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PRODUCTION OF OLIVE OIL

INTRODUCTION

Olive oil is a pale yellow to greenish oil extracted from the fruit of the European olive tree (Olea europaea L.), which originated in the Mediterranean area. The olive is originally native to the eastern Mediterranean region but the cultivated form is now grown throughout that area and in other parts of the world with Mediterranean-type climates. It hardens at refrigerator temperatures - around 10 degrees F.
Today a market certainly exists for olive oil, since the U.S. imports about 35 million gallons each year. Interest in the health aspects of olive oil is expanding and increasing demand each year. Demand has increased over 20% each year for the last 5 years. California produces about 300,000 gallons of oil each year about half of that is sold each year as the gourmet treat classified as extra-virgin and sold from $10 to $40 per half-liter.
Among global producers, Spain leads with more than 40% of world production, followed by Italy......

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Approximate Word Count: 1723
Approximate Pages: 7 (250 words per double-spaced page)

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