The cultivation of olives in the Mediterranean area

The cultivation of olives and the production of olive oil are spread mostly in the Mediterranean area.
The European Union takes up to 80% of world production of olive oil.
The major European producers are Spain, Italy, Greece and Portugal, with minority shares in France.
In these countries growing olives have a great importance not only for the rural economy, but also for the cultural and environmental heritage.
In that industry about 2.5 million producers, roughly one third of EU farmers, are employed and in certain regions of Italy, Spain and Greece, olive growing is by far the main agricultural activity, both in terms of employment and as a percentage of cultivated area.
Outside the European Union the major manufacturers also border the Mediterranean Sea: they are Tunisia, Turkey, Syria and Morocco. Only a small quantity of olive oil is produced in the Americas, in Australia and in Japan.
The demand for olive oil worldwide, thanks to the nutritional qualities of that oil and the combination to the Mediterranean diet, is very appreciated for its simplicity and for the health aspects, is growing 3-5 % per year.
Italy is famous all over the world because for its olive oil: the extra virgin one!!
Extra-virgin olive oil is the highest-quality olive oil you can have.
To get the “extra virgin” label there are very specific standards that the oil has to meet.
The extra virgin olive oil is an unrefined oil because it is not treated with chemicals or altered by temperature. Because of the way it is made, it contains more of the natural vitamins and minerals found in olives. It has a lower level of oleic acid (no more than 1%) than the other olive oil, it has typically a golden-green color and it retains the truest olive taste.