
The olive tree: an ancient treasure
Class I A Ag
school year 2019/2020
Teacher: Mrs Vona
Contents:
Introduction - Jacopo Dell'Uomo
The olive tree description - Federico Frioni
The olive tree diffusion - Lorenzo Piccirilli
The olive fruit description - Dennis Mastracco
The olive oil description and properties - Leonardo Umbri
The olive tree cultivation all the year long - Lucio Pazienza
Olive oil uses - Ilaria Scaccia
The oldest olive trees in the world - Alessandro Sabene
The best olive oil in the world - Alin Dumitrascu
Traditional olive oil recipes - Lorenzo Mattei
Description of the olive tree
The olive tree is a fruit tree that is
presumed to be native to Asia Minor and
Syria.
It was used since ancient times for food.
Due to the bitter taste due to the content
in freshly harvested polyphenols, the
drupe requires specific targeted
treatments. It belongs to the Oleaceae family.
Description
The olive tree is an evergreen tree and a broad-leaved tree, whose vegetative activity is continuous, with attenuation in the winter period.
The plant begins to bear fruit after 3-4 years from planting, full productivity begins after 9-10 years and maturity is reached after 50 years.
The roots are mostly adventitious and are expanded and superficial
The stem is cylindrical and twisted, with gray bark and hard and heavy wood.
The crown has a conical shape.
The leaves are opposite, leathery, simple with a full and often revolved margin. The lower page is silvery-white in color due to the presence of hair. The upper part, is dark green.
DIFFUSION
The olive tree is cultivated in the Mediterranean area, in some areas of South America and in the east of China.
The olive fruit description and types
The fruit of the olive tree is called drupe. The drupe has an external skin called Esocarpo and when it is not ripe it is green, instead when it is ripe it is violet. Inside the fruit we find a fleshy pulp which contains 25-30% of oil which is taken from the squeezing and is called mesocarp, finally we find the seed or core which is the endocarp it is woody and contains a series of veins and also from here the oil is obtained.
Cultivation of the olive tree all year long
SPRING
In the spring the olive tree begins to hunt the buds. During this period the plant is pruned.
SUMMER
In this period the plant is given water, which would be a mixture of water, lime and verdigris. Water is given to it because it is a dry period and in this period the plant is hunting the fruit.
AUTUMN
In this period the olive is collected and taken to the mill. To make a good oil, the olive must be half green an half purple.
WINTER
During the winter no treatment is needed. At the and of winter the olive is fertilized to prepare it for rejection.
OLIVE OIL USES
In addition to being an important component of our diet, olive oil has many uses:
- In the kitchen they are used as a condiment for raw and cooked foods.
- Adjust the intestines.
- To soften frizzy hair and the skin.
- For dry lips mixed with honey.
- To exfoliate the face mixed with baking soda.
- To remove the wax.
- To remove the stickers and labels.
- To relieve skin irritation.
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The olive tree: an ancient treasure
Class I A Ag
school year 2019/2020
Teacher: Mrs Vona
Contents:
Introduction - Jacopo Dell'Uomo
The olive tree description - Federico Frioni
The olive tree diffusion - Lorenzo Piccirilli
The olive fruit description - Dennis Mastracco
The olive oil description and properties - Leonardo Umbri
The olive tree cultivation all the year long - Lucio Pazienza
Olive oil uses - Ilaria Scaccia
The oldest olive trees in the world - Alessandro Sabene
The best olive oil in the world - Alin Dumitrascu
Traditional olive oil recipes - Lorenzo Mattei
Description of the olive tree
The olive tree is a fruit tree that is
presumed to be native to Asia Minor and
Syria.
It was used since ancient times for food.
Due to the bitter taste due to the content
in freshly harvested polyphenols, the
drupe requires specific targeted
treatments. It belongs to the Oleaceae family.
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