Introduction

• Olive oil is derived from the olive tree of the Oleaceae family which
originates from the Mediterranean region.

• The olive tree produces the olive fruit which has been held in high
regard since the ancient Islamic and Biblical traditions.

• 95% of the cultivation occurs in the Mediterranean basin, with Spain

accounts for 40% of the global olive oil production.
Determinants of olive oil quality
• The quality depends upon the ripeness during harvest and environmental growth
conditions.

• Types of olive oil:

• Extra virgin oil – highest quality

• Upon harvesting, the olives are first crushed then homogenized and pressed

• After the first press, the oil produced is called extra virgin olive oil which is of highest
quality.

• Virgin olive oil is produced following the second pressing giving it of lesser quality.
 1. Extra virgin oil – 2. Virgin olive oil – 3. Refined olive oil –
Types of highest quality
• Produced after the first
moderate quality
• Produced following the
lowest quality
• Not fit for human
olive oil: press of olives . second pressing of the
olives.
consumption (due to
poor flavour), hence is
processed with heat,
chemicals, and/or
filtration.
Components

1. Saponificable fraction (98-99%) - Monosaturated Fatty acids and

oleic form most of it

2. Non-saponificable fraction – phenols (hydroxytyrosol), esters,

pigments, hydrocarbons.
Nutritional value