THE GERMINATION OF THE OLIVE SEEDS.

At the time of planting olive trees the first thing that you must to do is do a design. Then mark the earthly with a stake or other means where we want to make the hole to put the olive tree. These holes can be made to dig, or by hand, according to the ground and the time when it going to do. The olive must be buried in the pit at most about 5 cm.
Then when the hole is due tapemos rammed earth so that no air pockets remain. These trees must be watered with little as 50 liters per foot. Then go to refurbishment of the land before planting olive trees must remove the roots of any trees or shrubs, building terraces, leveling the land, and so on. Once the land is put up is advisable to plant in that spot for one or two years cereals or legumes,to completely eliminate the roots, so as not to cause problems for the trees. To the sound destruction of weeds may be necessary to use a plow in depth. After plowing should again all the land for the smooth growth of the trees that are going to plant. In the last plow that is done should be cast phosphorus and potassium fertilizer to be used in the early years of growth by the tree. It is advisab
before using fertilizers, as do an analysis of the soil.
Then we can plant the olive seeds in that holes.

GENERAL CHARACTERISTICS.

Olive tree is the only species of its botany family that has got edible fruit. Its main characteristics are:
Its leaves: Are arranged in a manner opposite between them, it is lanceolate, yp about 8 cm in length. Its edges are intact, and ave mucromado apex, the leaves are helded by a small tail. The colour of the leaf is whitish on te underside and summer. The beam of olive leaf has a bright green.
Flowers: Are veri small and are joined in inforescences. They ave fout white petals and a strong fragrance. These flowers have small calyx, and an only-one-piece corolla, with the tube very short and the limbo divided in four lobes.
Trunk: Is short, thick, twisted, light gray, irregular, full of bumps and cracks, especially as it becomes larger.
The fruit:Olive oil is extracted from de olives, and it is a important part of the mediterranean diet. The olives, drupe in Latin, are oval and inside of them appear a single bone. The olives have different sizes, depending on the variety from which they come, but usually range between 1.2 and 3 cm. The olives are in a green top, but as they mature, they become black.

BLOSSOMING AND FRUIT BEARING SEASONS.

The olive tree blooms around the manth of May and during the summer and fall fruits are getting fat and changing its color from green to black. Oil reached its matury by early autumn but it was not until late November or December when thy are collected, and then the excellent olive oil, is so important in the Mediterranean diet, is estracted

TYPES OF OIL.

OLIVES OIL VIRGIN

OLIVE OIL EXTRA VIRGIN: This type of oil is the best of all the types and it contains oleic acid. Apart from this type there are some mose:
- MONOVARIETAl: It is obtained trom only one type of olive.
- COUPEGES: It is obtained from more than one variety.
- PROTECTED ORIGIN DOMINATION: It is obtained from an olive that is obtained in a concret geografic zone.
OLIVE OIL VIRGIN: It has a free acid, expressed in oleic acid.
OLIVE OIL LAMPANTE: It has this name because in ancient times it was used the lamps of the houses to iluminate. It has the same characteristics than the olive oil virgin but this has more than 2 grandes and the olive oil virgin has less than 2 grandes.


OLIVE OIL REFINED

These olive oil is obtained by the refination of the olive oil virgin, and his acid is free, expressed in oleic acid.



OLIVE OIL COMPOUNT OF OLIVE REFINED AND OLIVE OIL VIRGIN

It is a mixture of olive oil refined and olive oil virgin, different at the olive oil lampante. It is cheeper than the other oils and it is the most spent in Spain.


OLIVE OIL OF ORUJO AND RAW
It is obtained by a treatment with solvent from the orujo olive oil orujo's, its acid is expressed by oleic acid it can't pass 0.5 per 100g.


OLIVE OIL OF ORUJO REFINED

It is obtained by the refination of the orujo's olive oil of olive crude

HARVEST METHODS

The most traditional method consists in taking the olives one by one by hand or with a rake. The olives are put into a container which the farmer has hanging. When it is full it's empty into a trailer. To reach the highest branches the farmer uses ladders.

• Advantages.- we don't cause any damage to the fruits and we don't get them dirty.


• Drawback.- it's slow process and the productivity of a person is low.

Other method, and one of the most common harvest method, consist in extending nets along the ground. Later you hit the tree with a stick to make the olives fall into the net. To be sure that you've got all the fruits, later we use a tractor with a mechanical arm which catch the tree trunk and shakes it. When we throw the olives to the ground, some branches fall too, and we must separate them of the olives. When we only have olives in the nets, we use a crane that catches the nets and we put the olives in a triler to transport them.

• Advantages.- It's very fast and easy, and you take all the olives.

• Drawback.- we can damage the tree.
  

DIFFERENT TYPES OF OLIVE'S

Some types of olives are these:

• Arbequina.- We can find it in "Aragón" and "Cataluña". It has sweet taste. It can be redor green. It's small and rounded.



• Blanqueta.-It's from the north of "Alicante". It's green and it is a bit bitter and a bit hot.



• Cornicabra.-It's in "Toledo". We eat it when it is mature. Its colour is dark green.



• Empeltre.-It is in"Aragón" like the arbequina. It's very aromatic and sweet.


• Hojiblanca.- It's from "Málaga","Sevilla" and "Córdoba". They're black and small.


• Picual.- It is in "Jaen". It's big and elongated. It's black.


• Manzanilla villalonga.- It's from "Valencia". It is big and rounded. Its colour is black.

INTRODUCTION

This blog is for "Trabajo monográfico". It's about the olives. I'm going to publish all the things that we did in the first and the second term. In the first term we looked for information about the olive tree and the olive( characteristics, location, types, harvest methods, recipes...) In the second term we did some experiencies in the laboratory with olives(we extracted oil, made soap...) I hope you like te blog.