1. Extra virgin olive oil
2. Virgin olive oil.
3. Lampante virgin olive oil.

• Refined olive oil
• Olive oil
• Crude oil of orujo of olive
• Refined oil of orujo of olive
• Oil of orujo of olive

That are destinated to the consumation are:

• Extra virgin olive oil
• Virgin olive oil
• Olive oil- it contains exclusively olive oil refined and virgin olive oil. Oil of orujo of olive

B-OILS OF SEEDS are those that como from fruits or seeds in conditions that allow obtaining a acceptable product.

• Sunflower
• soybean
• Corn germ
• Nugget of grape

• Leaves: they are dark green in the up side with a characteristic shine. the leaves of the tree are whitish in the down side. They are simples, uspear shape and with wholes nims. It is a perenal tree and his leaves can live two or tree years.
• Flower: it is small.
• Trunk: it is thick and it has got a greyish bark.
• Fruit: it is the olive, with has got a very bitter taste. It has got a yellowish green colour. In the olive we can see some parts: stalk, skin, flesh, bone and seed.

Other characteristycs:

• The tree has come from Middle East for 6000 years with bent trunk, with broad and with a lot of branches top crow.
• In Spain, the olives tree appears in the Mediterranean basin and in the mild climates. It is in the Mediterranean area where the 95% of the olive trees are forned.
• It needs a dry soil, a little bit of humidity and a lot of sun.
• It is a centenary tree.
• The olive tree has got a slow growth. It has got a big quality; we can always move the olive tree to other place.
• The trees are 20 or 25 meters hight. We must to prune it.
• The wood of the olive tree is very hard.
• The olive are destined to the extraction of their oil.

Olives have been cultivated since prehistoryc times in Asia Minor.

Division                    ->  Magnoliophyta

Class                           ->  Magnoliopsida

Order                         ->  Lamiales

Family                        ->  Oleaceae

Genus                         ->  Olea

Species                       -> O. europaea

• “Picual” or “Morteña” or “Lopereña” or “Nevadillo blanco”: This is the most important an extended kind, it suppose the 50% of the production in Spain, and around 20% of a global production. Its oil is one of the best in the world becase of its natural chemical quality. It has a strong fruited taste. Its stability makes it very resistant to get rancid. It’s extraordinary rich in vitamin E and oleic acid.
• “Picudo”
• “Verdial”
• “Arbequina”
• “Empeltre”
• “Cornicabra”
• “Lechín”
• Table olive
• “Manzanilla”
• “Gordal”
• “Morona”
• “Cornezuelo”

• Water: 50 %
• Oil: 22 %
• Sugar: 19.1 %
• Cellulose: 5.8 %
• Proteins: 1.6 %
• Ash: 1.5 %

• Items olives.

Ingredients:

• Fennel
• Salt
• Lemon
• Olives

How to prepare?

1. We breake the olives crushing with a stone or similar on a wood table.
2. When we have broken the olives, we introduce them in a pot of glass and then we change the water 4 or 5 times.
3. Next, we garnish them with a fennel and then we put a lot of salt. We put 3 or 4 lemons too. We let them and sometimes we taste one. We let them macerating until they are endibles.

• Soda olives.

Ingredients:

• 30g of caustic soda of 1 kg of olives.
• Water to cover all
• Salt
• Peelings of lemon

How to prepare?

1. The olive undoing well into the soda.
2. Then we add the olives and we let them to sleep 24 hours. We taste one of them.
3. When they are “curing” we take them from the water. We wash them with tap water. Around 12 hours. Then we put a lot of salt and the peelings of lemon.

I will talk about:

1. The history of the olive’s tree.
2. Botanic clasification.
3. The olive’s anatomy.
4. Characteristics of an olive.
5. Distribution of diferents types of olives in spain.
6. How to make olive to eat
7. How to make an olive’s oil.
8. How to make an olive’s bar of soap.