Olive oil: History, production, and characteristics of the world's classic oils
Olive oil: History, production, and characteristics of the world's classic oils
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DOI：
10.21273/hortsci.42.5.1093
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发表时间：
2007-08-01
期刊：
影响因子：
1.9
通讯作者：
Vossen, Paul
中科院分区：
文献类型：
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作者：
Vossen, Paul
橄榄的真正原产地尚不清楚，但据推测可能来自叙利亚或撒哈拉以南非洲。6000多年来，种植的橄榄与地中海文明一起发展，现在地中海盆地超过2300万英亩(940万公顷)的土地上进行了商业生产。加州、智利、阿根廷、南非和澳大利亚也有新的种植。各种不科学的选择过程造就了大量不同的品种。欧洲、中东和北非的许多村庄都有不同的品种。然而，同样的品种具有不同的名称也是常见的，在某些情况下，不同的品种具有相同的名称。目前正在通过DNA鉴定来解决这一问题。橄榄树需要一些冷气；耐高温、干燥条件；不喜欢开花期间的潮湿，实际上在一定的压力下会产生更好的效果。因此，橄榄传统上被降级到其他几乎不能生存的土地上。几千年来，人们种植橄榄主要是为了提炼灯油，很少考虑烹饪的味道。目前，世界鲜食橄榄产量约为150万吨/年。这种加州风味的黑橄榄在美国以外几乎不为人所知，这种味道非常温和的橄榄主要用在披萨上。在其他地方，餐桌上的橄榄食谱和地中海地区的村庄一样五花八门。橄榄油的种类也多种多样，大多数橄榄果(大约1600万吨/年)被加工成油。世界上大约有19种经典风格的橄榄油，主要基于不同地区种植的特定品种。在某些情况下，石油是由不同地区的品种混合制成的。有缺陷的橄榄油在世界范围内很常见。作者讨论了世界上最有影响力的六个橄榄油品种‘Picual’、‘Coratina’、‘Koroneiki’、‘Arbequina’、‘Frantoio’和‘Leccino’；介绍了油橄榄种植和加工的一些园艺历史；并描述了超高密度种植和自动化连续油加工的最新趋势。
The true origin of the olive is not known but is speculated to be Syria or possibly sub-Saharan Africa. For more than 6000 years, the cultivated olive has developed alongside Mediterranean civilizations and is now commercially produced on more than 23 million acres (9.4 million ha) in the Mediterranean basin. New plantings also exist in California, Chile, Argentina, South Africa, and Australia. Various nonscientific selection processes created a multitude of different cultivars. Many villages in Europe, the Middle East, and North Africa feature distinct varieties. However, it is also common to see the same cultivars with different names and, in some cases, different cultivars with the same name. This is currently being sorted out with DNA identification. The olive tree requires some chilling; tolerates hot, dry conditions; does not like moisture during bloom, and actually produces better with some stress. As a result, olives were traditionally relegated to lands where little else would survive. For thousands of years olives were grown primarily for lamp oil, with little regard for culinary flavor. World production of table olives is now about 1.5 million t/year. The "California Style" black table olive is virtually unknown outside the United States, and this very mild-flavored olive is largely used on pizzas. Elsewhere, table olive recipes are as varied as the villages in the Mediterranean region. Oil styles are also varied, and most olive fruit (approximate to 16 million t/year) is processed into oil. There are about 19 classic styles of olive oil produced in the world, primarily based on specific varieties grown in different regions. In some cases oils are made with a blend of regional varieties. Defective olive oil is common worldwide. The author discusses six of the world's most influential olive oil varieties 'Picual', 'Coratina', 'Koroneiki', 'Arbequina', 'Frantoio', and 'Leccino'; covers some horticultural history of oil olive cultivation and processing; and describes the most current trends toward superhigh-density plantings and automated continuous oil processing.