The high level of olive tree cultivation and production is primarily responsible for market growth in Germany. The demand for olive fruit oil has expanded throughout the food processing sector due to the rising popularity of functional foods.

Market expansion is being driven by rising consumer demand and the rapid use of nutritious extra virgin olive oil in a variety of applications. The market in Japan is projected to expand as a result of increasing health consciousness among consumers.

Surging preference for the Mediterranean diet, the growing adoption of low-calorie olive oil, and the huge demand for foods containing omega-3 fatty acids are the elements propelling market expansion. Favorable government regulations to advance production techniques, the rising popularity of virgin olive oil among health-conscious consumers due to a variety of health benefits, rising urbanization, and globalization of the food trade are the aspects boosting market revenue in the U.

Which Type of Olive Oil Will See Higher Demand Growth? Based on type, the market is classified into virgin olive oil and processed olive oil. A form of vegetable oil generated from olives is virgin olive oil. Unripe olives are crushed, and then cold-pressed, to create it.

It has a lower acidity level than pure or semi-finished extra-virgin olive oil. The best method for making this kind of olive is first pressing since it retains all of the flavor and nutritional value of the fruit. The consumption of virgin olive oil is expected to increase due to rising customer interest due to increased consumer awareness of the health benefits of virgin olive oil.

Virgin oil's omega-3 and oleic acid content aid in preventing lifestyle-related illnesses such as cardiovascular disease and obesity.

New processing techniques and technological innovations that enable producers to process virgin oil with the highest nutrient content effectively are also anticipated to boost the market. Based on application, the market is divided into food service, cosmetics, pharmaceuticals, and households.

Due to its qualities in increasing the flavor and texture of food without harming health, the demand for olive oil from the food service industry has increased significantly.

The preference of consumers to eat their favorite foods without sacrificing flavor has greatly influenced food service retailers' decision to use olive oil.

Olive oil is widely used in the production of several culinary items, mostly healthful snacks. Manufacturers have been forced to add nutrient-rich components, including olive fruit oil, to increase the value of the finished product as consumers' preference for healthy snacks grows.

Olive oil is now used more extensively in a variety of food products as a viable substitute due to consumer preferences for leading healthier lives.

To preserve the antioxidant and phenolic content of the vegetable and legume, olive oil is also utilized for salad dressing. As the primary source of healthy fats for customers with diabetes, the product has grown to play a significant role in the diets of diabetic patients.

Top olive oil suppliers are expanding their geographic reach to attract a wider consumer base, which helps drive the market.

Major competitors have focused on product development, expansions, and alliances. Key olive oil producers are concentrating on creating new goods and forming alliances with regional businesses to broaden their worldwide reach and make it possible to supply new products to shift consumer demands.

The use of olive oil is expected to increase at a CAGR of 5. Sovena Group, Deoleo, and Ybarra Group are the major suppliers of the olive oil market.

Your personal details are safe with us. Home Report Olive Oil Market. Request FREE Sample. Market Summary View ToC Get Brochure. Olive Oil Market Outlook The global olive oil market is estimated to progress at a CAGR of 5.

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What is the forecasted size of the global olive oil market? What is driving the demand for olive oil? Copyright © Fact. MR All Rights Reserved.

An initiative of Eminent Research and Advisory Services. Get the Brochure in Your Inbox! Share Brochure with Me. This method results in very sweet oil with slightly higher levels of acidity. The mats impart a distinct flavor from the cultures that grow with their repeated use.

Many old timers insist that this flavor is an absolute necessity to make fine olive oil but considered a defect by proponents of the modern method, proving once again that beauty is in the eye of the beholder.

The machinery and technique of olive oil extraction continues to evolve, promising continued improvement in both quality and efficiency. The continuous method—the most widespread method used in the world today. Olives enter the mill at one end and oil comes out the other.

The olives are crushed by hammer mill and the paste is pumped to a malaxer where it is warmed and mixed until the oil begins to separate. The resulting paste is pumped to a centrifuge where the solids are separated from the liquids and the vegetable water and oil are further separated in a final centrifugal process.

There are many variations on this basic theme that involve less heat and less washing of the oil. Because the polyphenols that account for the flavor in olive oil are much more soluble in water than in oil reducing contact with water preserves the flavor of the oil.

The Integral method is virtually identical to the continuous method with the notable difference that the olive stones are removed from the flesh before the oil and water are extracted. This method has existed for thousands of years but the cost and time to manually remove the stones prior to extraction were cost prohibitive.

In addition, there is a slight loss in yield. Proponents of the Integral method produce less bitter oil with fewer toxins and waxes as well as the added economic advantage of ending up with four valuable and marketable products instead of one: highest quality extra virgin olive oil, highly nutritious olive water, dry olive flesh for all-vegetable cattle feed, and inedible oil-bearing stones for fuel.

The benefit of eliminating environmental degradation from large amounts of processing waste is significant.

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The olives are harvested at the moment of the invaiatura , when they begin to turn from green to black; ideally they are picked by hand and milled within hours, to minimize oxidation and enzymatic reactions, which leave unpleasant tastes and odors in the oil.

There are approximately seven hundred olive varieties, or cultivars, whose distinctive tastes and aromas are evident in oils that are made properly, just as different grape varietals are expressed in fine wines. In the past decade, olive-oil consumption has risen thirty-five per cent in southern Europe, its traditional market, and more than a hundred per cent in North America.

Much of the growth is due to the increasing prestige of the highest-quality olive oil, extra-virgin. According to E. In olive oil, free acidity is an indicator of decomposition. Virgin oil, the next grade lower, must have free acidity of no more than two per cent.

Oil that has a greater percentage of free acidity is classified as lampante. Most olive-oil frauds are easy to detect using chemical tests. In February, , the N. Carabinieri broke up a criminal ring operating in several regions of Italy, and confiscated a hundred thousand litres of fake olive oil, with a street value of six million euros about eight million dollars.

The ring, which allegedly sold its products in northern Italy and in Germany, is accused of coloring low-grade soy oil and canola oil with industrial chlorophyll, flavoring it with beta-carotene, and packaging it as extra-virgin olive oil in tins and bottles emblazoned with pictures of Italian flags or Mt.

Vesuvius, and with folksy names of imaginary producers—the Farmhouse, the Ancient Millstones. In , the E. According to the E. Zaramella, a garrulous sixty-six-year-old former businessman, has made oil from olives grown on his small farm in Umbria since He began to study olive oil systematically when he found that the local farmer who tended his trees had been cutting his oil with sun-flower-seed oil.

Four recent operations for abdominal cancer have left him gaunt, but Zaramella still has plump, mobile hands and speaks in a mellow baritone. On a wall in his office is a map of Somalia, where, in , as the head of a humanitarian-aid project, he supervised the construction of a high-tech hospital in Baraawe, a city on the Indian Ocean.

Two months after the hospital was completed, it was destroyed in the civil war. Zaramella became the president of Mastri Oleari in , and is devoting his remaining years to redeeming extra-virgin olive oil from fraud.

The test was a training exercise, one of about twenty that the panelists perform each year to keep their tasting skills sharp. The panel, along with nineteen others in Italy, recently lost its E.

accreditation, after the International Olive Oil Council suffered budget cuts and decided that it would no longer certify panels run by private institutions. The panel leader, who coördinates the team, often does not taste the oils.

Each cubicle contained a sink, several tulip-shaped tasting glasses with lids to trap aromas, and a yogurt-maker with a thermostat, used to warm the glasses to twenty-eight degrees Celsius, the temperature at which the aromatic substances in the oil are volatilized, making it optimum for tasting.

By 10 A. The group included, in addition to Zaramella, a thirty-three-year-old olive miller from Lake Garda and a forty-seven-year-old Tuscan marquess who worked as a personal motivation coach. Cradling the glasses containing the first sample in their palms to keep the oil warm, they removed the lids, inserted their noses, and snuffled loudly, some closing their eyes.

They sipped the oil, and began sucking in air violently, a technique known as strippaggio , which coats the taste buds with oil and helps its aromas ascend to the nasal passages.

The tasters remained in their cubicles for the next hour, snuffling and slurping, and periodically cleansing their palates with mineral water. After sampling each oil, they rated its tastes, aromas, texture, and other characteristics on a scoring sheet.

The Mastri Oleari panelists were remarkably consistent, agreeing not only on the subtle flavors—artichoke, fresh-cut grass, green tomato, kiwi—suggested by the oils but also on their intensity.

Even the most creative criminals have difficulty outwitting a properly trained tasting panel. When oil fails a taste test, producers often successfully appeal the verdict by arguing that the samples were incorrectly collected or stored, or they secure a favorable judgment from a more permissive panel.

In Italy, eight of the nine remaining panels of record—those empowered to pronounce legally binding opinions on olive-oil quality—belong to national govern-ment agencies. The only panel of record that does not belong to a national body, in Florence, curtailed its taste-testing activities in , after it and two other local panels determined that extra-virgin oils made by Carapelli, Bertolli, Rubino, and other leading Italian brands were in fact virgin or lampante, and one of the panels was sued by Carapelli.

A Florence court threw out the case. Olive-oil fraud was already common in antiquity. Galen tells of unscrupulous oil merchants who mixed high-quality olive oil with cheaper substances like lard, and Apicius provides a recipe for turning cheap Spanish oil into prized oil from Istria using minced herbs and roots.

The Greeks and the Romans used olive oil as food, soap, lotion, fuel for lamps and furnaces, a base for perfumes, and a cure for heart ailments, stomach aches, hair loss, and excessive perspiration. They also considered it a sacred substance; cult statues, like the effigy of Zeus at Olympia, were rubbed regularly with oil.

People who bathed or exercised in Greek gymnasiums anointed their bodies as well, using oils that were scented with pressed flowers and roots. Some scholars link the central place of olive oil in Greek sports, which were performed in the nude, with the rise of bronze statuary in the sixth century B.

Belief in the sacred, health-giving properties of olive oil continued in Judaism, Christianity, and Islam. By the first century A. Severus introduced the first regular free distribution of olive oil in Rome—what might be called the bread-and-circuses-and-olive-oil approach to wooing the masses.

The emperors Trajan and Hadrian were from the Baetica region of southern Spain now Andalusia , and their accession triggered a boom in Baetica olive-oil exports. So much Baetica oil was sent to Rome that the amphorae in which it was transported, disposed of at a dump at the southeastern edge of the city, grew to a hill fifty metres high, known today as Monte Testaccio, or Mt.

The amphorae show evidence of extensive anti-fraud measures: each was painted with the exact weight of oil it contained, along with the name of the farm where the olives were pressed, the merchant who shipped the oil, and the official who verified this information before shipment.

Reverse checks were presumably performed at Monte Testaccio when the amphorae were emptied, to confirm that the weight and quality had not changed during shipment.

In other words, the ancient Romans anticipated fraud of the kind perpetrated by Domenico Ribatti, and took more effective steps to prevent it than Italians do today.

In April, Paolo De Castro, the agriculture minister, announced that the government had investigated seven hundred and eighty-seven olive-oil producers and found that two hundred and five were guilty of adulteration, false labelling, and other infractions.

Yet it will be years before the cases are adjudicated, and most of the alleged violations are unlikely to result in substantial fines or jail sentences. regulations and will be struck down. In March, , Domenico Ribatti was arrested, along with his chief chemist and three other accomplices, and charged with contraband, fraud against the European Union, operating a criminal network, and other crimes.

During an extended legal battle, he insisted that he had been defrauded by his suppliers—Caribbean shell companies that had sold Riolio hazelnut oil instead of olive oil. In the end, Ribatti plea-bargained a thirteen-month prison term.

Ribatti, who has since left the olive-oil business, denied that he had committed any crimes. If he had named names, a lot of folks would have gone to jail. While investigating Ribatti, the E. anti-fraud team discovered that the two tankers he had used had also transported contraband olive oil to the port of Monopoli, in Puglia.

The company, now called Casa Olearia Italiana, became one of the leading olive-oil importers in Europe and owns one of the largest edible-oil refineries in the world.

In , eighty agents from the Guardia di Finanza raided Casa Olearia and seized documents detailing four illegal shipments of oil involving the Mazal II and the Katerina T. In July, , an arrest warrant was issued for Marseglia and sixteen business associates, on charges that included contraband, E.

tax fraud, and operating a criminal network. Three weeks later, Marseglia, accompanied by his lawyer, surrendered to the authorities and was jailed.

Prosecutors accused him of importing Tunisian olive oil falsely identified as a product of Europe, thus evading the duty imposed on non-European goods, and of illegally receiving E. olive-oil subsidies when, later, he sold the oil.

Domenico Seccia, the prosecutor in the case, who also prosecuted Ribatti, believes that Marseglia taught Ribatti the criminal techniques for which Ribatti was eventually convicted. Last December, I travelled to Monopoli to visit Marseglia at Casa Olearia. Driving south from the airport in Bari, I followed the coastal highway through ancient olive groves, where the trees are of the local ogliarola cultivar, some of them nearly a thousand years old.

Barile said that some oil shipments entering Italy with government approval are in violation of European law, which allows oil to be imported from countries outside the E.

when local supplies cannot meet demand. So much of this cheaper foreign oil enters the local market that, for example, according to investigators at the Guardia di Finanza, only one per cent of the oil made in Puglia during the harvest and intended for sale in Italy actually sold at a profit for local producers.

At Monopoli, the highway skirts the Casa Olearia plant: stainless-steel silos, office buildings, smokestacks, and warehouses set, incongruously, in a grove of huge olive trees. Since Marseglia bought the complex, in , it has grown fif-teenfold; in , the company processed about a million tons of olive oil and vegetable oils.

Marseglia is sixty-one, and has the powerful frame, thick neck, and heavy-lidded eyes of an aging prizefighter. Despite a habit of referring to himself in the first-person plural, he is disarmingly informal; he prodded my arm companionably from time to time to emphasize a point.

I asked him whether he was guilty of any of the crimes with which he had been charged. has been extended to Thursday 22 February, The Mario Solinas Quality Award is a non-profit competition that aims to The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week, an interesting study investigates the antiplatelet effects of oleocanthal-rich olive oils in The ceremony Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

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