Olive Oil Production and Quality

The video tutorial covers the history and production of olive oil, detailing each phase from harvesting to bottling. It explains the importance of each step in maintaining quality, such as hand-picking olives to prevent bruising and using modern techniques for extraction. The tutorial also discusses different types of olive oil, their uses, and how to identify high-quality products. Finally, it provides tips on purchasing and storing olive oil to preserve its quality.

What is the main reason for the high cost of genuine olive oil?

• It is a rare product.

• The production process is delicate.

• It is imported from distant countries.

• It is heavily taxed.

During the harvesting phase, why are umbrella-like nets used under the trees?

• To collect rainwater.

• To prevent olives from touching the ground.

• To protect the trees from insects.

• To catch falling leaves.

What is the purpose of the gramolatura phase in olive oil production?

• To wash the olives.

• To separate oil and water from solids.

• To bottle the olive oil.

• To crush the olives into a paste.

Why is it important to control the temperature during the malaxing process?

• To speed up the process.

• To maintain the quality of the oil.

• To ensure the oil is an inferior product.

• To prevent the oil from solidifying.

What is the primary method used today for the extraction phase in olive oil production?

• Cold pressing

• Steam distillation

• Centrifugation

• Chemical extraction

What material is recommended for bottling high-quality olive oil?

• Dark glass or non-reactive metal cans

• Wooden barrels

• Clear glass

• Plastic

Which type of olive oil is considered the highest quality?

• Lampante

• Olio di sansa

• Vergine

• Extra vergine DOP

What is a key indicator of high-quality olive oil when examining the bottle?

• It is more than 18 months old.

• It is sold in a plastic bottle.

• It has a sweet taste.

• It is made in Italy with Italian olives.

What is the maximum recommended shelf life for olive oil?

• 12 to 18 months

• 36 months

• 6 months

• 24 months

Which type of olive oil is unsuitable for consumption due to high acidity?

• Lampante

• Vergine

• Extra vergine DOP

• Olio di sansa