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The olive or olive (Olea europaea L., 1753) is a fruit plant. Originally from the Near East, it is used since ancient times for food. Its fruits, olives are used for oil extraction and, to a lesser extent, for the direct use in the feed. Because of the bitter taste due to the content in polyphenols, the use of olive fruits such as feeding, however, requires specific treatments aimed at deamaricazione (reduction of bitter principles), realized with various methods.
Olive oil is an edible oil extracted from olives or fruits of the olive tree (Olea europaea). In type virgin is derived from the mechanical pressing of the olives. Other product categories of oil derived from olives, but with different organoleptic and dietary properties, are obtained by rectification of virgin oils and by extraction from olive residues. It is characterized by a high content of monounsaturated fats.
Product originating in the traditional food of the Mediterranean, olive oil is also produced in other regions with a Mediterranean climate. |
| Because our oil is organic |
| Organic farming is a type of agriculture which considers the whole agricultural ecosystem, exploits the natural fertility of the soil favoring limited interventions, to promote the biodiversity of the environment in which it operates and limits or excludes the use of synthetic products and of genetically modified organisms (GMOs). |
The word "organic" in organic farming this is actually a misnomer: farming, organic or conventional, always focuses on a biological process carried out by a body plant, animal or microbial.
The main difference between organic and conventional farming is the level of auxiliary energy introduced nell'agrosistema: in conventional is used a considerable amount of auxiliary energy from industrial processes (chemical, mining, mechanical, etc.). on the contrary, organic farming, although partly based on auxiliary power from the extractive industry and mechanical engineering, re-use the material mainly in organic form.
A more appropriate summary statement could perhaps have been one of those adopted in other languages, organic agriculture or ecological agriculture, as the main highlight distinctive aspects of organic farming, namely the conservation of soil organic matter or the original intention to find a form of agriculture with low environmental impact.
The main objectives of organic farming as they have been defined by the International Federation of Organic Agriculture (IFOAM). |
- Transform as much as possible the companies in a self-sufficient agricultural system drawing on local resources;
- Safeguard the natural fertility of the soil;
- To avoid all forms of pollution caused by agricultural techniques;
- Produce food of high nutritional quality in sufficient quantity;
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Legislation
Organic farming in Europe has been regulated for the first time at EU level in 1991 with the * Reg. (EEC) No. 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and food- alimentari.Solo in 1999 with the * Reg. (EC) n ° 1804/99 were also regulated livestock production.
In June 2007 was adopted a new EC Regulation on organic farming, Reg. (EC) No. 834/2007, repealing the previous and on organic production and labeling of organic products is of plant origin animal (including aquaculture). |
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