The main producing countries are:
| Country | Production (2005[8]) | Consumption (2005[8]) | Annual Per Capita Consumption (kg)[9] | |
|---|---|---|---|---|
| Spain | 36% | 20% | 13.62 | |
| Italy | 25% | 30% | 12.35 | |
| Greece | 18% | 9% | 23.7 | |
| Turkey | 5% | 2% | 1.2 | |
| Syria | 4% | 3% | 6 | |
| Tunisia | 8% | 2% | 9.1 | |
| Morocco | 3% | 2% | 1.8 | |
| Portugal | 1% | 2% | 7.1 | |
| United States | 0% | 8% | 0.56 | |
| France | 0% | 4% | 1.34 |
All production begins by transforming the olive fruit into olive paste. This paste is then slowly mixed in a specially designed mixer for 20 to 40 minutes. This mixing allows the smaller droplets of oil that were released by the milling process to combine into larger ones which can be more easily separated. The paste is normally heated to around 27º Celsius during this process.
Oil yield is directly proportional to the temperature and mixing time. However, the use of higher temperatures and longer mixing times increases oxidation of the oil and therefore decreases shelf life, so a compromise must be struck. Also, the usage of higher temperatures does not allow for the labeling of the oil as "cold extracted", a term used widely as a marketing tactic, especially in the European Union. to allow the microscopic oil droplets to concentrate.
The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
The most traditional way of making olive oil is by grinding olives. Green olives produce bitter oil, and overly ripened olives produce rancid oil, so care is taken to make sure the olives are perfectly ripened. First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30–40 minutes. The oil collected during this part of the process is called virgin oil. After grinding, the olive paste is spread on fibre disks, which are stacked on top of each other, then placed into the press. Pressure is then applied onto the disk to further separate the oil from the paste. This second step produces a lower grade of oil.
Olive oil is composed mainly of oleic acid and palmitic acid and other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols).
Olive oil contains a group of related natural products with potent antioxidant properties which give extra-virgin unprocessed olive oil its bitter and pungent taste and which are esters of tyrosol and hydroxytyrosol, including oleocanthal and oleuropein.
Evidence from epidemiological studies suggests that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease. This is significant because olive oil is considerably rich in monounsaturated fats, most notably oleic acid.
In addition to the internal health benefits of olive oil, topical application is quite popular with fans of natural health remedies. Extra Virgin Olive Oil is the preferred grade for moisturizing the skin, especially when used in the Oil Cleansing Method (OCM). OCM is a method of cleansing and moisturizing the face with a mixture of extra virgin olive oil, castor oil (or another suitable carrier oil) and a select blend of essential oils.
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