Olives and Olive Oil
Olives are stone fruits in over 700 different varieties with a complex mixture of bitter, sour, pungent flavors. They are eaten as table fruits, or pressed to make one of the most robust, natural and healthy fruit oil.
Olives undergo a curing process before they are ready to eat as table fruits – a process that removes harsh tasting elements and converts natural sugars into lactic acid, while retaining its healthy properties.
Oils are extracted after crushing and pressing olives. Harvesting process, oil production method and several other factors determine olive oil grades. On a quality scale, Extra Virgin Olive Oil is of the highest grade. In commercial markets, Virgin Olive Oil, Olive Oil or Pure Olive Oil, Refined Olive Oil, Olive Pomace Oil, and Blended Olive Oil are other grades. Price follows the quality scale.
Several standard packaging and storage options are available, depending upon purposes and scale such as industrial, wholesale or retail. Several suppliers also offer private labeling, certifications and international hallmarks.
Italy, Spain, Greece and Portugal are major producers of olives. They account for 99.5% of European Union (EU) Olive Oil exports, while EU account for a significant 62-65% of World’s Olive oil exports. EU has even bigger share at around 90% in World’s Table Olive exports.
Rising demand and often-blurred lines between the grades have led to commercial greed. Numerous scandals have been uncovered over the last 25 years in Europe and America, which revealed that many Extra Virgin Olive Oils being sold do not meet the high standards of this product. They are processed using unacceptable means or adulterated with other nut and seed oils or falsely labeled in a misleading way.
Buyers need to make smart choices. Cavendish is a bulk olive and olive oil supplier. It helps buyers decide a right grade, and a right packaging and storage solution.Read Full Report