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Effects of a compost made from the solid by-product (”alperujo”) of the two-phase centrifugation system for olive oil extraction and cotton gin waste … [An article from: Bioresource Technology]

This digital document is a journal article from Bioresource Technology, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

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A pot experiment was conducted on a low-fertility calcareous soil in order to evaluate the effect on ryegrass growth and nutrient uptake of an organic fertiliser obtained by composting ”alperujo” and cotton gin wast

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History Of Olive Trees

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History Of Olive Trees

By: Pat Malcolm
Posted: Jul 30, 2006
Views: 863

Olive trees, ‘Olea europaea,’ are the oldest fruit trees and certainly are one of the most important fruit trees in history. Olive tree culture has been closely connected to the rise and fall of Mediterranean empires and other advanced civilizations throughout the ages. Because olive trees offered wealth and future food supplies to established civilizations, the agricultural nations became stable societies, resulting from a secure expectation from past experience of an uninterrupted food and olive oil supply. This factor was a necessary requirement for population growth and increase. Dependable fruit production and olive oil production means that olive trees must exist in a stable society and a peaceful environment. That stability must extend for many years, since most ancient seedling olive trees required eight or more years before ever producing the first crop of fruit. Productive orchards of olive trees meant that a foundation of the great empires of Greece and Rome had arisen and developed into complex economic and political forces. It is interesting to note that the historical decline of these empires corresponded to the destruction of their olive tree orchards that reduced the available supplies of olives, olive oil, olive wood, and olive soap. In connection with the destruction of olive orchards, it is interesting to note that in the Israeli wars with Palestine, 50,000 olive trees were destroyed by Israeli bulldozers. That act of agricultural destruction resulted in considerable anger and unrest along the Gaza strip and the West Bank, because the economic livelihood of many Palestinian farmers depended on their products from the uprooted olive trees. Additionally, the olive tree was historically a ‘peace and goodwill’ symbol, and when the olive trees were leveled near the city of Bethlehem, the birthplace of Jesus and the “Cradle of Biblical History,” that elimination of olive trees seemed like a deliberate provocation to end the ‘peace’ with the Palestinian settlers and farmers.

The Greeks recognized that in their vast empire they must avoid hostilities and war during the period that the Olympic Games were being conducted, and they declared a worldwide armistice so that their complete attention could be directed toward their athletic events and games.

Medical properties of olive oil were reported by many ancient Greek writers and philosophers, their importance in creating nutritional benefits and wealth for Greek citizens continues abundantly today–some Greek olive tree orchards containing a million or more trees. Aristotle wrote extensively about the accepted methods of successfully growing olive trees.

Greek mythology records that Athena, the Goddess of wisdom and peace, struck her magic spear into the Earth, and it turned into an olive tree, thus, the location where the olive tree appeared and grew was named Athens, Greece, in honor of the Goddess, Athena. Local legend tells us that the original olive tree still stands growing after many centuries at the ancient sacred site. Citizens still claim that all Greek olive trees originated from rooted cuttings that were grown from that original olive tree. Homer claimed in his writings that the ancient olive tree growing in Athens was already 10,000 years old. Homer stated that Greek courts sentenced people to death if they destroyed an olive tree. In 775 BC Olympia, Greece, at the site of the ancient Olympic stadium, athletes competed and trained, and winners were triumphantly acclaimed and crowned with a wreath made of olive twigs. Ancient gold coins that were minted in Athens depicted the face of the Goddess, Athena, wearing an olive leaf wreath on her helmet holding a clay vessel of olive oil. The Greeks began olive cultivation in 700 BC. The sacred lamp that was used in ancient Greek culture for lighting dark rooms at night was fueled by olive oil. Aged olive oil was also used in sacred anointing rituals of the church at weddings and at baptisms. Herodotus wrote in 500 BC, that the growing and exporting of olives and olive oil were so sacred that only virgins and eunuchs were allowed to cultivate orchards of olive trees. The first documented plantings of olive trees may have occurred during the Minoan civilization on the island of Crete and are believed to have been growing around 3500 BC. That civilization predates the discovered Mycenae olive fossils from 1600 BC and later in the Greek empire. Sturt Manning, an archeologist from Cornell University, reported in Live Science Magazine (Apr 28, 2005) that the most devastating volcano in 10,000 years occurred on the Greek Island of Thera, after which the city of Akrotiri was totally buried by the falling ash. The finding of olive wood and olive seed fossils buried near the site has shown through carbon dating that the volcanic eruption occurred between 1660 and 1600 BC and may have contributed to the total destruction of the advanced Minoan civilization (Atlantis) on the isle of Crete and may have led to the formation of the Sahara desert in North Africa after vaporizing the native forests there.

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Choosing the Right Olive Oil

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Choosing the Right Olive Oil

By: Olio&Olive;
Posted: Jun 18, 2010

ANYONE CAN LEARN TO RECOGNIZE AN EXCELLENT ITALIAN EXTRA VIRGIN OLIVE OIL!

A 1996 study by the FDA found that 96% of the olive oils they tested, while being labeled 100%, had been diluted with other oils. A study in Italy found that only 40% of the brands labeled “extra virgin” actually met those standards. Italy produces 400,000 tons of olive oil for domestic consumption, but 750,000 are sold. The difference is made up with highly refined nut and seed oils.

If you want to find healthy and high-quality olive oil, you should focus on some very important things before heading to your local gourmet store to buy a bottle:

Read more articles
Grading and Tasting Olive Oil
Choosing the Right Gourmet Olive Oils to Add Flavor to Any Dish
Olive Oil: A Weight Loss Blessing
Coconut oil products: The benefits and its uses

What should I read on the label? One of the most significant pieces of information is the date of harvest together with the expiration date. Did you know that olive oil loses fruitiness and flavor as it ages and after maximum two years from the harvest it will be oxidized and rancid? Toss out and replace bottles which you have had for over a year and a half.

The importance of packaging. A dark bottle, a bottle wrapped in foil, a bottle packaged in cardboard or wooden box is a MUST to preserve the quality because it must be kept away from direct light whenever possible.

Is the color important? ABSOLUTELY NOT! Official tasters always use dark glasses so that their sense is not influenced by the color. Many times oils are chemically manipulated to be greener because customers believe that greener oil is better. This is just not true!

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Olio&Olive; – About the Author:

As you may have guessed, we are seriously passionate about food, and especially about olive oil. As Italians, we were raised on it and probably have rarely gone without it on a daily basis. It is our Golden Nectar. It was drizzled into our first “pappe” (mushy baby meals), spiced to top our pizzas, passed around the table to dress our salads, rubbed liberally on every roast, poured generously into every sauce, used in lieu of butter in our favorite sweets – we’ve even seen our grandmothers condition their hair with the olive oil sitting in the kitchen cupboard!

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Source: http://www.articlesbase.com/cooking-tips-articles/choosing-the-right-olive-oil-2676406.html

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The History of Olives and Olive Trees

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The History of Olives and Olive Trees

By: Abel Jones
Posted: May 17, 2010

Olive trees, ‘Olea europaea,’ are the oldest fruit trees and certainly are one of the most important fruit trees in history. Olive tree culture has been closely connected to the rise and fall of Mediterranean empires and other advanced civilizations throughout the ages. Because olive trees offered wealth and future food supplies to established civilizations, the agricultural nations became stable societies, resulting from a secure expectation from past experience of an uninterrupted food and olive oil supply. This factor was a necessary requirement for population growth and increase. Dependable fruit production and olive oil production means that olive trees must exist in a stable society and a peaceful environment. That stability must extend for many years, since most ancient seedling olive trees required eight or more years before ever producing the first crop of fruit. Productive orchards of olive trees meant that a foundation of the great empires of Greece and Rome had arisen and developed into complex economic and political forces. It is interesting to note that the historical decline of these empires corresponded to the destruction of their olive tree orchards that reduced the available supplies of olives, olive oil, olive wood, and olive soap. In connection with the destruction of olive orchards, it is interesting to note that in the Israeli wars with Palestine, 50,000 olive trees were destroyed by Israeli bulldozers. That act of agricultural destruction resulted in considerable anger and unrest along the Gaza strip and the West Bank, because the economic livelihood of many Palestinian farmers depended on their products from the uprooted olive trees. Additionally, the olive tree was historically a ‘peace and goodwill’ symbol, and when the olive trees were leveled near the city of Bethlehem, the birthplace of Jesus and the “Cradle of Biblical History,” that elimination of olive trees seemed like a deliberate provocation to end the ‘peace’ with the Palestinian settlers and farmers.

The Greeks recognized that in their vast empire they must avoid hostilities and war during the period that the Olympic Games were being conducted, and they declared a worldwide armistice so that their complete attention could be directed toward their athletic events and games.

Medical properties of olive oil were reported by many ancient Greek writers and philosophers, their importance in creating nutritional benefits and wealth for Greek citizens continues abundantly today–some Greek olive tree orchards containing a million or more trees. Aristotle wrote extensively about the accepted methods of successfully growing olive trees.

Greek mythology records that Athena, the Goddess of wisdom and peace, struck her magic spear into the Earth, and it turned into an olive tree, thus, the location where the olive tree appeared and grew was named Athens, Greece, in honor of the Goddess, Athena. Local legend tells us that the original olive tree still stands growing after many centuries at the ancient sacred site. Citizens still claim that all Greek olive trees originated from rooted cuttings that were grown from that original olive tree. Homer claimed in his writings that the ancient olive tree growing in Athens was already 10,000 years old. Homer stated that Greek courts sentenced people to death if they destroyed an olive tree. In 775 BC Olympia, Greece, at the site of the ancient Olympic stadium, athletes competed and trained, and winners were triumphantly acclaimed and crowned with a wreath made of olive twigs. Ancient gold coins that were minted in Athens depicted the face of the Goddess, Athena, wearing an olive leaf wreath on her helmet holding a clay vessel of olive oil. The Greeks began olive cultivation in 700 BC. The sacred lamp that was used in ancient Greek culture for lighting dark rooms at night was fueled by olive oil. Aged olive oil was also used in sacred anointing rituals of the church at weddings and at baptisms. Herodotus wrote in 500 BC, that the growing and exporting of olives and olive oil were so sacred that only virgins and eunuchs were allowed to cultivate orchards of olive trees. The first documented plantings of olive trees may have occurred during the Minoan civilization on the island of Crete and are believed to have been growing around 3500 BC. That civilization predates the discovered Mycenae olive fossils from 1600 BC and later in the Greek empire. Sturt Manning, an archeologist from Cornell University, reported in Live Science Magazine (Apr 28, 2005) that the most devastating volcano in 10,000 years occurred on the Greek Island of Thera, after which the city of Akrotiri was totally buried by the falling ash. The finding of olive wood and olive seed fossils buried near the site has shown through carbon dating that the volcanic eruption occurred between 1660 and 1600 BC and may have contributed to the total destruction of the advanced Minoan civilization (Atlantis) on the isle of Crete and may have led to the formation of the Sahara desert in North Africa after vaporizing the native forests there.

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Zoe Extra Virgin Olive Oil, 1-Liter Tins (Pack of 2)

• Awarded “Best Choice” by the NY Times
• Favored E.V.O.O. among nation’s top chefs
• Exclusively from Castilla-La Mancha, Spain
• Sensuous balance of delicate fruit and luscious butter with a slight hint of pepper
• Certified OU Kosher

First cold pressing. As light is harmful to the quality and life of olive oil, Zoe comes to you in an attractive tin which not only protects and preserves the oil, but may also be used as a decorative vase when empty. Savor the exquisite fresh fruit aroma, the glowing rich color and distinctive flavor of Zoe as it magically enhances all that it touches. Product of Spain.

List Price: $ 25.00

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Find Out About Helpful and Nutritional Information About Olive Oils

By: Paul Zayer
Posted: Mar 30, 2008

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Should I begin to use olive oils at home? Read more and a lot of questions related to olive oils will be answered here.

One of the oldest foods known to mankind comes from the olive tree, native to Mediterranean regions. The olive tree is mentioned frequently in the Bible, also in the Garden of Gethsemane and well-known in the Jewish tradition, where the oil miraculously burned for eight days. Olive oils occupy a major place today, a subject of cooking delights, winning praises from nutritionists as a healthy way to avoid cholesterol problems.

A lot of countries where olive trees thrive declare that the olive oils they produce locally is superior. There are different class, with different uses suitable to a given gastronomic application. To the average cook, the subject of olive oils may prove unclear. When do you use cold-pressed, extra virgin oil? To dress your salad perfectly, which kind of oils is suitable? What’s best for general cooking? Spanish or Italian? Let’s take a quick look at what’s offered and try to clarify some of the mystery.

All olive oils are missing one component you can find in almost every other type of oil – cholesterol. As a starting point, you know you’re making a healthy diet choice when you opt for olive oils.

Read more articles
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Know About Olive Oil

Now let’s talk about country of origin? Italy, Spain, Greece and France all have prolific olive producing regions, and compete with one another for the top rank in quality and purity.

The truth is that every olive producing region has climate and soil conditions, giving a distinctive character to the oils produced and doesn’t have much to do with an inherent level of quality that can be identified as inferior or superior. Climate and soil makeup procure a distinctive flavor, amounting to simple preference or affinity of special oils to foods within the same locale.

The grading of olive oils is another story. The refinement of the product is defined by grading, mostly noticeable in the acidity.

The “extra virgin” label is designated to the first “cold” pressing of the olives. This designation prescribes a maximum of 0.8% acidity, suitable for the finest salad dressing, where the top flavor of the cold pressing is recognised.

Oils called “virgin” are known to be a lower class, but still an acceptable salad dressing quality. Virgin olive oils must not contain more than 2% acidity, and must not contain refined oil. As the delicate flavor will be lost in cooking, virgin oils should not be wasted in cooking.

Products just labelled “olive oil” do not aspire to strong or refined flavours and are best suited to cooking. Likewise, a label that says “100% pure” or “Imported from Italy” could be misleading, implying a degree of quality that is not warranted. Such labels indicate the lower end of quality, composites of oils from many countries, suitable to frying without the fine distinctive essence and low acidity of virgin olive oils.

Among chefs, olive oil is a cult thing. It’s important to understand the grades if you want to get the most from your cooking. Anyhow, remember that these oils have no cholesterol and it will do your heart good to understand the fine points. So here you go, I hope you will look at olive oils in a different way from now on. Take care of your health now, do not wait.

Paul Zayer – About the Author:

This well known author is an Internet expert and really likes sharing his knowledge with readers like you. Discover more now about Nutrition and about Olive Oils advice at his web site http://www.foodnutritioninformationguide.com

Source: http://www.articlesbase.com/health-articles/find-out-about-helpful-and-nutritional-information-about-olive-oils-373440.html

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Olive Oil: Liquid Gold From the Gods

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Olive Oil: Liquid Gold From the Gods

By: Joy Harrison
Posted: Sep 18, 2008
Views: 294

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Why is olive oil so healthy?

It may seem contrary to popular belief, but the health benefits of olive oil come from its fat.  In fact, olive oil is one of the healthiest fats you can eat. Although everyone knows too much fat can make you fat, as well as contribute to heart disease, many people don’t realize that too little fat is not healthy either. Your body requires enough essential fatty acids to function properly and stay healthy.

Fats can be broken down into 2 main categories: saturated and unsaturated.  Saturated fats are the ones most doctors and nutritionists will tell you to avoid because they have been shown to raise cholesterol levels which can contribute to heart disease. The other category of fats is unsaturated. These fats come in two forms: polyunsaturated and monounsaturated, and both are healthy fats in moderation.

What makes olive oil special is that it’s a monounsaturated fat. This fat has been shown to not only lower your bad cholesterol levels (LDL) but can also raise your good cholesterol levels (HDL). This amazing oil has also been shown to help lower blood pressure and protect against strokes.  This is good news for everyone; particularly those with heart disease and anyone who needs to watch their cholesterol.

Olive oil is not only healthy, but it is delicious and is the popular cooking oil for Italian and Mediterranean foods. You can easily incorporate olive oil into your cooking once you know what to purchase and how to cook with it.

Read more articles
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Knowledge about the different olive oils – extra virgin what’s that ?
Food Gifts: Olive Oil, Balsamic Vinegars and More!
Know About Olive Oil

What are the differences between the various types of olive oil? 

When purchasing olive oil you will find there are four main types:

 Extra Virgin  is made from the first press of the best olives and is the richest in taste and color. It is the highest quality and also the most expensive, therefore the best extra virgin olive oils are often used to drizzle over salads and finished dishes or dips for bread rather than cooking.

Virgin olive oil is a high quality oil that is also made from the first press of the olives but contains a little less acidity than the extra virgin. It can be used for cooking because it’s less expensive yet still has a great taste.

Olive oil or Pure Olive Oil is made from the second press of the olives and then is filtered and refined. It does not have the same rich flavor of the higher quality varieties but is much less expensive; therefore, if price is a concern this is a good choice of oils for cooking.

Light Olive Oil -Don’t let the name fool you. The term “light” only describes its taste and does not imply it has less fat or calories. This is the lowest quality oil and therefore is also the cheapest. It is made from the last press of the olives and blended with other light oils, such as Canola. This oil is great for those who want to enjoy the health benefits of olive oil without the heavy taste of the other olive oils.

 You do need to be careful when cooking with olive oil because it has a rather low smoke point and can burn at high temperatures. It’s best to use lower temperatures, but one way around this is to mix olive oil with clarified butter (ghee) when using it for higher temperatures; however, it is not the best oil to choose for deep frying. This would destroy its delicate taste and healthy properties.

Mediterraneans have enjoyed the health benefits of olive oil for centuries and we are lucky this wonderful oil is now available around the world. Try adding some extra-virgin olive oil to your diet.

To learn how to cook with olive oil, visit www.italian-cooking-made-easy.com

Joy Harrison – About the Author:

Joy Harrison is an experienced home cook and cooking instructor. She has studied many regional cuisines at her local culinary arts school and loves to find easy ways to prepare great home cooked meals in today’s busy world. Visit her site at www.italian-cooking-made-easy.com

Using and Storing Olive Oil

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Using and Storing Olive Oil

By: Olio&Olive;
Posted: May 11, 2010

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Like all fats, olive oil is a delicate product. It becomes rancid very easily and needs  to be
stored carefully to preserve its flavor and health-giving properties. It should be stored in a
clean, dry place at temperatures between 15-20˚C.

There are two main problems to bear in mind when storing olive oil: it is easily “polluted”
by other odors and goes off relatively quickly. It absorbs other aromas and odors and this
makes it an excellent base for essences and perfumes. However, in the same way that is
absorbs perfumes it will also take on any bad smell to which it is exposed. For this reason
oil should always kept in clean, odorless containers and stored in cupboards or rooms
where it is not exposed to strong smells, such as smoke, paint, mold or fuels.

Like many natural products, olive oil passes through a series of life stages. Newly pressed
extra virgin olive oil is often not well balanced and can be aggressive and disorganized in
aroma and flavor. It stabilizes about a month after production, acquiring harmony and its
own special character. Month-old oil is at its peak, from then on it gradually loses aroma
and intensity. After two years it is flat and tired and should be thrown away.

Before you bring olive oil home, pay attention to where it has been shelved in the
store. Make sure it is stored in cans or tinted glass bottles and pass on those stored
under bright lights or close to window. Look for the harvest and expiration date.

Bottles of olive oil should not be refrigerated. Condensation can occur on the lid and
drip water back into the oil, which could spoil the oil’s flavor and cause rancidity.

Read more articles
Choosing the Right Olive Oil
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Learn more about olive oil at www.OlioAndOlive.com

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Olio&Olive; – About the Author:

www.OlioAndOlive.com

As you may have guessed, we are seriously passionate about food, and especially about olive oil. As Italians, we were raised on it and probably have rarely gone without it on a daily basis. It is our Golden Nectar. It was drizzled into our first “pappe” (mushy baby meals), spiced to top our pizzas, passed around the table to dress our salads, rubbed liberally on every roast, poured generously into every sauce, used in lieu of butter in our favorite sweets – we’ve even seen our grandmothers condition their hair with the olive oil sitting in the kitchen cupboard!

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Source: http://www.articlesbase.com/cooking-tips-articles/using-and-storing-olive-oil-2347978.html

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Grades of Olive il

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Grades of Olive il

By: Matthew Dowd
Posted: Nov 25, 2009

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In Australia, you will probably find three different grades of olive oil displayed on the shelfs of any supermarket. These grades are:

Extra Light – This type of olive oil has a light colour and also very light taste of olives. It is perfect for making cookies, biscuits, cakes, pastries and any other dish that needs only a hint of olive taste.

100% pure olive oil – The most versatile of the oils. This is a blend of refined oil with some olive oil and has a mild olive flavour.

Extra virgin olive oil – The most popular and the best type of olive oil available on the market. This oil is made from perfect olives crushed as soon as possible after harvest, thereby retaining the full body of the flavour and the aroma of the olives. This oil also has the most health benefits of all. Technically speaking, oil is classified as ‘extra virgin’ if it has a perfectly balanced flavour and the free acidity level is no more than 1%.

Read more articles
Knowledge about the different olive oils – extra virgin what’s that ?
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Benefits Of Olive Oil

Nullamunjie Extra Virgin Olive Oil is a robustly fruity oil with excellent complexity of flavours and length of pepper and a beautiful herbaceous aroma. As with all olive oils classified as extra virgin, acidity levels are less than 0.8%. In the case of Nullamunjie extra virgin olive oil, they are considerably less, never having exceeded 0.2%.

Olive Groves in Victoria

Nullamunjie olive groves are situated on the lower slopes of Mount Stawell on the banks of the Tambo River at Tongio. Tongio is the district between Swift’s Creek and Omeo in the mountains of eastern Victoria. The climate there is very similar to that of Tuscany, with hot summers and cold winters, so the varieties of olives chosen were those traditionally grown in Tuscany – Frantoio, Correggiola and Leccino, with the graceful Pendolino used as a cross-pollinator.

The first grove of 600 Correggiola trees was planted in 1998, with further groves of Correggiola, Frantoio and Leccino planted in subsequent years to a total, to date, of just over 3,000 trees. Nullamunjie is a true single estate olive oil, grown, pressed and bottled on the estate. The olives are taken fresh from the grove to the press and processed within hours of being plucked from the tree. To know more about Nullamunjie and the oils offered by them, please visit their website at www.nullamunjie.com.au.

Matthew Dowd – About the Author:

Mathew is a Chef by profession and is in the profession by more than 20 years. He loves to travel and blog on Cooking.

Source: http://www.articlesbase.com/food-and-beverage-articles/grades-of-olive-il-1502783.html

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The ancient city of Aleppo is home to some of the finest Olive Oil Soap producers in the Middle East. Laurel & Olive Oil soap has been produced in Syria for approximately 1300 years.
The traditional Large blocks of soap are made by hand using traditional methods, these soaps are cut into blocks and stamped with the mark of the producer, the soaps are then set out to dry for 6 to 9 months on racks in well aerated arches.
In the course of drying, not only does the outside get harder, but the colour transforms from an olive green to a beautiful deep gold.

The benefits of Aleppo Soap?
Aleppo Soaps are renowned for helping to improve minor skin complaints such as acne, psoriasis, eczema and dandruff.
Aleppo soap can be also be used for body, hair & face, and makes a fabulous shaving soap! It can also be used for washing clothes!

The main raw material is Olive Oil, NOT animal fat as in “Palmolive” or “Simple Soap”

What is added is Bay leaf extract (Laurel) a natural antiseptic long revered for its efficacy.
It contains NO “sodium tallowate”, or beef dripping* that is said to clog pores
It contains NO Chemicals to help it smell, retain its colour etc, that can irritate your skin
It has been rated very highly by people with problem skin.
It is deep cleansing with natural antiseptics, it hates spots and pimples.
* look out for “sodium tallowate” on the labels of well known soaps including Palmolive, Imperial Leather, Lux etc

The history of Aleppo Soap.
The history of soap-making in Aleppo.is nothing if not vague and just when the industry achieved major proportions in Aleppo is not exactly known; certainly several hundred years ago there was an established industry based in the many small workshops concentrated in the Bab Qinnisrin area of Aleppo that formed the basis of what is today one of the city’s most important products.

Today there are 26 producers large enough to be listed by the Syrian-European Business Centre (SEBC) and many smaller and purely domestic ones besides.

How is Aleppo Gold Soap made?
In a skilled process, olive oil is converted to soap (saponified) and then bay leaf extract is added and the product is spread out to solidify before being cut by hand into rectangular bars and individually stamped. The bars are then dried in huge aerated stacks for several months after production and the outer surface of the olive green soap goes a gentle brown through oxidation.