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Global Exports SRL

Business TypeManufacturer, Agent
Main MarketsNorth America Eastern Europe Southeast Asia Mid East Eastern
Product/ServiceOlive Oil, Pasta, Wine, Condiments
Business OwnerThomas Fra
Employees5 - 10 People
RegionItaly

Company Introduction

Introduction

History of Olive Oil
Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history. Olive crowns and olive branches, emblems of benediction and purification, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb. Olive culture has ancient roots. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia. Olive trees were planted in the entire Mediterranean basin under Roman rule. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century A.C, "the best in the Mediterranean," he maintained. Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Temperate climactic conditions, characterized by warm dry summers and rainy winters, favor plentiful harvests; stone, drought, silence, and solitude are the ideal habitat for the majestic olive tree. Italy and Spain are now the most prolific producers of olive oil, although Greece is still very active. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics.

Cultivation and Processing Methods of Olive Oil
Historically, high quality olive oil, rich in antioxidants, was easy to obtain, but not any more. Today, high quality oil is the exception and generating the vast majority of exceptional oils are family owned farms, which use similar methods to the ancient Greeks and Romans. On these farms, olives are picked by hand so as not to damage the skin or pulp. They are transported in well aerated containers and milled within 48 hours of harvesting. Before milling, leaves and twigs are removed, the olives washed and dried, and then stone pressed the same way as it was done in antiquity. The resulting olive paste was then pressed in a hydraulic press without the use of heat, hot water, or solvents. The oil is left unfiltered as filtering removes many nutrients. The first pressing produces the best "extra virgin" oil.


The problem with most of today's olive oil is that it is rarely produced in the old way, which is more time consuming and expensive. Due to the increasing demand for olive oil, the trend has been to reduce production costs by moving toward more automation and concentration of production in ever larger installations. These modem factories extract more oil more cheaply, but their processing methods substantially reduce the nutritional quality of the oil. To reduce costs, olives are machine harvested along with leaves and twigs. Olives that have dropped on the ground, which can be said to contain bad oil, are often mixed with the good ones. They are shipped in all kinds of containers, many of which are poorly ventilated, and heaped in large piles where the olives are stored for too long and often become moldy. The oil is then extracted in a continuous centrifuge where hot water is used to help separate out the oil. Antioxidant polyphenols are soluble in water and are washed away in this process, thereby lowering the shelf life and the nutritional quality of the oil. Because substantial amounts of antioxidant

Contact Information

Contact PersonMr. Thomas Franchina
Telephone39-331-3179277
Fax Number39
Website
Post Code98071
AddressPiazza Duca Degli Abruzzi 10, Capo D, Messina Sicily, Italy
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