Riley, F. R. "Olive Oil Production on Bronze Age Crete: Nutritional properties, Processing methods, and Storage life of Minoan olive oil". Oxford Journal of Archaeology 21:1:63–75 (2002). Essid, Mohamed Yassine (2012). "Chapter 2. History of Mediterranean Food". MediTerra: The Mediterranean Diet for Sustainable Regional Development. Presses de Sciences Po. pp.51–69. ISBN 978-2724612486. Archived from the original on May 11, 2021 . Retrieved May 12, 2016.

Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016 . Retrieved September 6, 2017. Olive oil is produced by grinding olives and extracting the oil by mechanical or chemical means. Green olives usually produce more bitter oil, and overripe olives can produce oil with fermentation defects, so for good extra virgin olive oil care is taken to make sure the olives are perfectly ripened. The process is generally as follows: Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp.79–83. Archived from the original (PDF) on January 16, 2020 . Retrieved January 15, 2020. Williams, Daniel (September 9, 2010). "Olive pomace oil: not what you might think". Olive Oil Times. Archived from the original on April 23, 2019 . Retrieved March 15, 2019.Journalist Tom Mueller has investigated crime and adulteration in the olive oil business, publishing the article "Slippery Business" in New Yorker magazine, [78] followed by the 2011 book Extra Virginity. On 3 January 2016 Bill Whitaker presented a program on CBS News including interviews with Mueller and with Italian authorities. [87] [88] It was reported that in the previous month 5,000 tons of adulterated olive oil had been sold in Italy, and that organised crime was heavily involved—the term "Agrimafia" was used. The point was made by Mueller that the profit margin on adulterated olive oil was three times that on the illegal narcotic drug cocaine. He said that over 50% of olive oil sold in Italy was adulterated, as was 75–80% of that sold in the US. Whitaker reported that three samples of "extra virgin olive oil" had been bought in a US supermarket and tested; two of the three samples did not meet the required standard, and one of them—with a top-selling US brand—was exceptionally poor. Cold pressed or Cold extraction means "that the oil was not heated over a certain temperature (usually 27°C (80°F)) during processing, thus retaining more nutrients and undergoing less degradation". [73] The difference between Cold Extraction and Cold Pressed is regulated in Europe, where the use of a centrifuge, the modern method of extraction for large quantities, must be labelled as Cold Extracted, while only a physically pressed olive oil may be labelled as Cold Pressed. In many parts of the world, such as Australia, producers using centrifugal extraction still label their products as Cold Pressed. Olive Oil Production". Prosodol. Archived from the original on November 19, 2011 . Retrieved November 27, 2016. Soap Making from Scratch Workshop". Archived from the original on November 20, 2013 . Retrieved November 23, 2013. Oil was sometimes extracted from unripe olives, known in medieval times as anfa kinon ( Greek ὀμφάκιον, ὀμφάχινον; Latin omphacium; Arabic: زيت الأنفاق), and used in cuisine and in medicine. [41] [42] Pomace handling [ edit ]

In the ancient Levant, three methods were used to produce different grades of olive oil. [36] The finest oil was produced from fully developed and ripe olives harvested solely from the apex of the tree, [37] and lightly pressed, "for what flows from light pressure is very sweet and very thin." [38] The remaining olives are pressed with a heavier weight, [38] and vary in ripeness. [37] Inferior oil is produced from unripe olives that are stored for extended periods of time until they grow soft or begin to shrivel to become more fit for grinding. [39] Others are left for extended periods in pits in the ground to induce sweating and decay before they are ground. [40] According to the Geoponica, salt and a little nitre are added when oil is stored. [38] Olive oil is an important cooking oil in countries surrounding the Mediterranean, and it forms one of the three staple food plants of Mediterranean cuisine, the other two being wheat (as in pasta, bread, and couscous) and the grape, used as a dessert fruit and for wine. [22] a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns. Amar, Z.; Serri, Yaron (2004). The Land of Israel and Syria as Described by al-Tamimi – Jerusalem Physician of the 10th Century (in Hebrew). Ramat-Gan. p.78. ISBN 965-226-252-8. {{ cite book}}: CS1 maint: location missing publisher ( link) -- ( OCLC 607157392). Cf. Babylonian Talmud, Menahot 86a, where it says that the olives used to produce this kind of oil had not reached one-third of its natural stage of ripeness, and that it was used principally as a depilatory and to flavor meat. a b c d e f Boskou, Dimitrios; Blekas, Georgios; Tsimidou, Maria (April 2006). "4 Olive Oil Composition". Olive Oil. p.42. doi: 10.1201/9781439832028.pt2. ISBN 978-1-893997-88-2 . Retrieved March 5, 2022.Grossi, Marco; Lecce, Giuseppe Di; Toschi, Tullia Gallina; Ricco, Bruno (September 2014). "Fast and Accurate Determination of Olive Oil Acidity by Electrochemical Impedance Spectroscopy". IEEE Sensors Journal. 14 (9): 2947–2954. Bibcode: 2014ISenJ..14.2947G. doi: 10.1109/JSEN.2014.2321323. S2CID 10659764. Archived from the original on April 7, 2022 . Retrieved September 11, 2018. La marca Italia se queda con el aceite español. Noticias de Economía". El Confidencial (in Spanish). Archived from the original on October 19, 2017 . Retrieved October 19, 2017. The Olive Oil Scam: If 80% Is Fake, Why Do You Keep Buying It? 10 February 2016". Forbes. Archived from the original on September 20, 2018 . Retrieved September 19, 2018. NAOOA. "NAOOA Certified Quality Seal Program". www.aboutoliveoil.org. Archived from the original on January 3, 2020 . Retrieved January 3, 2020. Modern grinders reduce the olives to paste in seconds. After grinding, the paste is stirred slowly for another 20 to 30 minutes in a particular container (malaxation), where the microscopic oil drops aggregate into bigger drops, which facilitates the mechanical extraction. The paste is then pressed by centrifugation/ the water is thereafter separated from the oil in a second centrifugation as described before.

Nadeau, Barbie Latza (November 14, 2015). "Has the Italian Mafia Sold You Fake Extra Virgin Olive Oil?". The Daily Beast. Archived from the original on November 18, 2015 . Retrieved November 17, 2015. Oliva, Artem (March 24, 2023). "Crude Pomace Oil: The Perfect Choice for Candle Lighting — Artem Oliva Meets Israel's Growing Demand". Medium Corporation. Artem Oliva. Archived from the original on March 24, 2023 . Retrieved March 24, 2023. European Food Safety Authority (2011). "Scientific Opinion on the substantiation of health claims related to oleic acid intended to replace saturated fatty acids (SFAs) in foods or diets". EFSA Journal. 9 (4): 2043. doi: 10.2903/j.efsa.2011.2043. Several olive producer associations, such as the North American Olive Oil Association and the California Olive Oil Council, also offer grading and certification within the United States. [68] [69] Oleologist Nicholas Coleman suggests that the California Olive Oil Council certification is the most stringent of the voluntary grading schemes in the United States. [70]

Report Scusi, Lei E' Vergine?". rai.it. Archived from the original on November 6, 2013 . Retrieved July 7, 2013. It is not clear when and where olive trees were first domesticated. The modern olive tree may have originated in ancient Persia and Mesopotamia and spread to the Levant and later to North Africa, though some scholars argue for an Egyptian origin. [9] Cf. Danby, H., ed. (1933). The Mishnah. Oxford: Oxford University Press. p.729 ( Tohoroth 9:5). ISBN 0-19-815402-X. Peri, Claudio, ed. (2014). The extra virgin olive oil handbook. Chichester, West Sussex, UK: John Wiley & Sons, Ltd. p.356. ISBN 9781118460436. OCLC 861120215.