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Characteristics
Origin and history
Description
Olive oil is known from the prehistoric ages as amphoras that contained the golden liquid were discovered all around the Mediterranean basin. Phoenicians grew olive trees in Syria and Palestine and later the Greeks spreaded the crop out all over the Mediterranean countries. Cristopher Columbus introduced it in America and finally in 18th Century Californian olive oil was commercialized. At present it is also possible to find olive groves in Africa, Japan or China.
The main organization dealing with olive oil quality standards is the International Olive Oil Council (IOOC). The standards were adopted on June 6th 1996, during the 74th IOOC Congress. They are recognised by most national or international associations, such as Australian Olive Oil Association (AOOA), North American Olive Oil Association (NAOOA), Tunisian Association of olive oil producing cities, Corporazione dei Mastri Oleari, Euromediterranean Federation of olive oil municipalities (FEMO), Olive Oil Industry Federation (FEDOLIVE) ...
The term olive oil refers exclusively to oil obtained from the fruit of the olive tree. It excludes all other oils obtained by using solvents or re-esterification. Virgin oil denomination is reserved for oil produced in a mechanical process and at a temperature which does not damage its intrinsic properties. Refined olive oil corresponds to a processed product which keeps the same triglyceric structure. Mixing olive oil with other kinds of oil is prohibited.
