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There are hundreds of
cultivars for olives: for oil, for table and for both uses:
they have different shapes and sizes, various ratios between pit
and pulp, and average oil content ranged from 18% to 27% of
weight. Yield depends on many factors that influence the biennial
rhythm of production, including climate and cultivation
practices.
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The structure of the olive and its oil content
Exocarp - Skin: 1%
Mesocarp - Pulp : 70%
Endocarp - Pit : 29%
Tree yield: from 15 to 40 kg (33-88 lb.) of olives (20% yield)
World olive production: 7,900,000 metric tons (8,690,000 short tons; (7,200,000 m.t. (7,920,000 s.t.) for oil, 700,000 m.t.(770,000 s.t.) for table consumption)
World production of olive oil (1995): 1,500,000 metric tons (1,650,000 short tons)
Oil produced in Mediterranean regions (1995): 1,450,000 metric tons (1,595,000 short tons)about 95% of world production
Olive oil produced in Italy (1995): 450,000 metric tons (495,000
s.t.) |
