The olive market
1.1 Presentation and market definition
The olive is a typically Mediterranean fruit, which is consumed in two forms: either as a condiment or as a table olive, or it is pressed to produce olive oil.
Olives are not edible immediately after harvesting; table olives are obtained by processing the fruit to make it softer and less bitter. This treatment usually involves maceration in cold water, then boiling and finally resting for months in a brine composed of salt water and possibly herbs. Another possibility is to replace this last phase with the conservation in olive oil. Olive oil is obtained by crushing fresh fruit, then filtering, centrifuging, heating (or not) the paste to extract the oil. There are various industrial processes for the extraction of oil, the main ones are cold extraction (which should give the best oil), continuous extraction or integral method. Olive oil is one of the main ingredients of the Mediterranean diet, known as the Cretan diet; and in addition it is also used for cosmetics.
In this study, we will therefore focus on olive production, consumption of table olives and olive oil .
However, olive oil represents the overwhelming majority of production, with about 95% of olive production dedicated to the production of oil.
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