THE NATIONAL OLIVE OIL OF ISRAEL

"The olive tree is surely the richest gift of Heaven, I can scarcely expect bread"
Thomas Jefferson

"It is easier to raise a legion of olive trees in Galilee than to bring up one child in the land of Israel."
The Talmud

The premier olive oil country in the world both in cultivated surface, as well as production of olive oil. Spain has 5.559.750 acres of olive groves, which produce an annual average of 650.000 Tm of olive oil (aprox. 710,000,000 liters).

The olive grove surface extends across almost one third of Spain’s land. Almost all of the provinces bordering the Mediterranean have olive groves. Andalusia is the largest producing region with 50% of the cultivated land as well as almost 80% of the National production.

In Spain there is a long and diverse list of planted olive varieties. The following are the most important ones in terms of production.

PICUAL

Is cultivated mainly in Andalusia where there are over 650.000 has, although due to its popularity Picual olives are planted and are being planted all around Spain as well as in other olive producing countries.

The Olive Oil derived from Picual Olives has a strong personality, with specific characteristics that allow an olive oil connoisseur to easily identify it. These characteristics, which can be observed in the diagram on the right, are an intense olive fruit flavor and aroma with its dominant positive attributes being its bitter and pungent taste, which become smoother with time. When tasting a Picual olive oil two specific attributes stand out in its flavor that give the oil a great personality, they are fig and fresh bark.

A Picual Olive Oil’s intrinsic composition, presents a high content of oleic acid, mono-saturated and of high nutritional value, a low content of linoleic acid and a medium level content of palmitic acid.

A Picual´s excellent acidic composition, together with it’s essential contents of natural antioxidants, polipherals, and tocopherols, permit an olive oil of a Picual Variety to have an extremely high stability, which allows the oil to maintain it’s organaleptic quality’s (taste and aroma) for a unusually long period of time. Picual olive oil tends to not develop defective tastes until well over a year after being pressed.

CORNICABRA

A variety that is identified with central Spain, in the Castilian region of La Mancha, where there is over 650,000 acres of olive groves.

The characteristics of an olive oil obtained from the Cornicabra olive variety are a medium to high olive fruity flavor with a strong aroma. Cornicabra olive oil also tends to have a slight bitter, pungent and green flavor. Cornicabra oils are very smooth on the palate and often leave a slight almond flavor after taste.

The intrinsic characteristics of a Cornicabra olive oil are a high content in oleic acid, monosaturated and of high nutritional value, a low content of linolenic acid and an average content in palmitoleic acid.

Cornicabra olive oil is also a very stable olive oil, which does not develop noticeable defective tastes until about a year after it is pressed.

HOJIBLANCA

Hojiblanca olives are excellent for both table olives as well as the production of olive oil. When used for table olives they tend to be very ripe and black, California style. There is currently 540,000 acres of Hojiblanca olive groves in Spain, in the provinces of Cordoba, Granada, Malaga, and Seville.

The olive oil obtained from Hojiblanca olives has some very distinct sensorial characteristics. As you can see in the figure on the right an olive oil of the Hojiblanca variety tends to have a strong olive fruity flavor, with a slight hint of apple, green grass, which give it a bitter taste of low intensity although on occasion the oil can be pungent and sweet. Hojiblanca olive oil has a very smooth taste being especially light on the palate with an almondy aftertaste.

The intrinsic composition of Hojiblanca olive oil presents a high content of oleic acid and an average content in linolenic and palmitoleic acid. A Hojiblanca olive oil’s stability can be considered average.

ARBEQUINA

The Arberquina olive variety represents the North East region of Spain, more precisely the area of Catalonia, although the variety is being planted in other olive growing regions, in Spain as much as in the rest of the producing countries. In Spain there is about 250.000 acres of Arberquina olive groves.

Olive oil of the Arbequina variety is characterized by its fluidity and extraordinary fragrance. As can be seen in the figure, Arbequina olive oil is very fruity, with a slight apple taste, green grass, not very bitter or pungent, and of a sweet flavor. It’s a smooth olive oil that is very fluid in the mouth, having specific attributes such as green almond and fresh cut grass flavor.

The intrinsic composition of Arberquina olive oil presents a medium-low content of oleic acid and a high level of polisaturated acids, which configure the olive oil’s fluid characteristic. The stability of an Arberquina olive oil can be considered medium-low as well.

Italy is the second country in olive oil production worldwide. There are currently 2.841.650 acres of olive groves being cultivated in Italy, which produce an average of 450.000 tons of olive oil every year (approximately 480.000.000 liters).

Olive tree cultivation practically exists over the entire geographical region of Italy, although the majority of the production is centered in Southern Italy as well as a few areas such as Tuscany, Umbria, and Imperia.

Italy has a very strong reputation within the olive oil industry as the premier exporter of olive oil, with a presence in the majority of International markets.

Similarly as with Spain, in Italy there are hundreds of different olive oil varieties, the primary ones being:

FRANTOIO.

Frantoio is the main variety in the national olive oil production. Frantoio olives are cultivated in the center of Italy, regions of Tuscany and el Marche, as well as throughout the south in the Apulia, the main olive oil producing region of Italy.

Currently the Frantoio variety occupies more than 250.000 acres and is one of the most popular varieties in new olive plantations around the world.

Frantoio olive oil can be characterized as very fruity with a wonderful aroma. As the graph indicates, as well as being extremely fruity the oil also has a hint of green apple, with a scent of green leaves and grass, a small bitterness and more so pungent flavor, although nonetheless the sensation which this olive oil leaves is sweet, somewhat astringent and an almond flavor.

The intrinsic composition of Frantoio olive oil presents a medium-high content of oleic acid, with a medium content of linolenic and palmitoleic acid. The stability of Frantoio olive oil in becoming rancid can be considered average.

LECCINO

Leccino olives are cultivated in all the major olive growing regions of Italy. They are considered as an expanding variety, and the second most important variety in Italy.

Leccino olive oil has a slight fruitiness, barely bitter and pungent, somewhat sweet and of a light color.

The intrinsic composition of Leccino olives shows a medium-high content of oleic acid, monosaturated and of nutritional interest. The levels of palmitoleic and linolenic acid in Leccino olive oil can be considered medium. The stability of Leccino olive oil can also be considered medium level.

MORAIOLO

Variety cultivated in the region of Tuscany, la Umbria, the Marche and in the Abruzzos. Usually cultivated alongside Frantoio olive groves in order to make a composition with both oils.

Has a good level harmonic fruitiness, green apple taste, slightly bitter and pungent although balanced with a nice sweet sensation in the mouth. Slightly astringent with an almond flavor and grassy aroma.

In a Moraiolo’s intrinsic composition we encounter a medium content of oleic acid, high content of palmitoleic and medium-high content of linolenic acid. The stability of a Moraiolo olive oil can be considered low.

CORATINA

Coratina olives are cultivated mainly in the southern provinces, Bari and Foggia, and in the region of the Apulia where it is the most important in the production of olive oil.

This variety olive oil has a high level fruitiness, with slight hints of apple, green leaf aroma, bitter and pungent, astringent with a slightly noticeable sweetness.

In a Coratina olive oil we encounter a high content of oleic acid and a medium content of palmitoleic and linolenic acid. The oil has a high stability as far as becoming rancid.

Greece is the third largest producer of olive oil in the world. Olive trees are cultivated throughout the Mediterranean area of the mainland, the Jonico and Egeo seas, as well as on the island of Crete where olive groves extend throughout the entire inland. Crete is the Greek region with the highest production.

Greece has 1.853.250 acres of olive grooves in cultivation, with an average annual production of 350.000 tons of olive oil (approximately 3.745.000 liters of olive oil).

Within the existing Greek olive varieties a few stand out because of their importance and production and they are:

KORONEIKI

Represents close to 60% of the total Greek olive growing area and without a doubt is the most important in the production of olive oil. It is cultivated in the island of Crete, in Messenia and Zante. Koroneiki olives are of a very small size.

A very fruity olive oil, with a slight touch of green apple, a medium level aroma of leaves and grass, bitter and pungent, although well balanced, somewhat astringent with hints of almond, fig and bark.

The intrinsic composition of Koroneiki olive oil shows a medium-high content of oleic acid, with a medium content in palmitico acid and a medium-low content of linolenic acid. The stability of the olive oil in becoming rancid is considered very high.

Tunisia is a very important country in the olive oil producing world, the largest African producer and fourth worldwide. Tunisia has 4.015.375 acres of olive trees cultivated, according to the most recent statistics, with an average annual olive oil production of 163.000 tons (approximately 175.000 liters).

The olive tree is present practically in every region of Tunisia, up to the border of the southern dessert. Tunisia is a significant importer, the European Union and the Far East being its principal markets.

Within the olive varieties planted in Tunisia the ones, which stand out, are:

CHEMLALI

The Chemlali variety is cultivated in the Central and Eastern parts of the country, especially in the region of Sfax. It represents close to 60% of the Tunisian olive growing surface. Chemlali olives are of a medium-small size.

CHETOUI

Chetoui olives are the dominant variety in the northern region of Tunisia. They are very common in the older Tunisian olive groves, in the Soliman and Tebourba regions. Chetoui olives can be described as medium-large in size.

The olive oil made from Chetoui olives are of an intense fruitiness, with a green leaf aroma, bitter, pungent and astringent, with hints of fresh bark and green almond.

The intrinsic composition of Chetoui olives shows a medium-low content in oleic acid and a high content in linolenic acid. The stability of Chetoui olives against becoming rancid is considered to be of a medium level, mainly due to it’s high content of polyphenols.

Turkey is an important member of the olive growing world with 2.216.487 acres of olive trees planted, although the majority of these trees are used to produce table olives. Turkey’s average annual production of olive oil is about 80.000 tons (approximately 86.000.000 liters).

Olive trees are cultivated on the eastern coast of Turkey, which borders the Aegean Sea, the Asian part of Turkey.

The most representative varieties of Turkey’s olive oil production are:

MEMECIK

Memecik olives are used for both table olives as well as the production of olive oil. Currently Memecik olives occupy almost 45% of Turkish olive groves.

The olive oil derived from the Memecik variety are of an average olive fruitiness, with a hint of apple and other ripe fruits, not very bitter although a little pungent, although always within a good balance. Memecik olive oil is sweet with an almond flavor.

The intrinsic composition of Memecik olives has a medium-high content of oleic acid, medium content of palmitic acid, and medium-high content in linolenic acid. The stability of Memecik olive oil in becoming rancid can be considered medium-low.

Portugal cultivates 864.850 acres of olive trees and has an average annual production of 40.000 tons (approximately 42.800.000 liters) of olive oil. Olive groves in Portugal extend across almost the entire Portuguese surface. Portugal is an importer of olive oil since it’s consumption is larger than the national production.

The primary variety in Portuguese olive oil production is:

GALEGA

The Galega olive variety occupies almost 80% of the Portuguese surface being cultivated by olive trees. This olive variety is used exclusively for the production of olive oil.

Galega olive oil, during the middle stages of ripeness is fruity, with a green leaf and grass sensation, lightly bitter and pungent with a sweet taste. Galega oil is not very astringent and it has an almond-like flavor.

The Intrinsic composition of Galega olive oil can be described as having a medium level content of oleic acid, high content in palmitic acid and medium-low content of linolenic acid. The stability of Galega oil in becoming rancid can be considered medium-high.

According to the International Olive Oil Council Morocco has 1,235,500 acres of olive groves. It currently ranks sixth among olive producing countries.

Morocco produces about 55,000 tons (almost 59 million liters) of olive oil each year. There is also an enormous quantity of traditional olive presses, although the new olive extracting technologies are occupying a large amount of the production market.

The dominant olive variety in Morocco is the:

PICHOLINE MARROCAINE

Practically the entire olive-growing surface in Morocco is planted with this variety and it is present in all of the olive regions. It is considered a dual-purpose olive since it can be used for both olive oil and table olives. In Algeria it is called the Sigoise.

The olive oil derived from the Picholine Marrocaine olives has a very intense olive fruitiness, with dominant flavors of green leaf, bitterness and pungent. Tasters will be quick to recognize the fig and fresh bark flavor of this olive oil.

The intrinsic composition of Picholine Marrocaine olive oil is characterized for having a high content of oleic acid, low content of palmitic acid and medium content of linolenic acid. The stability of this olive oil can be considered average.

In the global context of olive oil importance, France rates very low. There is some cultivation in the south by the Mediterranean where there is an olive producing surface of 49,420 acres with an annual production of 2.000 tons (2.2 million liters) of olive oil.

The dominant varieties are:

PICHOLINE

AGLANDOU

The cultivation of the olive tree in the United States is centered mainly in California, where the monk Junipero Serra introduced it in the middle of the 18th century during the founding of the Franciscan missions. In Florida, according to history, it was a Greek colony that founded the New Smyrna, which introduced olive tree cultivation. Currently there is 39,536 acres of olive trees planted in the U.S.

The tradition in the United States has always been primarily the production of table olives; although in the last decades an enormous olive oil culture has been evolving and helping create olive oils of world-class quality.

The dominant varieties of olives are:

MANZANILLA

Variety of very high quality for table olives, of which only occasionally is olive oil derived.

GORDAL

Variety used exclusively for table olives due to its low oil content and large size, which gives it an attractive presentation.

MISSION

Its name, most likely, is related to its origin, the Franciscan missions who were established throughout California.

The olive oil derived from this variety show a good level olive fruitiness, with hints of green apple, somewhat bitter and a bit more pungent although the overall sensation when tasting is sweet. The flavor with the most emphasis is almond.

The intrinsic composition of Mission olive oil is characterized by its high content of oleic acid and low content of linolenic acid, which gives the oil a very dense feeling when tasting. The stability of this olive oil can be characterized as medium/low.

Olive oil culture has been part of Israel for a very long time, although the total surface being cultivated is only 46,208 acres of which the majority is used for the production of table olives.

Presently in Israel there is a new variety being introduced which we find very interesting. It is called Barnea and it is being introduced for the production of olive oil.

The primary olive varieties of Israel are:

MANZANILLA

KADESH

BARNEA

Argentina is the primary olive oil producing country of South America with 148,260 acres of olive groves planted. The majority of these groves however produce table olives. The majority of the olive producing land in Argentina is located north of Buenos Aires in the provinces of San Juan, La Rioja, Mendoza and Catamarca the main producers.

Presently there is a large boom in the Argentinean olive oil culture, mainly due to incentives offered by the National Government in certain provinces.

The dominant varieties are:

CRIOLLA

ARBEQUINA

Similar to the variety cultivated in Spain and with a similar organaleptic and chemical characteristics.