Olive trees have been grown in the Mediterranean since 8000 BC. Spain is the largest producer of olive oil, but Greece consumes the most. Olives are harvested twice a year, with an early harvest in October producing oils rich in antioxidants. Each tree can produce 66 pounds of fruit or one gallon of oil.
Olive trees have grown in countries surrounding the Mediterranean Sea since the 8th millennium BC. The hardy trees have a robust root system and can live up to 8 years. The oil from olives is actually the juice of this fruit, and is typically used in cooking or as a salad dressing. It is also incorporated into soaps and pharmaceuticals (to reduce high blood pressure) and as an additive in cosmetics (particularly skin creams). Spain is by far the world’s largest producer of olive oil, especially in the southern parts of the country. According to statistics from the International Olive Council, Spain’s virgin olive oil production during the period 2,000-2016 was nearly double that of Italy, Greece and Tunisia combined.
The Fantastic Olive:
While Spain produces the majority of olive oil, Greece consumes more of it than any other country. In fact, the average Greek consumes approximately 5.3 gallons (20 liters) of olive oil per year.
The whole olive is crushed during processing; they are generally harvested twice a year. An early harvest begins in October and these oils are particularly rich in antioxidants and polyphenols. The main harvest takes place in November and December.
The olives are still harvested by hand, although some pickers use mechanical means to shake the branches of the tree, causing the olives to fall into the nets. Each tree can produce approximately 66 pounds (30 kg) of fruit or one gallon (4 liters) of oil.
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