Olive Oil Production Cost Reports

The Olive oil production cost report provides a comprehensive analysis and know-how for setting up olive oil production plant. The study covers all the requisite aspects that one needs to know for the production of olive oil. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Olive oil is made from the fleshy portion of the fully matured fruit of the Olea europaea tree. Olive oil comes in a variety of hues, from crystal-clear to golden; some varieties made from unripe fruit have a hint of green. Almost every country that cultivates olives produces oils with varying traits and qualities, with the differences depending on the region and fruit ripeness. It is found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps.

The melting point of olive oil is -6 degrees Celsius and the boiling point of 700 degrees Celsius. Olive oil contains both saturated and unsaturated fatty acids, which are almost entirely esterified to glycerol to produce triglycerides (or triacyl-glycerols). Diglycerides (also known as diacylglycerols), monoglycerides (also known as monoacylglycerols), and free fatty acids are also present, albeit in considerably fewer amounts.

75 to 85% of all fatty acids are unsaturated. Oleic (O) and linoleic (L) acids are the most prevalent; palmitoleic, eptadecenoic, gadoleic, and alpha-linolenic (Ln) acids are present in smaller/trace levels. The specific gravity of olive oil at 20° C is 0.911. The smoke point of olive oil is 190° C -207° C. 

The industry has grown as a result of consumers' rising interest in raw, natural, and cold-pressed cooking oils, which are seen to be safer and healthier than their processed equivalents. According to such assertions, edible oils that have undergone minimal processing and manufacturing are thought to be free of any harmful compounds. Because there is little to no processing, the nutrients are retained, making the food healthier.

Furthermore, because virgin and extra-virgin olive oils undergo less processing and have a consistent fatty acid profile, demand for them has increased recently. Due to their pure flavour and unmodified organoleptic features, cold-pressed virgin oils have seen an increase in demand, which further propels the market performance.