There are more than 70 varieties of olive trees in the world.\u00a0<\/span>In our country we counted about 38 olive varieties.\u00a0<\/span>Their name is based on their morphological characteristics (leaves, fruit, etc. core).\u00a0<\/span>Thus the varieties are divided into three major categories, which are;<\/p> The\u00a0<\/span>Small fruited\u00a0<\/span><\/strong>olives are those intended for the production of oil.\u00a0<\/span>In this category are classified as wild olive, the koroneiki the koutourelia the Lianolia Corfu, the mastoid.<\/p> The\u00a0<\/span>meseokarpes<\/strong>\u00a0<\/span>olives are those that are edible.\u00a0<\/span>The vananolia the Adramytte the Throumbolia the megareitiki in this category agouromanakolia ranked.<\/p> The\u00a0<\/span>adrokaprpes<\/strong>\u00a0<\/span>olives are used only for food.\u00a0<\/span>In this category is that the Konservolia the vasilikada the karydolia, the reeds, the amygdalolia and gaidourelia.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t The oils according to their origin, are divided into two categories;<\/p> In\u00a0<\/span>vegetable<\/strong>\u00a0<\/span>oils belong vegetable oils (olive oil, olive pomace oil) and vegetable oils (corn, cottonseed, sunflower, etc.)<\/p> In\u00a0<\/span>animal<\/strong>\u00a0<\/span>oils are fish oils, kitelaia, the liver oils and their various derivatives.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t Virgin olive oil called olive oil which only sourced exclusively from the fruit of the olive tree.\u00a0<\/span>To receipt of this oil used mechanical or physical means by which there is altered in its final quality.<\/p> The varieties of virgin olive oil are;\u00a0<\/span><\/p> This category contains the most exquisite oils.\u00a0<\/span>They have low acidity which reaches up to 1%.\u00a0<\/span>They are obtained by mechanically pressing.\u00a0<\/span>The olives of which receives the oil passages are Picked defects or injuries, and are distinguished by excellent organoleptic properties which are, with characteristic fruity flavor.\u00a0<\/span>Advantages derived from mechanical pressing of the fruit, without treatment, only washing with water and sedimentation or centrifugation.\u00a0<\/span>Finally, the color is kitpino or greenish.\u00a0<\/strong><\/p> Features are the same as those of \u2018exceptional\u2019 and acidity are the most 1.5%.\u00a0But during processing or storage lose some organoleptic properties (fruity taste, flavor).\u00a0For this reason, they said fine and a step ranked below those of the 1\u00a0<\/span>st\u00a0<\/span><\/sup>grade.<\/span><\/p> The oils they have the same similarity to the above, but because of the inappropriate conditions have acidity of 3%.\u00a0<\/span>Moreover in the course of their treatment caused some errors (e.g., increased temperature etc.).\u00a0<\/span>Therefore usually the oils of this type are suitable for mixing with treated pomace oils to correct their deficiencies.<\/p> The reduced quality oils fall into this category.\u00a0<\/span>The acidity is above 3%, and reaches up to 20%, with intermediate gradations (3-5) (5-8) (10-15) and (15-20).\u00a0<\/span>There are edible but after special processing will suffer can be made.<\/p> Accordingly, they have legislated designations of olive oils according to their quality and they appear on the market.\u00a0<\/span>The names are as follows;<\/p>Oils<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
Virgin olive oil<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
a) of Extra (<\/span>Virgin\u00a0<\/span>Oil<\/span>\u00a0<\/span>,\u00a0<\/span>Oil\u00a0<\/span>extras<\/span>\u00a0<\/span>), acidity oleic acid 1\u00a0<\/span>g<\/span>\u00a0<\/span>\/ 100 oil\u00a0<\/span>b) Fine or fine (\u00a0<\/span>Virgin\u00a0<\/span>olive<\/span>\u00a0<\/span>,\u00a0<\/span>Oil\u00a0<\/span>extras<\/span>\u00a0<\/span>), acidity 1,5\u00a0<\/span>g<\/span>\u00a0<\/span>\/ 100\u00a0<\/span>g<\/span>\u00a0<\/span>oil\u00a0<\/span>c) Kouraante or normal (\u00a0<\/span>Virgin\u00a0<\/span>olive<\/span>\u00a0<\/span>,\u00a0<\/span>semi<\/span>\u00a0<\/span>\u2013\u00a0<\/span>Fine<\/span>\u00a0<\/span>), 3\u00a0<\/span>g<\/span>\u00a0<\/span>\/ 100\u00a0<\/span>g<\/span>\u00a0<\/span>oil\u00a0<\/span><\/li>
received with different treatments to become inedible
Is olive oil has an acidity of 4% and above, up to 10%.\u00a0is a mixture virgin olive oil suitable for human consumption.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t