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The
olive
In botany this fruit is a drupe, as it has
the epicarp (peel), the mesocarp (pulp) and the endocarp (stone)
that contains the seed. At its right maturation point the peel
becomes brownish-red.
The olive contains:
| Oil |
15-20% |
| Water |
30-60% |
| Sugars |
19% |
| Fiber |
5,8% |
| Proteins |
1,6% |
| Ceneri |
1,5% |
The pulp contains 96-98%
of the oil, while the seed only contains 2-4%
Average nutritional value at the production: 100 gr. of olive
oil contain 19mg. of Vitamin E
The natural presence of
Vitamin E which plays the role of nutrient and natural
anty-oxidant, the important presence of monounsaturated fats
and the right bearing of the essential polyunsaturated ones,
make Nievolina 's Extravirgin Olive Oil a product to be
preferred and chosen.
The cultivation
In Italy the olive tree is grown in all the regions,
except in Piedmont, in the Valle d'Aosta and Alto Adige.
In Southern Italy there is the greatest spread of olive
cultivation; it is then followed by the Central regions, the
islands, and Northern Italy.
The olives picking
Olives may be picked up in two different ways: they
are taken off the branch by hand through special "combs";
or, in order to lower labour costs, they can be shaken off the
trees by particular "shaking machines".
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