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Olive and Olive Oil Consumption in Turkey

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Olive and Olive Oil Consumption in Turkey

One of the issues we complain about the most is that our people consume less healthy fats, which contain more saturated fatty acids, because we consume less olives and we cannot introduce olive oil sufficiently.

Turkey Union of Chambers of Agriculture 2019 Agricultural Economics and perpetuate this subject description report by the source.

Olive oil is the only vegetable oil that can be eaten without any chemical treatment, and it is very important in healthy nutrition due to its fact that it is a fruit juice and also due to its natural and many vitamins and preservatives.

By expressing its positive effects on health by experts, olive oil consumption is increasing in countries with high income.

Although consumption per capita has increased from 1 liter to 1.5-2 liters in our country compared to previous years, it is not possible to say that it is sufficient. In other countries that are members of the National Olive Oil Council, the average is around 9 liters.

Oil producing countries are still among the least olive oil is consumed in Turkey. As a matter of fact, olive oil consumption per capita is 12 liters in Greece, 10 liters in Italy and Spain, and 6 liters in Tunisia, Portugal, Lebanon and Syria.

If we examine the olive oil consumption rates on a country basis according to another source; Greece is still the leader, despite the huge declines. Annual olive oil consumption per capita is 12.8 kilos. Per capita consumption, which is 11.3 kilograms in Spain, is 10.5 kilograms in Italy, 7.2 kilograms in Portugal, 5.5 kilograms in Cyprus, 3.2 kilograms in Luxembourg, 3 kilograms in Malta, and this ratio is 1.7 in France.

Studies to increase the consumption of olive oil, whose importance for human health increases day by day in the world and in our country, give positive results. Despite this, our country’s consumption has not reached the desired level due to the fact that this product is an expensive food item, the habit of consuming margarine and sunflower oil in our country and the lack of promotional activities.

As of 2017, the amount of foreign currency paid by our country for the import of the remaining pulp as a result of the processing of oilseeds, crude oil and oilseeds is $ 3.2 billion. In order to close our vegetable oil deficit, olive oil should be put into use, and domestic consumption should be increased by various promotional activities.

Although a significant increase in oil consumption in Turkey in recent years, per capita consumption remains limited to 1.4 kilos. Considering that per capita consumption in Lebanon, Jordan and Tunisia is over 3 kilos, this rate is quite low. In the USA, which is not a member of the International Olive Council, consumption per capita is 0.9 kg but has been increasing rapidly in recent years.

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How Much Olive Oil Comes out of 1 Kilogram of Olives?

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How Much Olive Oil Comes out of 1 Kilogram of Olives?

How many phases does olives consist of?

Olive consists of 3 phases; Green, Pink and Black.

The most valuable period is the period when it is green, but since olives are raw and not fully oiled, less oil is obtained (normally 1 kg of oil is taken from 5 kg of olive), 1 kg of oil is taken from 10-12 kg during this period, but it is a valuable and aromatic oil. In oil, the smell of olive, green, grass is clear, its color is green. It is an oil suitable for dipping and eating mostly at breakfast, salads and bread. Then the pink olive, the extra virgin oil is extracted during this period. It is an oil with low acidity and its own fruity bitterness and burniness. It is an oil that can be consumed with peace of mind at dinner and breakfast. The next stage is black olive. During this period, more oil is obtained from olives. There is 1 edible acid oil, which we call natural first. It is recommended to use this oil in dishes cooked hot. Of course, you can use it in your salads as you wish, as it is a matter of taste and the product is cold pressed. There is not much smell and redness in this oil. If you are not used to olive oil, it is an oil that you can easily consume. The desired product in olive oil is cold pressed. In other words, Olives should be squeezed in a way that does not exceed 27 degrees. This ensures that the aroma and vitamin value of the oil does not go away. One kg of olives contains 400 g of water, 400 g of kernel, 200 g of oil. When olive-hot is pressed, that is, when more than 27 degrees of oil is taken, the quality decreases even though more oil is taken.

What is stone press?

Stone pressed olive oils are produced after a long and laborious process using old production techniques. The stones rotating around their own axis crush the olives in the chamber and make them dough. The olives, which become dough, are then filled into special bags, and these bags are corrected manually by the printing master and placed in hydraulic presses properly. Presses close slowly and squeeze the dough in the bags. During this compression, the oil leaking from the edge of the bags is collected in the lower chamber and then transferred to another container. Afterwards, the presses are loosened and the mouths of the bags are opened and hot water is kept inside the bags with a hose, and they are placed in the printing machine and pressed again with the press. Thus, most of the fat in the dough is removed. This oil, which is obtained with olive juice and pulp, is then distilled and separated from the pulp and sap and this oil is called STONE PRESS OLIVE OIL. When we compare the stone pressed product with other olive oils, we can say that it is richer in terms of values, due to the production method used.

How should we keep our oil?

The most important thing we should pay attention to in this regard is to ensure that olive oil does not come into contact with direct sunlight. If you cannot achieve this, there is no doubt that your olive oil will spoil in a very short time. Chrome nickel, glass, tin (preferably lacquered tin) and earthenware are the four materials that best hide your olive oil. We need to store our oils in these recommended containers in a cool and dry environment. Another feature of olive oil is that it absorbs the smell of the environment very quickly. One of the mistakes made by our housewives in particular is to put the oil they use in their kitchen into the cupboard with the kitchen tube, which is a huge mistake. Because the smell of the gas in the environment where your cylinder is located will penetrate your olive oil and its taste will deteriorate.

How can we understand the dyed olive?

Stating that they use all olives naturally as a company, Aksülün said how to understand the olive that is turned black using paint.
When olives are taken into consideration, there should be no flesh and grain damage in a delicate structure.
When the olive is squeezed, it should not leave a purple or bluish color on the finger.
The olive core should not be too black.
When eaten, it should not leave a sour taste in the throat.
The color of the olive should not be too black.
From these, it can be understood whether painting is easily done by looking at the paint release.

Is there fraud in olive oil?

Yes, it is fraudulent in olive oil. Because some substances mixed with olive oil reduce the quality of the oil. For example, cottonseed oil. First, you will get your oil from reliable companies. Price is very important. You will look at the price and you will not get the oils sold at very low prices.

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Consume Olive Oil Carefully

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Consume Olive Oil Carefully

Olive oil finds its place in a wide range of foods from our table to health products. The fact that it acts as a shield against many diseases makes olive oil one of the indispensable nutrients for our health. Living in a very rich geography in terms of olives also provides a great advantage to benefit from olive oil. However, in order to maximize this benefit, it is necessary to follow some rules while buying, storing and consuming olive oil.

The acidity determines the quality

An indispensable part of our home and culture, olive oil has many varieties such as natural, natural first, organic natural, early harvest, cold press, refined, riviera. Things to know in order to make the right choice are actually quite simple. Olive oil is a food rich in fatty acids called oleic acid. There are many forms of oleic acid in the oil, but the less the free form, the more the flavor and quality of the olive oil. The leading acidity degree in olive oil quality criteria is determined by the free oleic acid form.

Do not choose Riviera olive oil

Natural extra virgin olive oil is known as the best quality version of its class, with an acidity of 0.8 percent without defects in taste and odor, and can be added to all foods from meals to salads.
The acidity degree of refined olive oil is 0.3%. It is obtained by refining the raw oil of olives with different methods without spoiling. It is preferred for fries rather than meals.
Riviera olive oil is obtained by mixing refined olive oil with different olive oils. In other words, it is created with a mixture not a pure product. The acidity is on average 1.5%. It can be added to meals according to people’s preference.

The taste of the amount of oleic acid in olive oil is not at a level that can be perceived or distinguished by the taste. However, when choosing, it is important to consider the information on the label in order to choose a quality oil. Attention should be paid to other information on the label, such as production year, filling year, and expiration date. Information about the method of obtaining it is also available on the label. Here, our preference should be cold pressed olive oil. Color is not a criterion for olive oil. Each type of olive oil can be sourced from harvest or processing, or different colors depending on the olive variety. There is detailed information on the label that it does not contain additives or preservatives, it will be useful to pay attention to these when purchasing.

“Early harvest” has the highest nutritional value

Another variety that needs to be further distinguished from this classification is “early harvest” olive oil. It is usually made by harvesting olives in October just before they turn dark. In the early harvest, the amount of olives and oil are not directly proportional. More olives are used for the same amount of oil. Therefore, its cost is high compared to all other varieties. However, its nutritional value is much higher than other oils.

Store in dark glass bottles or stainless chrome nickel cans

When the right olive oil is selected and comes to the kitchen, there are some rules that must be followed in its preservation. It is important to keep olive oil away from light, moisture, and odor as much as possible and to stabilize the storage temperature. Olive oil is best kept in dark glass bottles or stainless chrome-nickel cans. The storage temperature can be around 14-22 degrees depending on the environment we keep. It should not be forgotten that if olive oil comes into contact with air for a long time, oxidation starts, ie the oil gets bitter and deteriorates. For this reason, the covers must be closed.

The most important actor of the Mediterranean diet

Olive oil, which is a friend of the immune system with its rich content, is also rich in polyphenol compounds. At the same time, it contains tocopherol, vitamin E. The powerful antioxidant activities of olive oils have been proven to prevent the formation of free radicals in the body caused by air pollution, environmental pollution, stress, smoking, malnutrition and many other effects in daily life and eliminate these formations. As it is effective in cardiovascular diseases, olive oil is one of the most powerful agents of Mediterranean diet recommendations. Therefore, olive oil should have an important place in kitchens.

Consume carefully

In addition to all these, the consumption amount of olive oil, which is considered harmless due to its vegetable nature, should still be controlled. It is beneficial to make daily consumption under a certain limit and to use spoon measures instead of eye decision from time to time. An individual with no health problems can consume an average of 1-2 tablespoons of olive oil per day. However, when evaluating this amount, it is necessary to consider the different oils used and the fats that are already in the content of the foods.

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Why is Extra Virgin Olive Oil The Healthiest Oil in The World?

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Why is Extra Virgin Olive Oil The Healthiest Oil in The World?

Olive oil, which has made a name for itself lately, especially virgin olive oil is one of the healthiest foods in the world. So what makes this oil, which is also part of the Mediterranean diet, healthy? Can you cook with olive oil? Which diseases does extra virgin olive oil do? Here’s what to know about extra virgin olive oil…

It is very important to purchase a product that is produced correctly when choosing olive oil. Of these, extra virgin olive oil is the least processed or refined. This oil, which is extracted using natural methods, is clearly distinguished from others in terms of taste and smell, and is rich in phenolic antioxidants.

Extra virgin olive oil is rich in monounsaturated fatty acids and contains a small amount of vitamin E and K. Some of the antioxidants contained in it are biologically active and can help fight serious diseases.

Olive oil contains oleic acid and oleoantan, two nutrients that can fight inflammation. If you think that chronic, low-level inflammation takes years to damage the body, extra virgin olive oil can be very useful in this regard. Olive oil also reduces the risk of developing various inflammatory diseases.

Again, one of the healthiest foods you can eat for heart health may be extra virgin olive oil. It also regulates blood pressure, protects bad cholesterol, LDL particles from oxidation, and prevents unwanted blood clotting.

Some studies reveal that people living in Mediterranean countries have a very low risk of cancer and may have something to do with olive oil. Rich in antioxidants that reduce oxidative damage, olive oil also plays an active role in the prevention of Alzheimer’s. A controlled study of humans showed that a Mediterranean diet enriched with olive oil improves brain function and reduces the risk of cognitive impairment.

Can you cook with olive oil?

During cooking, fatty acids can be oxidized, that is, they react with oxygen and deteriorate. Double bonds in fatty acid molecules are often responsible for this. For this reason, saturated fats without double bonds are resistant to high temperatures. Olive oil also contains monounsaturated fatty acids, which have a single double bond and are highly resistant to high temperature.

As part of a study, researchers heated extra virgin olive oil to 180 ° C. The oil was found to be highly resistant to damage. In another study, extra virgin olive oil was used for frying and the result was the same again : Olive oil seems ideal even for cooking at high temperatures!

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