Comenius Project School Year: 2013/2014 Eglantina Gjini Arianna Paradiso Marina Caracciolo Anastasia Panza Leonardo Caffarella Pierfrancesco Sette Camilo Palumbo Michele Camero Teachers: Antonietta Mescia and Raffaella Di Leo

Summary

Over the years olive oil has undergone changes from the artisan’s making process to and industrial making process. Olive oil is the only vegetable oil which can be used without further changes. It is mainly used as a food product but it is also used as a preservative, cosmetic, detergent and it is considered a symbol of peace.

The original plant is the olive tree. It is one of the plants which is widely grown around the world especially in the Mediterranean area. The best climate for olive groves is temperate climate. The olive tree is so deeply rooted in the Mediterranean area. Its history can be traced back to mythology; in fact the Romans and Greek honoured important citizens with wreaths of olive leaves.

The quality of olive oil is tested by sample tests.This sample is analysed through chemical-physical and “panel-test” exams. Chemical-physical exams classify oil depending on its acid rate: - extravirgin oil: very low acid rate (max 0.8%) This olive oil has to be perfect. - virgin oil: acid rate max 2% This olive oil has not to be mixed with other natural oils. - virgin gloring oil: acid rate 2% This oil is exctracted centrifugating olive paste. The panel-test exam rates oil from its taste, olfactory and visual check and rates the qualities and defects of oil. The quality of olive oil is tested by sample tests.This sample is analysed through chemical-physical and “panel-test” exams. Chemical-physical exams classify oil depending on its acid rate: - extravirgin oil: very low acid rate (max 0.8%) This olive oil has to be perfect. - virgin oil: acid rate max 2% This olive oil has not to be mixed with other natural oils. - virgin gloring oil: acid rate 2% This oil is exctracted centrifugating olive paste. The panel-test exam rates oil from its taste, olfactory and visual check and rates the qualities and defects of oil. Chemical-physical exam Panel-test exam

Italy is the second producer of olive oil in Europe and in the world with an average production of ,00 tons of oil, and two-thirds are extravirgin oil. In Italy oil is mostly produced in the South. Apulia is the first producer in Italy for the quality and quantity of oil. Most of Apulia oil comes from the area around the town of CORATO. Its olives produce the best quality extravirgin oil. It has an intense character and it is very fruity. Our oil has an anti-aging action and so It is used for different aims. It has a gold-yellow colour. It has a refined and spicy, well-balanced aftertaste. Italy is the second producer of olive oil in Europe and in the world with an average production of ,00 tons of oil, and two-thirds are extravirgin oil. In Italy oil is mostly produced in the South. Apulia is the first producer in Italy for the quality and quantity of oil. Most of Apulia oil comes from the area around the town of CORATO. Its olives produce the best quality extravirgin oil. It has an intense character and it is very fruity. Our oil has an anti-aging action and so It is used for different aims. It has a gold-yellow colour. It has a refined and spicy, well-balanced aftertaste.

In Italy only the olive oil and the extra virgin olive oil is traded. Italian olive oil is labelled. PDO (protected origin): high quality oil, typical of the land where the olive groves are grown Produced from organic farrming: in this case the use of chemical fertilizers in the production is forbidden. On the 1 st November 2003 the European Commission introduced different rules regarding the trade of olive oil: Farmers and oil mills can no longer sell olive oil which is not put into bottles. Oil must be sold in bottles to better protect consumers from any deceptive blend. The label " extra-virgin Italian olive oil " is only given if the oil is made ​​by 100 % Italian olives and pressed in Italian oil mills. The sale of olive oil mixed with vegetable oil is permitted: the product must be labelled "vegetable and olive oil blend" In Italy only the olive oil and the extra virgin olive oil is traded. Italian olive oil is labelled. PDO (protected origin): high quality oil, typical of the land where the olive groves are grown Produced from organic farrming: in this case the use of chemical fertilizers in the production is forbidden. On the 1 st November 2003 the European Commission introduced different rules regarding the trade of olive oil: Farmers and oil mills can no longer sell olive oil which is not put into bottles. Oil must be sold in bottles to better protect consumers from any deceptive blend. The label " extra-virgin Italian olive oil " is only given if the oil is made ​​by 100 % Italian olives and pressed in Italian oil mills. The sale of olive oil mixed with vegetable oil is permitted: the product must be labelled "vegetable and olive oil blend"

This survey compares the oil prices in the main Italian oil producer regions. We can see the lowest price is in Apulia because Apulia is the top Italian region in the production of olive oil and it is the only region with a high number of oil mills. This survey compares the oil prices in the main Italian oil producer regions. We can see the lowest price is in Apulia because Apulia is the top Italian region in the production of olive oil and it is the only region with a high number of oil mills.

Italian olive taste OLIVE APERITIVE FRIED BLACK OLIVES OLIVE IN CALCE OLIVE LECCESI BLACK OLIVES PRESERVED IN BRINE

Enjoy your meal! Buon appetito ! ¡Buen provecho! Afiyet Olsun! Gut appetite!