Information about the Olive Trees

The oldest data available on the olive tree unearthed in archaeological studies on the island of Santorini in the Aegean Sea are 39,000 annual olive leaf fossils. In archaeological research conducted in the Sahara in North Africa, BC 12,000 olive trees have been found belonging to the findings. When and by which civilization cares about is the first olive harvest is unknown.

History, traces the most significant relating to olive oil production in the middle of the Mediterranean civilization of Crete indicate that dates back to 4500 years BC .

It has played a major role in the spread of Cretan olive oil culture to other peoples of the Mediterranean ; as well as for about 3,000 years . Strong commercial fleets have realized that olive oil trade with Cretans today's best live witnesses, Knossos and Faistos are 2 meter cube with olive oil among the ruins of the palace . " Pitho ," called this place is that the information contained in the tablets together with a giant cube made ​​of those days where the olive oil trade and oil where it is produced.

In fact, olive oil culture in Anatolia has always been geography; If the other side , but is visible in the foreground. The reason for this , Homer is permanently placed in the center of the ancient Greek olive culture in Western civilization due to the undisputed weight . Hellenic civilization that includes the Anatolia not only forgotten the coast of the Aegean . Miletus , Ephesus is , Foça , Clazomenae (Urla ) , Erythrai , neglected by Assos is in Anatolia.


Olive tree ( Olea europea ) is a slender tree. Despite the heavy and cumbersome is quite long-lasting growth. The average life of an olive tree 300-400 years , but were also found in the three thousand year old olive trees. Therefore, the mythology and the botanical name of the olive tree " the immortal tree " is.

Through extending its roots deep calcareous, pebbly, wrote most efficient environment for olive trees which are suitable to be grown in stony soil warm and dry, while winters are mild the climate. Because olive tree light, like the sun and the temperature above 15 ° C. It is sufficient for the growth of an annual average of 220 mm of rainfall efficiently olive trees. The olive tree usually grows in low altitude regions. However, 1,000 meters above sea olive cultivation can be done. The upper face of the leaves of the olive tree in the bush look dark, the bottom side is silver. Mutual interest by the two branches of leaves in perfect order. The average 40 - 50 cm. the body is resistant to decay very wide. Developing new tips from the trees get older yamru refreshes the body. Average size 4 - 10 mA with plenty of olive trees a year, gives product a few years. Flowers give northern hemisphere season April - Between June. Green olives ripen in the period until the end of August, beginning of November.

Olive harvest collection forms for thousands of years virtually unchanged since centuries are used throughout the manual collection methods or shrug . Also, place the olive harvest the fruit has fallen method. Harvesting is done between March and November .

However, the general method is clean and jerk. Manual collection, milk or carding method is used in the collection from the ground roller or brush . Today, the olive harvest from the machine ( shaking and picking fruit on the ground with absorbent equipment ) are used . In practice, the more labor-intensive method is to collect manually. Up to 9-10 hours per kilogram of olives collected by this method , allows the fruit firm to produce the best quality olive oil

Olive oil extracted from the fruit without heat treatment in culture, another convention changed since thousands of years is the method of removing oil from olives. This is because of the oil, to be obtained by the cold pressing of the olives and can be eaten without any need chemical processing. That's why, with olive production methods are still seen today in the Middle East, about 6 thousand years ago, there is no difference between the method of obtaining olive oil: olives are crushed into pulp. Then the dough is extruded or extruded. Eventually the oil, the juice of the olive fruit (territorial) are separated. At the beginning of the 19th century with the development of technology was passed to hydraulic press machine. Today hydraulic presses, as well as the ever pressing the olive paste application which generates centrifugal force machines are also used olive oil. Of these, the most common of "continuous system".

Continuous system , called a fully automated system. Before olives are separated according to type . Funnel pit spills are cleaned of leaves with olives and crushed crushing machine system called the hammer (machine , the crumbling three thousand revolutions per core) . Here the dough , kneading is given after mixing water , pulp and fruit juice is separated. Musts from the oil and blackwater sorted, taken to the oil filter tanks , tank terminal residues are filtered left to rest . Here the natural oil jug is filled with cans and bottles . Pomace oil remaining from the re- milled and used in making soap. The pulp called pomace pellets and firewood is used as fuel.

To obtain high-quality olive oil: olives, after harvest it must be processed within the shortest possible time. Because if you'd waited fermented olives, this leads to a decrease in the quality of olive oil. However, the olives "plenty" in the period, held a requirement may also arise. These olives are kept from working in the state, often in stacks of 20-30 inches in height, are stored in a well-ventilated and cool warehouse. Natural olive oil is passed through these processes to be quality: olive timely collected, thoroughly cleaned Yağhane without much waiting, the rest in the appropriate containers, keeping cool and dark. There are 4 types of quality olive oil according to TSE: Infiltration (flawless), natural (slightly flawed), natural first (slightly flawed), lampant (defective). Olive color, smell, taste evaluations are engaged experts. Experts oil determines organolepti write an email according to the following parameters: fresh, burning, pain, meyvams, sweet, acrid or moldy, damp, acetic Appearance, sour, muddy, metallic, burnt, black water, salt, mattresses, fidgety, cucumber.

Quality in Turkey TSE (TS 341 ) sets . Control of Food, Agriculture and Livestock Ministry , Turkey is doing according to the Food Codex. 65% of the market unbranded . Products of olive yields ranged from 40-250 thousand tons. 2 kilos per capita consumption across countries . The reason for the low consumption of olive oil is from consisting expensive , because sunflower oil is cheaper by 4-5 times . This product is also , as in many other products , from the manufacturer to the consumer are sold expensive to go cheap , that brokers earn .


Olive tightened for oil, the dough is removed, to obtain the juice. The wort is mixed water and oil. The oil is separated from water and sediment. Tightening mortar, mortar, crush pool, mallet, foot butter, rolls, pathos, pierced, yuvg, the millstone, torque, flogging, presses, systems have been developed with continuous name. Suyag hands from squeezing in some areas of suzeyt; called pure olive oil is still produced ayakyag foot without tightening. Getting bored while waiting for the sack burunyag the oil flowing, it called the tears. Sack cloth pouch, won the mountain, boilers pumpkin bucket for mixing Çomça, sıkanak winery, called innaz boats. 4 weight from 20 kilos in a simple squeeze out pure black olive oil. Simple method, collected olives in October, December, branches and mud from the leaves and the soil is cleaned and placed in sacks, washed and cleaned with a hose. Mallet crushed olive trees on the ground in sacks, held two days later crushed by foot, once with water, then dried and crushed grape juice is removed cringing. Top gains in the oil bucket taken matters should rest. The residue sinks, made of this soap is filled with clean oil to the upper containers. Karayağhane tightened by a clamp in the mountain villages. Yağhane to tasirh valve, also called the Masari. Hash oil extracted from olive oil, which is called hastılıkl the olive fly. Lodos and held in poyraz tightening increases the fatty acids. Storage: Olive light, warm air is affected by the time factor. Buying and storing must be protected in a closed and dark place. It should stand in a cool place. Do not put in the refrigerator. And a dark glass bottles should be preferred. Air should not. Olive oil on standing deteriorates. Virgin type salads and tzatziki, fries and dishes used in the wild-type. Several times the same oil used for frying


Olive oil, oleic acid glycerides carries 75%. A , vitamin E and a small amount of material in fitoserol site. Olive oil makes the softening and soothing effect when taken as 1-2 tablespoons on an empty stomach in the morning. In particular, regulators have bowel movements and bile diuretic effect. Gallbladder congestion in the morning on an empty stomach or in the presence of stones in public 50-100 gr. taken 1 week and treatment was continued .