STUDY OF OLIVE OIL MILLS AND TABLE OLIVE INDUSTRIES IN EXTREMADURA

J.L. Llerena, A. Montaño, I. Garrido
More than 50% of the olive mills and table olive industries in Extremadura were analyzed by means of a statistical survey. Most of the olive mills are cooperatives, with processing capacities of just under 5000 t. The majority of cultivars used are ‘Cornicabra’, ‘Manzanilla’, and ‘Manzanilla Cacereña’. Over 75% of the olive mills separate olives harvested from the tree from those gathered from the ground. For this, they pay a premium to the growers, in order to produce extra virgin olive oils. In the last ten years, there has been marked technological improvement in all of the processes involved (harvesting, extraction, storage, bottling, etc.). The pomace waste produced is taken to 8 industrial processors located in Extremadura, and another 5 in Toledo, Andalusia, Ciudad Real, and Portugal. With respect to the table olive industries, most are private, and only 18% pack their production. The commonest products are: seasoned natural green olives, olives turning colour, and black olives, and black olives darkened by oxidation. The treatment of the wastewater is mainly by evaporation in communal shallow open earthen ponds.
Llerena, J.L., Montaño, A. and Garrido, I. (2012). STUDY OF OLIVE OIL MILLS AND TABLE OLIVE INDUSTRIES IN EXTREMADURA. Acta Hortic. 949, 573-578
DOI: 10.17660/ActaHortic.2012.949.84
https://doi.org/10.17660/ActaHortic.2012.949.84
olive, quality, technology extraction, variety of olives
English

Acta Horticulturae