Palestinian olive oil
God mentioned the fruit of the olives in the Holy Quran, and this is proof of God’s blessing to her. The olive oil produced by the fruit is rich in antioxidants, unsaturated fats, and a high percentage of vitamins and minerals necessary for the health of the body.
Olive trees cover about 45% of the agricultural land area in Palestine. It is considered one of the most productive trees in the Palestinian Territory. Part of the economic and social life of the Palestinian people depends on olive trees. The contribution of olive trees to the main income is about 13%. This branch provides the most important consumables for the Palestinian citizen, which is one of the elements of food security in the Palestinian territories, olive oil, and the Palestinian olive oil is considered one of the best oils around the world because the extraction of olive oil from olive fruits is through the use of mechanical methods Thus, the resulting oil has a flavor, taste and aroma that distinguishes it from other oils that are extracted by solvents, which affect aromatic oil aroma.
Advantages of Palestinian olive oil
- Olive Category: Olive oil is extracted from the finest and finest olive fruits around the world, such as the Nabali and Syrian olives.
- Method of harvesting: The manual method, using hand, is used to harvest olive fruits from trees.
- Date of harvesting: The fruits of the olive tree are harvested at a date set by the Ministry of Agriculture, according to the date of flowering on the olive trees, and the amount of rain during the year, so that the fruit has become mature and become rich in oil, phenol and chlorophyll.
- The method of the age: The physical methods of the age of olive fruits, such as pressure and age.
- The period between the cut and the age is very small, because of the availability of many contemporary in Palestine, and therefore the fruit is not exposed to color difference or corruption.
- Palestinian olive oil is organic: pesticides or chemical fertilizers are not used in most areas where olive trees are located.
Chemical and physical tests of olive oil
- PH, and degree of oxidation.
- Cheat, to check olive oil which is mixed with other vegetable oils.
- Degeneration degree.
- UV absorption.
- Moisture testing.
- Sensory tests, conducted by experts specialized in tasting olive oil, where experts assess the oil in terms of taste, smell and color.
Things lose olive oil quality
It is possible that the olive oil is subject to the loss of its quality, in the case of using the wrong method in the cut, or the era, or transport, or storage, where attention must be paid to the blessed olive fruit, through correct and sound methods in the cut and age, And to avoid the storage of oil in transparent plastic or glass containers, but to choose containers made of special material, to ensure the preservation of the quality of olive oil in terms of color, taste, smell and preservation of the necessary elements in its components.