There are many factors which directly affect the quality of olive oil ;

• Acidification (FFA content of olive oil)

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits.

System of harvesting.

Storage of the fruit.

System of oil extraction.

Storage of oil.

• Rancidity

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits. (antioxidant content)

Storage of the fruit. (antioxidant content)

Storage of oil. (light, material of container, temperature, presence of impurities or metallic traces)

• Organoleptic

Variety, climate and degree of ripeness of the fruit.

Quality of olive fruits.

Storage of the fruit.

Storage of oil.

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OLIVE OIL PROCESSING

Originating in Asia, the olive is one of the oldest crops known to mankind. It later spread through all the countries bordering Mediterranean Sea where 98% of the world’s olive trees are concentrated and over 90% of the world’s olives are produced.
The table below shows how the olive is distributed by country:

The composition of olive fruits depends on the stage of ripeness or maturity. In ripe fruit, the kernel makes up 2-3% of the total weight, the stone some 13-23%, the pulp (mesocarp) some 65-92% and skin 1-2%.
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1. Cleaning the Olives. Stems, twigs and leaves are removed and the olives may or may not be cleaned with water to remove pesticides, dirt, etc. Rocks and Sand will quickly wear out a centrifugal decanter or oil separator, reducing life span from 25 to as little as 5 years.

2. Grinding the olives to paste Stone Olive Mills : Stone rollers or wheels roll in circles on a slab of granite to grind the olives into a paste

Advantages

can be adapted to olive and pit size to optimize paste characteristics

doesn’t cut the skin, releasing less chlorophyll

formation of larger size drops of oil, minimizing mixing times

paste isn’t heated

less phenols so less bitter oil

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NAME OF THE COMPANY: CORLEONE OLIVE OIL

LEGAL CONDITION : Ltd. Co.

MAIN ADDRESS : Organize industry region NO: 7 HATAY

1. INTRODUCTION

1.1. BRIEF HISTORY OF THE OLIVE

The olive is a member of the botanically family Oleaceae which complies 600 species in 24 genera (one extinct) and occur on all continents. (From Johnson 1957) The only edible species is Olea europaea. The Olive was a native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago.  It is among the oldest known cultivated trees in the world – being grown before the written language was invented.   It was being grown on Crete by 3,000 BC and may have been the source of the wealth of the Minoan kingdom.  The

Phoenicians spread the olive to the Mediterranean shores of Africa and Southern Europe. Olives have been found in Egyptian tombs from 2000 years BC.  The olive culture was spread to the early Greeks then Romans.  As the Romans extended their domain they brought the olive with them.

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