Palm and Olive Oil

Olive oil is a fruit oil obtained from the olive (Olea europaea), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is considered a healthy oil because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

Over 750 million olive trees are cultivated worldwide, with about 95 percent in the Mediterranean region. About three-quarters of global olive oil production comes from European Union member states; of the European production, 77% comes from Spain, Italy, and Greece; Spain alone accounts for more than 30% of world production, which was 2.6 million metric tons in 2002. In olive oil-producing coun

tries, the local production is generally considered the finest. In North America, Italian olive oil is the best-known, and top-quality extra-virgin oils from Italy, Spain and Greece are sold at high prices, often in "prestige" packaging.

Greece devotes 60% of its cultivated land to olive growing. It is the world's top producer of black olives and boasts more varieties of olives than any other country. Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 82% is extra-virgin (see below for an explanation of terms). This makes Greece the world's biggest producer of extra-virgin olive oil, topping Italy (where 40-45% of olive oil produced is extra virgin) and Spain (where 25-30% of olive oil produced is extra virgin). About half of the annual Greek olive oil

production is exported, while only some 5% of this quantity reflects the origin of the bottled product. Greek exports primarily target European Union (EU) countries, the main recipient being Italy, which receives about three-quarters of total exports. Olives are grown for oil in mainland Greece, with Peloponnese being the source of 65% of Greek production, as well as in Crete, the Aegean Islands and Ionian Islands. The Italian government regulates the use of different protected designation of origin labels for olive oils in accordance with EU law. Olive oils grown in the following regions are given the Denominazione di Origine Protetta (Denomination of Protected Origin) status: Aprutino Pescarese, Brisighella, Bruzzio, Chianti, Colline di Brindisi, Colline Salernitane, Penisola Sorrentina, Riviera Ligure, and Sabina. Olive oil from the Chianti region has the special quality assurance label of Denominazione di Origine Controllata (Denomination of Controlled Origin; DOC) as well as the DOP. Among the many different olive varieties used in Italy are Frantoio, Leccino Pendolino, and Moraiolo. Demand for Italian olive oil has soared in the United States. In 1994, exports to the U.S. totaled 28.95 million gallons, a 215% increase from 1984. The United States is Italy's biggest customer, absorbing 22% of total Italian production of 131.6 million gallons in 1994. Despite shrinkage in production, Italian exports of olive oil rose by 19.2% from 1994 to 1995. A large share of the exports went to the European Union, especially Spain.

The oil palms (Elaeis) comprise two species of the Arecaceae, or palm family. They are used in commercial agriculture in the production of palm oil. The African Oil Palm Elaeis guineensis is native to west Africa, occurring between Angola and Gambia, while the American Oil Palm Elaeis oleifera is native to tropical Central America and South America. Mature trees are single-stemmed, and grow to 20 m tall. The leaves are pinnate, and reach between 3-5 m long. A young tree produces about 30 leaves a year. Established trees over 10 years produce about 20 leaves a year. The flowers are produced in dense clusters; each individual flower is small, with three sepals and three petals. The fruit takes five to six months to mature from pollination to maturity; it comprises an oily, fleshy outer layer (the pericarp), with a single seed (kernel), also rich in oil. Unlike other relatives, the oil palm does not produce offshoots; propagation is by sowing the seeds.