How many kilograms of olives are required to make 1 liter of olive oil?
Depends on the olive type, but on average about 5.5 kilos make a Litre
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Virgin refers to "first". Virgin oil usually refers to the firstbatch of oil that is extracted after the first cold press. It isgenerally a little thicker and more stable under hotter conditions(cooking). "Extra virgin" refers to the very first cold press ofthe olives. This is the oil in its most raw and pure form. It isbest consumed at room temperature, though is fine for lightcooking. Refrigeration is always recommended for any oil. Answer 2: Only extra virgin olive oil and virgin olive oil aredirect extractions from the fruit. Refi ed or common olive oil andolive pomace are chemically treated to neutralize strong flavors.The oil's qualities last up to about 18 months. Light deterioratesit's components, so oil should be stoted in a cool, dark place.
In Our Commercial kitchen we use olive oil by the gallons and all of our recipes are done by weight. One Gallon of olive oil yields 7.6 pounds --- which means. One Quart weighs ----------- 1.9 pounds (4 quarts to the gallon). One cup weighs ----------------.475 pounds (4 cups to a quart). 1 ounce weighs ---------------- .059375 pounds (8 ounces to the cup). 2 tablespoon to the ounce makes a tablespoon weigh - .029688 pounds per TBLSP. A Tablespoon then weighs - 13.4665 Grams (453.6 grams per lb). There are 3 teaspoons to a tablespoon so 1 Teaspoon weighs 4.488833 Grams
I don't think that's really a suficient answer. study some before you answer a question. The fruit when ripe is, by the careful grower, picked by hand and deposited in cloths or baskets for conveyance to the mill; but in many parts of Spain and Greece, and generally in Asia, the olives are beaten down by poles or by shaking the boughs, or even allowed to drop naturally. In Crete the olives are collected in nets, lying on the ground. In southern Europe the olive harvest is in the winter months, continuing for several weeks. Steps to olive oil making once you've grown and picked the olives: 1. Cleaning the olives: Stems, twigs and leaves are removed and the olives may or may not be cleaned with water to remove pesticides, dirt, etc. 2. Grinding the olives to paste: Stone rollers or wheels roll in circles on a slab of granite to grind the olives into a paste, or an electric motor attached to a toothed grinder pulverizes the olives as they are flung away from the center. 3. Mixing to increase olive oil yield: Mixing or Malaxation for 20 to 40 minutes allows small oil droplets to combine into bigger ones which can be removed in the next step. It is an absolutely necessary step. The paste is often heated to 28 degrees centigrade during this process. 4. Separating the oil and water from the fruit (pomace): using a press. 5. Separating the oil from the water: the liquid is spun by a centrifuge. 6. Processing the oil, further extraction: refining, bleeching and deodorising, to reduce acidity and improve flavor. 7. Storage and Bottling considerations: Olive Oil can be stored in containers as mundane as plastic or as indestructible as stainless steel. Oil deteriorates through the action of lipase and other enzymes in the oil and the action of oxygen. Oxidation or rancidity speeds up with light and heat exposure. 8. Tasting and rating the oil: Olive oil is graded by its acidity and also by its flavor as judged by experts. Broadly speaking, international legislation divides the various classes of olive oil into (a) virgin olive oils (i.e. those which have not been refined) and (b) the chemically refined oils (called "olive oil" or "pure olive oil"). Virgin olive oil fit for consumption as is (i.e. "natural") includes: 1) Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams 2) Virgin olive oil: (the qualifier "fine" may be used at the production and wholesale stage): virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams 3) Ordinary virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3,3 grams per 100 grams In Crete nowadays modern equipment is being used to produce olive oil. Here you find some pictures of the machinery. Â© Alexander from Latvia . Answer . You take a couple of tons of olives, stick em in a big press and squeeze the oil out of them. Easy
1liter of olive oil = 0,92kg 1 litre of water = 1 kg Not plural (kilograms), not even 1.0 kg, but less than 1.0 kg in one litre of olive oil.
olive oil has density of 0.80 - 0.92 gms/ml, ie 800-920 gms/l and density is an intensive property, is independent of amount of substance. So ur question "density of 4 ltr of olive oil" is wrong...
1 litre = 1000cm3 = 1000g = 1kg. the above answer is only true in water. 1 litre of mercury wieghs ~13 kg. its a function of density
Olive Oil does not make your hair grow. However, oil treatments (including olive, coconut, neem, peanut, and others) do help keep hair in tip-top condition. It will appear that your hair is growing faster simply because regular oil treatments will prevent breakage in your hair. So, will it grow faster? No. But because it prevents breakage your hair will be longer than it would without it. Maternal vitamins do help with hair growth (be aware that vitamins in a powder form i.e. not a hard capsule but rather a powder inside a gelatin type capsule allows for more absorption of the nutrients in the vitamin).
Answer . Olive oil is used in several creams which are claimed to have breast enhancing properties, but olive oil is included in these products because it makes a useful base for creams and is also beneficial for the skin, and not because it is said to have any breast enhancing properties itself..
The first extraction of oil from the olive is extra virgin olive oil, the second being virgin oil.
We use an accredited program for establishing nutritional info on all our recipes.. One teaspoon of olive oil contains 4.5 grams of fat of which .621 (g) are saturated fat. 3.5 grams are monosaturated fat. calories are 40 Different varietals of olive oil may differ slightly. Brad Williams. Mrs. Williams Country Kitchen Inc.
Well to be honest some products help the hair but does not grow it fully.I should know because im a professional beution.Well hair needs air to take in,moisture,it cant have dryness or it will break off in chunks.Olive oil originally speaking moisturizes the thermally but i shall not say fully.Yes it gives it moisture but not as much as it should have.You shouldn't SPRAY those chemicals into hair for whats so ever any reason.
No way of telling, it's all down to the density of the substance. One liter of sand would be much heavier than one liter of sawdust.
That depends on the specific weight of that special oil.. Only for pure water one can say: 1 litre of water weighs 1 kilogram.. Not oil.
You could ... but it would taste really weird. Olive oil has a strong flavor (of olives) that does not go well with sweet flavors. Think sphagetti sauce.
This cannot be sensibly answered. Liters is a measure of volume,kilograms is a measure of weight or mass.
No, applying it to your skin will just make the skin smoother and keep it moisturized.
It depends on what you are measuring. If it is water, 1 litres is 1 kilogram.
This would be done by infusion. You will need a fancy bottle with a good stopper/cork Take several good stalks of fresh rosemary from you garden and wash well, pat dry and place in clean sterilized bottle. Decant enough good quality olive oil into the bottle to fill and seal with the cork. Allow to sit in a cool dark place for at least 30 days or longer. The olive oil will take on the flavor of the rosemary as the herb steeps in the oil.
Yes, it's just as tasty and kosher, but a lot healthier (thank our Sephardic Jews from the Meditteranean)!
Depends on how much you are using, about a tablespoon is 1.4, but Oil is good for you, that's why it is on the food pyramid so don't worry about it. Just have fun with cooking and enjoy the time. Hope this helps, PEACE OUT
put it in a pan and turn , it on and if you want it to burn very very fast put it on high , but dont do that because maybe it will make fire
This cannot be sensibly answered. A milliliter (mL or ml) is ameasure of volume, grams (g), kilograms (kg) and milligrams (mg)are measures of weight or mass.
If a ton of olives makes thirty gallons of olive oil, and the average olive is 10 grams (probably a little high) then there are 10,000 olives in thirty gallons and thus 333 olives in a single gallon.
olives have olive oil because they make olive oil. Yes. Olive oil is produced by squeezing the olives (the term - and process - is actually "pressing").
A 'tonne' is a metric measure equalling 1000 Kilograms as opposed to a 'ton' which equals 2000 pounds, so there are 1000 kilograms of olive oil in a tonne.
290 gallons of Olive oil per metric ton. I sell bulk olive oil in a flexi tank all over the world. 18 -20 MT per flexi tank
They called Italy and asked them to send them some olives, because they had trouble making olive oil because olives don't grow in North America.
Well I have read on sites that it actually can help to strengthen your hair also if you want extra info brouse you tube!
Yes. No matter how large the amount of olive oil, it will always have the some density.
Are you looking to make olive oil? As many or as few as you want.The more olives you have, the more oil you'll get. You may takesome help of someone who are expert in this industry like SonomaFarm team.
Extra Virgin Olive Oil has the strongest flavor ( first pressing) and is a darker oil. The lighter the color of olive oil, the less flavor .
Olive oil can be used in place of vegetable oil in most things, rather or not the flavor will change the end product would be the only thing to consider.
There are 120 calories in a Tablespoon of olive oil, and there are 16 Tablespoons in a cup; so there are 1920 calories in a cup of olive oil.
Poured in the soil, it will attract pests and bacteria. Rubbed on the leaves, the thin coat of oil will shine and decrease the leaves' ability to do their of exchanging gases. So, yes, but you're better off spritzing the plant now and again with water to get dust off of it and promote leaf health for a natural shine.
salt and oliveoil does not make a chemical reaction because the olive oil doesnt have the right particles in it
While it is difficult to give you an exact answer, the website below gives the average density of olive oil to be about 0.918 g/cm 3 . Since 1 liter = 1000 cm 3 , that means 1 liter of olive oil = 918 g. Converting grams to pounds... 1 liter of olive oil = about 2.024 lbs
Yes it does, you can also use vegetable oil, and eating papayas also works! Hope this helps.
Yes, it definitely will cool you body. In my personal experience, Ihad heat boils on my forehead which will never go no matter howmuch water I drink. I then started applying olive oil on my faceand to my hair, and the boils just vanished overnight!
You don't really need oil to make pasta, you just need boiling water, with maybe some salt added if you prefer it that way. If you need oil for a sauce, you theoretically use canola in place of olive oil, but taste wise and health wise you wouldn't want to. A good quality extra virgin olive oil tastes way better than any canola ever could, and since canola has to be heated to be extracted, it already has formed carcinogens before you even bring it home from the store, whereas a cold pressed extra virgin olive oil hasn't been heated higher than usually 96 degrees and therefore it has little or no carcinogens until you start heating it, therefore is you are careful you have a longer time before it becomes dangerous for health. Also, oils should always be purchased in a glass bottle. Plastic bottles are not only bad for health, but also have a very negative effect on the pure taste of the oil. Amy Williamson, Certified Nutrition and Wellness Consultant and soux chef
Yorkshire pudding is meant to be made using the rendered fat from the beef roast it's served with. While olive oil will probably work, the flavor will be noticably differnt.
yes it does i tried it and it really works it makes your voice way better
Olive oil contains about 3700kJ (880 kcal) per 100g. The specificgravity is about 0.91 - that is, 1 litre of this oil will weighabout 911 g.
There probably isn't much sodium in olive oil because it is not a very salty food/liquid
Make a salad of lettuce, tomatoes, and onions in the desired amounts. If desired you may include tuna fish, olives, or chopped hard boiled eggs. Pour some extra virgin olive oil and wine vinegar over the salad and toss well. Start by using more vinegar than olive oil and experiment until you reach a mix you like. Sprinkle the salad with sea salt if desired and serve with something like a French Baguette. If there is any oil, vinegar, salt mixture remaining when the salad if finished, try a little from Juice glass. You might just be pleasently surprised to find that you enjoy that too.
If the idea of chocolate-covered olives sends you into paroxysms of delight, by all means go ahead and use olive oil. Please label these sinister things, though, so that normal humans know to avoid them. I suggest "sediment of foul evil", though "olive oil brownies" is probably sufficient.
I know this is so unhelpful but i dont know. My name is snakygirl , please add me, but the upside helpful thiing is that I have a friend called pixie 10001 , she has some so she knows where to find/who or how to make olive oil. If you see her say that snakygirl sent you to find her to know where to find/who or how to make olive oil. Its quite unhelpful (even thick me knows that) but then again, i hope it helps. Yours, snakygirl .
Assuming that you are referring to pasta when you say noodles (IE, egg noodles) there are a couple of favorite dishes that come to my mind. First there is Noodles Florentine" which is made with fettuccine noodles, spinach and olive oil. The fettuccine pasta noodles are boiled according to package directions, and then drained of all water. The fresh spinach can be sauteed while the noodles are boiling; just about five minutes before they are ready. It only takes a few minutes to saute the spinach. The olive oil is first seasoned with oregano, parsley and a little black pepper, and is poured into a serving bowl and then the cooked noodles are placed in the bowl. Using tongs, the noodles are tossed to soak up the olive oil mixture. Last, the cooked spinach is put on a serving platter, and the finished noodles are poured over the spinach. The next one is to simply prepare wide egg noodles according to package directions. Simultaneously, add chopped fresh garlic to olive oil and warm it in a frying pan just until the garlic starts to turn brown, and then discard the garlic. Place the same seasonings listed above in a bowl and toss as instructed above, adding the seasoned olive oil.
That is probably unanswerable in its current form. Any country uses olive oil; it's a cooking product! If you mean what countries produce olive oil, then it may be easier to answer. Olives grow easily in temperate climates so there are several countries that produce olive oil. The main countries from highest yield to lowest are: Spain, Italy, Greece, syria, Morocco, Turkey, Tunisia, Portugal, Algeria
I'm not sure 100% but I read from the internet that according to scientific research, they found powerful polyphenols and other naturally-occurring compounds in olive juice and have amazing health-enhancing functions from exceptional anti-oxidant effects to supporting skin, joint health and cardiovascular wellness. Olive oil beautify the skin in many ways. It promotes youthful, supple skin and protect against sun damage. It is also known to boost the glutathione to lighten dark spots and more. .
Yes. The density of a certain substance does not change according to the amount of that substance.