In olive oil culture, another tradition changed since thousands of years is the method of removing oil from olives. This is due to the oil, to be obtained by the cold pressing of the olives and can be eaten without any need chemical processing. That's why, with olive production methods are still common in the Middle East today, there is no difference between the method of obtaining olive oil about 6 thousand years ago.
In olive oil culture, another tradition changed since thousands of years is the method of removing oil from olives. This is due to the oil, to be obtained by the cold pressing of the olives and can be eaten without any need chemical processing. That's why, with olive production methods are still common in the Middle East today, there is no difference between the method of obtaining olive oil about 6 thousand years ago.
In olive oil culture, another tradition changed since thousands of years is the method of removing oil from olives. This is due to the oil, to be obtained by the cold pressing of the olives and can be eaten without any need chemical processing. That's why, with olive production methods are still common in the Middle East today, there is no difference between the method of obtaining olive oil about 6 thousand years ago.
The renovation of an olive branch as detached single-core is a fruit. This is also, from all over the world only fruit that tasted the bitterness of the olives in olive bulunarak "oleuropein" causes a substance called phenol.
This phenolic substance called oleuropein, which taste the bitterness of Olives, the sequence of operations to be performed out of the site covers table olives in the olive processing techniques. Oleuropein, also it is considered a very important substance in terms of human health. Even although the structure of table olives in the olive processing these substances out dropped, broken out or break down other substances, the amount of remaining within the olives are reported by the investigators to be adequate for human health.