Olive Oil: History, Production, and Characteristics of the World's Classic Oils
By P. Vossen. 2007
299 citations recorded by the source corpus.
The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. Various nonscientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. This is currently being sorted out with DNA identification. The olive tree requires some chilling; tolerates hot, dry conditions; does not like moisture during bloom, and actually produces better with some stress. As a result, olives were traditionally relegated to lands where little else would survive. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. World production of table olives is now about 1.5 million t/year. The "California Style" black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region. Oil styles are also varied, and most olive fruit (≈16 million t/year) is processed into oil. There are about 19 classic styles of olive oil produced in the world, primarily based on specific varieties grown in different regions. In some cases oils are made with a blend of regional varieties. Defective olive oil is common worldwide. The author discusses six of the world's most influential olive oil varieties 'Picual', 'Coratina', 'Koroneiki', 'Arbequina', 'Frantoio', and 'Leccino'; covers some horticultural history of oil olive cultivation and processing; and describes the most current trends toward superhigh-density plantings and automated continuous oil processing.
Subfields: Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/9f624710c042974928d864f271f0859f3b5fb6a2
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Citations in the corpus
- Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region (2014, background): “Introduction Olive oil production in modern, intensively managed orchards is becoming increasingly important in the Southern Hemisphere (Grigg, 2001; Vossen, 2007).”
- Mechanical Harvesting of Table Olives: Harvest Efficiency and Fruit Quality (2014, background): “In contrast, mechanical harvesting of oil olives has become a common practice in intensive orchards (Tous, 2011; Vossen, 2007).”
- Effects of different irrigation regimes on a super-high-density olive grove cv. “Arbequina”: vegetative growth, productivity and polyphenol content of the oil (2016, background): “Their specific cultivars were low-vigor, early bearing and self-fertile with high yield efficiencies, tolerant of fungal diseases and had thin and flexible 1-year-old shoots and a canopy architecture suitable for mechanical harvesting (Tous et al. 2008; Vossen 2007) with straddle harvesters.”