The olive is the Fruit of the olive-tree, Fruit tree characteristic of the areas the Mediterranean. In the Botanical plan, it is a Drupe, with smooth skin, fleshy envelope rich in fat contents, containing a core very hard, osseous, which contains a Graine, seldom two. Its ovoid form is typical. Its color, initially green, transfers with the black with complete maturity, about October-November in the northern hemisphere.

The olive is edible, after preparation intended to remove its bitterness to him. It is employed like Condiment, it is the Olive of table; it enters certain culinary preparations like the Tapenade and some receipts, like the Canard with the olives.

Its principal use is however the extraction of the Olive oil, considered by much as best the Edible oil known.

To collect olives, one extends from the nets under the trees and one makes fall the olives, either using a long pole, or using a special machine.

Harvest is between November and February, for the olives which one wants to extract oil. Pressing and the extraction take place preferably the day of the gathering, in order to avoid the Fermentation. Oil is stored generally in tanks in Stainless steel, in order to avoid its Oxydation.

Composition of ripe olives

Notes

1. Rapport of the content of oil on the content of matter dries nonfatty, or aptitude of the fruits to constitute a good support for the production of fat contents.

2. the “output” is a term used permanently in the mills with oil, to define the quantity of oil produced starting from a given olive weight. It is expressed in liters for 100 kilograms of olives, contrary to the content of oil, which is expressed in kilograms of oil for 100 kilograms of olives. It is always lower than the content of oil, because it is impossible, with average mechanics, to extract all oil present in olives.

External bonds

Trade union of the olive growers of Gard names AOC Olive oil of Nimes and AOC Olive of Nimes

Virtual visit of the Museum of Olivier of Imperia (in Ligurie)

Terra oléa promotion of the olive-growing activity Terra oléa official site for the promotion of the olive oil and the olive-growing activity in France, Spain and in Portugal

Olive-trees of Provence Site of impassioned olive-tree, promotion of the French olive-growing inheritance and discovery of the olive-tree in the world.

AFIDOL the site of the Interprofessional French Association of the Olive which gathers the 25.000 olive growers, 220 mills with oil and 30 olive confectioneries of table of France, as well as the importers, is all the French olive-growing die.

Grouping of the Olive growers of High Provence and Luberon: Any knowledge on oleiculture thanks to the Grouping of the olive growers of High Provence and Luberon in order to become one impassioned of the olive-tree.

See too

• Olivier
• Olive oil
• Olive of table
• Tench (olive)
• Extraction of the olive oil

Simple: Olive