigments and physical properties such as viscosity, density and refractive index were studied in order to detect the adulteration of argan oil with edible vegetable oils. The results found in this study show that 3,5-stigmastadiene, kaurene and pheophytin-a can be used as possible new markers for argan oil blends of up to 5% with refined, sunflower and virgin olive oils. Due to the similarity of the fatty acid compositions of the edible oils studied and argan oil, fatty acids can be employed as markers for the detection of argan oil adulteration at levels higher than 10%. Among the physical properties studied, the refractive index shows significant differences for sunflower oil and its blend at 10% with argan oil. [ABSTRACT FROM AUTHOR]

In the present work, the solvent free lipase glycerolysis of olive oil for the production of monoglyceride (MG) and diglyceride (DG) with an immobilized Lipase B Candida antarctica was studied. The experiments were performed in batch mode by varying different process parameters. The Results showed that the MG and DG yields were dependent on operating conditions such as time, temperature, glycerol/ oil molar ratio, enzyme concentration and the water content in glycerol. The optimum operating time for maximum MG, 26 wt% and DG, 30 wt% production was 3h. The initial reaction rate was studied by varying different process parameters for 1h. The initial reaction rate increased at 30 °C temperature, 2:1 glycerol/oil molar ratio, 3.5% (w/w) water content in glycerol and 0.015g of enzyme loading. Comparative data for MG and DG yields for different oils and enzyme combinations were presented. [ABSTRACT FROM AUTHOR]

Introduction. Olea ferruginea Royle, generally known as Indian olive, grows widely in the Himalayas from Kashmir to Kumaun up to an altitude of 2400 m. It is a multipurpose, zero-waste, evergreen tree species. It yields a number of useful items including quality fodder, firewood and edible fruits. The leaves, bark, roots, fruits and seeds of this plant are used for treatment of various diseases. The fruits are also a source of olive oil. However, to the best of our knowledge, no study has been carried out to determine the olive oil contents of the fruits and seeds of O. ferruginea and the quality of the oils. Materials and methods. Therefore, investigations were undertaken to determine the olive oil contents and the quality of the oils in the fruits and seeds in terms of fatty acid composition. Four populations of O. ferruginea (Kolibehar, Saioond and Kais from the Kullu district, and Thalaut from the Mandi district of Himachal Pradesh) were selected as the sources of fruits and seeds. Results and discussion. The selected sites differed in respect to their geographical characteristics. The olive oil content was considerably higher in the fruits than in the seeds. The olive oil contents in the fruits varied from 20.67% to 27.40%, with the Thalaut population exhibiting the highest oil content. The olive oil content in the seeds varied from 7.5% to 12.5%; the oil content was the lowest in fruits of the Saioond population and the highest in the Thalaut population. In all the populations, monounsaturated oleic acid was predominant; oleic acid ranged from 61.6% to 66.9% in the fruit oil and 64.4% to 67.2% in the seed oil. Differences in the fatty acid composition between the seed and fruit oils were also seen. Conclusion. Our study suggests that the fruits of O. ferruginea may be a potential source of olive oil. Thus, sustainable use of this potential of the tree could be useful in the socio-economic development and environmental conservation of the areas where it grows. [ABSTRACT FROM PUBLISHER]

The article discusses the fruit agribusinesses in Chile and Cuyo, Argentina from 1550 to 1850. The rapid spread of European fruits in these two countries presented challenges in both their uses and preservation, contend the authors. The dehydration of fruits was the main use of preservation due to the lack of refrigeration. The fruits' uses, other than as food, included the production of oils and their use in both carpentry and cabinet-making, according to the authors. The importation, exportation and commercial expansion of the fruit industry was important in preserving the economies in Chile and Argentina, add the authors.

A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods. The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the olives were all from the same variety. The variety used was the Portuguese Galega sp. Olives were picked and technologically handled under predetermined and supervised conditions. Olive oils produced were better classified when the sensory analysis by a panel was applied than when an electronic sensory analysis was performed, even after sensor optimization. This observation is in accordance with the fact that olive oil has a low volatility matrix and "flavor", rather than aroma, can give a clearer characterization than electronic sensory analysis alone, where aroma is the main characteristic evaluated. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, the competitive situation of the so-called "traditional" cultivation systems has decreased because this is a cultivation system that suffers excessive fragmentation, dispersal and high operation costs. The aim of this work is to determine, through an empirical study, if the use of the modernization and cooperation strategies proposed (such as incremental innovation of traditional olive cultivation system, "shared" cultivation, and finally, the assisted cultivation system) would meaningfully improve the competitiveness of the traditional olive cultivation system. To achieve this objective, data obtained from the filling in of questionnaires has been used and 40 traditional olive farms have been analyzed, 10 farms for each of the strategic alternatives proposed. The statistical analysis of the data obtained allowed us to know the existence of meaningful differences in the net income of those olive tree farmers that develop a traditional growing system as opposed to the rest of cultivations that use the strategies proposed. The results show that the implementation of the here proposed strategic alternatives increase the competitiveness of the traditional cultivation system through the net income of the olive farmer. [ABSTRACT FROM AUTHOR]

Introduction: The beneficial effects of the overall Mediterranean dietary pattern on cardiovascular risk factors and on carbohydrate metabolism are well known; however, it is unclear whether the consumption of olive oil in particular is able to reduce the incidence of type 2 diabetes. Objective: To evaluate the specific effect of olive oil consumption on the risk of developing type 2 diabetes mellitus in a large Spanish cohort (the SUN Project). Methods: We followed up 10,491 participants for a median of 5.7 years. Habitual diet was assessed at baseline with a semi-quantitative 136-item food-frequency questionnaire previously validated in Spain. The outcome of interest was incident type 2 diabetes diagnosed by a physician and confirmed by review of a medical report. The multivariate-adjusted odds ratios for incident type 2 diabetes for each of the 4 upper quintiles of olive oil consumption using the lowest quintile as the reference were assessed using logistic regression models. Results: At baseline mean age was 38,9 + 11,38 year with a BMI of 23,8 + 3,41 kg/m². Forty two new cases of diabetes mellitus were diagnosed during follow-up. The adjusted odds ratio for the highest vs. the lowest quintile of consumption of olive oil was 1.11 (95% CI: 0.45-2.78; p for trend =0.32). Conclusions: We found no association between olive oil consumption and the incidence of type 2 diabetes. The lack of association could be attributed to the small number of observed incident cases of diabetes. Further studies in Mediterranean countries with a longer follow-up and a higher baseline risk are needed to evaluate this association. [ABSTRACT FROM AUTHOR]

This article compares the competitiveness and profit margins of different cultivation systems and analyzes these circumstances for this agricultural activity and at the same time gives some different alternatives in order to help to improve the net profit from traditional olive tree cultivation. These different strategies are always based on field concentration, work force and innovation activity. [ABSTRACT FROM AUTHOR]

This study aims to map the total antioxidant capacity (TAC) of 50 Greek olive oil samples from the 2005-2006 season according to production region and cultivar and to compare the 2, 2′-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS), 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) and Folin-Ciocalteu tests for use with olive oil. Antioxidant capacities determined in the hydrophilic fraction range between 5.42 - 22.5 mM gallic acid Kg-1 olive oil for the ABTS method and 1.29 - 9.95 mM Kg-1 for the DPPH method while in total, olive oil TAC ranges between 77 -177 mM Kg-1 as assessed by the DPPH method. The results of total phenol content range between 3.8 and 29.4 mM Kg-1 olive oil. Total phenol content correlates with total antioxidant capacity assessed in the hydrophilic fraction through the DPPH (r = 0.89) and the ABTS (r = 0.69) assays. The hydrophilic fraction DPPH values correlate significantly with the ABTS values (r = 0.81). However, the DPPH values for total olive oil correlate poorly with the ABTS assay, the Folin-Ciocalteu method and the DPPH assay in hydrophilic fraction. Although total phenolic content shows good correlation with ABTS and DPPH values and could serve as a useful indicator for olive oil antioxidant capacity, the use of a battery of tests contributes to better characterization of the antioxidant capacity of olive oil. [ABSTRACT FROM AUTHOR]

Polyunsaturated fatty acids contribute to the suppression of immune system functions. For this reason, n-3 polyunsaturated fatty acids have been applied in the resolution of inflammatory disorders. Although the inhibition of several immune functions promotes beneficial effects on the human health, this state may lead to a significant reduction of immune protection against infectious micro-organisms (viruses, bacteria, fungi and parasites). Nevertheless, less attention has been paid to the action of olive oil in immunonutrition. Olive oil, a main constituent of the Mediterranean diet, is capable of modulating several immune functions, but it does not reduce host immune resistance to infectious microorganisms. Based on these criteria, we corroborate that olive oil administration may exert beneficial effects on the human health and especially on immune system, because it contributes to the reduction of typical inflammatory activity observed in patients suffering from autoimmune disorders, but without exacerbating the susceptibility to pathogen agents. The administration of olive oil in lipid emulsions may exert beneficial effects on the health and particularly on the immune system of immunocompromised patients. Therefore, this fact acquires a crucial importance in clinical nutrition. This review contributes to clarify the interaction between the administration of diets containing olive oil and immune system, as well as to determine the effect promoted by this essential component of Mediterranean diet in the immunomodulation against an infectious agent. [ABSTRACT FROM AUTHOR]

In this study, eighteen olive varieties, originating from Spain, France, Italy, Greece and Algeria, and maintained at the olive experimental station of Boughrara (arid region of Tunisia) were evaluated for their oil yield and fatty acid composition. The analysis of variance revealed significant differences among varieties for all traits (p < 0.01). The Hierarchical Cluster Analysis (HCA) classified the varieties into three main groups. The first group included a subgroup which is composed of seven olive varieties (Cornezuelo, Verdial de Vélez-Málaga, Leccino, Coratina, Koroneiki, Lechín de Granada and Changlot Real) characterized by high oil yield with high oleic, low palmitic and linoleic acid contents. The fatty acid compositions of the oils from these varieties comply with international standards and show more beneficial characteristics than the oil obtained from Chemlali: the most abundant olive cultivar in Tunisia. Finally, the main fatty acids (palmitic (C16:0), oleic (C18:1) and linoleic (C18:2)) of nine of the studied virgin olive oils were compared to those sampled from their traditional areas. Except for Koroneiki and Oliviere oils which showed an unchanged fatty acid composition and for Cornezuelo oil in which the level of oleic acid raised and the level of linoleic acid decreased, most of oils showed a decrease in oleic acid rates and an increase in palmitic and linoleic acid percentages as compared to those from their original sites. [ABSTRACT FROM AUTHOR]

The aim of this work was to study how the delay time between harvesting and processing affects the physicochemical and nutritional parameters of Racimilla olive (Olea europaea L.) oil. The physicochemical parameters (titratable acidity, peroxide value, coefficients of specific extinction and pigments content) changed remarkably. The nutritional parameters such as fatty acids profile, total phenols and vitamin E also suffered a change with the delay in processing. Physicochemical and nutritional parameter modifications were detrimental to olive oil quality. In conclusion, a delay in processing after harvesting is not efficient to preserve the physicochemical and nutritional quality of the olive oil from the Racimilla variety. [ABSTRACT FROM AUTHOR]

Background and aims: Concomitant intake of statins together with certain foods may affect their therapeutic effects. The purpose of this preliminary study was to determine the modulating effect of two culinary oils on the hypolipemic effect of statins. Subject and Methods: Twenty-five men with severe hypercholesterolemia and high estimate cardiovascular risk (> 20% according to the Adult Treatment Panel III of USA National Institutes of Health, ATP-III) were enrolled in an observational follow-up study to test lipoprotein profile changes after six month 20-mg/d Simvastatin treatment. Thirteen volunteers using sunflower oil as the habitual culinary fat, and 12 using olive oil, were selected by non-probabilistic incidental sampling. Volunteers consent in follow their habitual diets and to maintain diet characteristics throughout the study. Diet was evaluated through the study by three 24-h recalls and a food frequency questionnaire. Results: The energy contribution of fat (P = 0.019) and MUFA (P < 0.001) was higher in the olive oil-group while that of PUFA (P = 0.001) and alcohol (P = 0.005) was higher in the sunflower oil-group. TC/HDL-cholesterol and the ATP-III 10-year risk percent decreased more (P < 0.05) in the olive oil group. TC and the TC/HDL-cholesterol and the LDL-cholesterol/HDL-cholesterol ratios and the ATP-III 10-year risk percent decreased significantly more (P < 0.05) in the olive oil-group after BMI, energy and alcohol intakes were adjusted. Conclusion: Data suggest that although Simvastatin is a very effective hypolipemic drug, olive oil-diets in preference to sunflower oil-diets must be consumed in patients with high cardiovascular risk. [ABSTRACT FROM AUTHOR]

Copyright of Revista Española de Cardiología (18855857) is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work studies the economic relationships between the industries of refining and other links of the food- processing chain of the olive oil. In addition, the principal components of the cost structure of the refining and packaging processes are analyzed. Also, an analysis of the evolution followed by the participation of the foreign investment in the share capital of the refining industries is included. Finally, the strategies that the industries of refining are developing on the market in origin are commented. [ABSTRACT FROM AUTHOR]

A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category. [ABSTRACT FROM AUTHOR]

The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles. After different frying cycles physical-chemical modifications were monitored through the determination of several chemical (iodine value, total phenols content) and physical parameters (viscosity and ultraviolet spectra). An increase in viscosity and a decrease in iodine value, total phenol content and an increase in absorbance at 235, 269 y 280 nm were observed. In general, Somontano olive oil was revealed appropriate for domestic frying because of the high number of frying cycles permitted before reaching the polar compound limit established by Spanish legislation. [ABSTRACT FROM AUTHOR]

Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the presence of Iow quantities of any kind of hazelnut oil in olive oil. The methods were confirmed by means of internal and external validations, the latter carried out in 21 different laboratories in three inter-comparison trials. The resulting information suggests a cut-off at 8% for the method based on triglycerides and 10% for that based on the quantification of sterols. The former also shows better reliability measures in reproducibility; i.e., number of false positives, efficiency (90% vs. 82%) and Youden index (0.81 vs. 0.77). [ABSTRACT FROM AUTHOR]

This work studies the most relevant economic and social elements concerning the table olive in Andalusia, from the grove to the processing and seasoning industry. The importance of worldwide agrarian production is analysed along with its social implications and recent technological developments. The fact that the table olive industry generates more wealth and employment in relative terms than the olive oil industry is also emphasized. [ABSTRACT FROM AUTHOR]

Virgin olive oil is a natural fruit juice that conserves the flavor, aroma, vitamins and all the properties of the fruit from which it comes, being, in addition, the only vegetal oil that can be consumed as "virgin" or completely unrefined. The extraction of the juice from the olive is carried out exclusively by mechanical means in the first centrifugation step, in order to obtain directly consumable virgin olive oil. The use of enzymatic complexes in the process of a second centrifugation step has been contemplated in order to obtain a greater yield of refinable virgin oil. With this work, we attempt to demonstrate an increase in the yield of oil extraction with the use of an enzymatic complex in the second centrifugation and to confirm that its use does not affect the quality of the oils obtained. [ABSTRACT FROM AUTHOR]

The olive oil production generates different subproducts, among them the wastewater or alpechín, which represents a serious environmental problem. In all producing countries the alpechín is a very polluting residue, due to its high organic composition, its inhibitory effects and the tendency of its components to suffer biological oxidation. These characteristics and the limited period of time of production make its elimination difficult. The olive oil industry in Argentina is in expansion nowadays. In Mendoza, this activity has a long tradition and also a considerable environmental impact. The purpose of the present work is to give information about the physical-chemical characteristics of the olive oil mill effluents from Mendoza (Argentina) in order to better know the reality of the local industry and to review the legal specifications for wastewaters. The effluents from two factories were evaluated in three sampling points: beginning of the process, exit of the factory and settling ponds. Ions, pH, electric conductivity, BOD and COD were analyzed. The results obtained allow us to conclude that the physical-chemical characteristics of the effluents depend on the method for oil extraction applied and the eventual dilution with washing water. The underground water quality used in the process does not limit the generation of an easy to recycle effluent. The environmental problem is the production of an effluent with a high content of organic and inorganic compounds and low pH. These properties avoid the elimination of these effluents into rivers or open conduits because they do not perform the legal dispositions. In consequence olive oil mills must to depurate adequately its effluents prior to the elimination or reutilization. [ABSTRACT FROM AUTHOR]

In this paper a complete review of by-products coming from the olive oil refining process is reported. By-products from both chemical and physical refining are discussed, along with their compositional properties. Also the technological aspects of by-product valorisation are discussed in comparison with the competitors coming from other oils and fats. The only olive oil by-products having unique composition are the ones containing squalene in high concentration. [ABSTRACT FROM AUTHOR]

The paper describes the industrial installations and equipments used by the olive oil sector for olive oil packing, the different types of containers used (plastic, glass, tin, and carton), and the diverse technologies applied for filling, stoppering, labelling, and packing as well as the trend and new technologies developed according to the material of the containers and the markets' demands. Some logistic aspects such as palletization, storage, and shipment of final products are also discussed. The use of modern tools and codification systems like EAN 128 permits to follow the product distribution and assure the traceability of packed oils. The last part of the article includes the world and EU production and consumption of olive oil, paying special attention to the peculiarities of the main EU producers Spain, Italy, Greece, and Portugal). Finally, the olive oil consumption in third countries is analysed and the consumption and its trend in merging markets like USA, Australia, and Japan commented. [ABSTRACT FROM AUTHOR]

Over the last 10 years the manufacture of olive oil has undergone important evolutionary changes in the equipment used for the separation of olive oil from the remaining components. The latest development has been the introduction of a two-phase centrifugation process in which a horizontally-mounted centrifuge is used for a primary separation of the olive oil fraction from the vegetable solid material and vegetation water. Therefore, the new two-phase olive oil mills produce three identifiable and separate waste streams. These are: 1) the wash waters from the initial cleansing of the fruit; 2) the wash waters from the secondary centrifuge and 3) the aqueous solid residues from the primary centrifugation. As well as offering process advantages they also reduce the water consumption of the mill. The introduction of this technology was carried out in 90% of Spanish olive oil factories. Therefore, the new two-phase olive mill effluents (TPOME) are made up of the mixture of effluents (1) and (2), the total volume of TPOME generated being around 0.25 l/kg of olives processed. In addition, the solid residue (two-phase olive pomace, TPOP) has a high organic matter concentration giving an elevated polluting load and it cannot be easily handled by traditional technology which deals with the conventional three-phase olive cake. So, this paper aims to report the main features and characteristics of TPOME, and of TPOP, as compared to the classical olive mill wastewater (OMW) and olive cake derived from the three-phase manufacturing process. The advantages and disadvantages of the two-phase decanting process will be summarized. Among the treatments reported for TPOME, aerobic processes in completely mixed and activated sludge reactor showed high COD removal efficiencies. Kinetic constants of the aerobic processes were also compared at different operational conditions. The report also includes the following findings: assays of anaerobic digestion of wastewaters from the washing of olives, of olive oil and the two together using fluidised-beds and hybrid reactors; the kinetics, performance, stability, purification efficiencies and methane yield coefficients; other purifying methods for TPOME treatment including oxidation (with different chemical oxidants) and physico-chemical treatments (using different coagulants and flocculants); the anaerobic digestibility of TPOP using different influent substrate concentrations; kinetic studies of anaerobic digestion of TPOP and mass balances to predict the behaviour of the reactor and simplified kinetic models for studying the hydrolysis, acidogenic and methanogenic steps of one and two-stage anaerobic digestion of TPOP. Finally, other methods for treatment and use of TPOP were mentioned, including composting, production of alcohols, mannitol, and other added - value compounds such as monosaccharides, oligosaccharides, arabinose and glucose. Furfural and activated carbons were also produced from TPOP and included in the report. [ABSTRACT FROM AUTHOR]

Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and tocopherols are some issues for the process. The stringent environmental requirements and the target of industry for continuous improvements and cost savings, forcing equipment manufacturers to innovations and new products. The complete removal of polycyclic aromatic hydrocarbons during pomace oil process and the utilization of distillates are also important areas for research and development. [ABSTRACT FROM AUTHOR]

Until the 1940s, when production economics and labor shortages became pressing, olives around the world were hand harvested. Despite 60 years of research, mechanical olive harvesting is still not a common commercial practice. There are two major reasons for this. First, trees over 20 years old are too tall and poorly structured for mechanical harvesting. Second, mechanical harvesting research for table olive production has not been sufficiently focused on the final goal, processed fruit quality. For oil olives, which are physiologically mature at harvest and require less removal force, advances in both trunk shaking and picker head technology are advancing rapidly. Also, as olive oil is enjoying a renaissance around the world new orchards are being planted in the hedgerows that facilitate mechanical harvesting. For table olives however, mechanical harvesting is still in the developmental stage. The research being done now, unlike earlier work, focuses on the parallel goals of efficient fruit removal and final processed product quality. Within 10 years most olive oil orchards of suitable tree size and shape will be mechanically harvested. When table olives will be routinely harvested mechanically cannot be predicted. [ABSTRACT FROM AUTHOR]

The greatest deterioration of olive oil is due to poor handling of the olives during the time between harvesting and processing. Storage of olive fruits is carried out by simple heaping in fruit piles, waiting their processing. These fruits develop all kinds of degenerative processes in a short period of time. Oils obtained from them show characteristics hydrolytic and oxidative deteriorations confirmed by their high acidity values, peroxide value or ultraviolet absorbance at 232 and 270 nm. To avoid this situation, the industry is currently reducing the interval between harvesting and processing, through an increase in milling capacity. However, the equipment necessary for preventing the accumulation of fruit in January would be unnecessary for the rest of the season. In this chapter, refrigeration of the olive fruits, or the use of physical treatments, to allow the processing of unripe fruits, are analysed as possible alternatives. [ABSTRACT FROM AUTHOR]