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 Olive oil produced (hl)
Characteristic Description
Name Olive oil produced (hl) by Geographic localization (Agrarian region), Type of oil press unit, Degree of acidity (1995 - 2003) and Type of extraction system; Annual
Regularity Annual
Source Statistics Portugal, Olive oil production survey
First available period 1995
Last available period 2003
Dimensions
  • Data reference period
  • Geographic localization (Agrarian region)
  • Type of oil press unit
  • Degree of acidity (1995 - 2003)
  • Type of extraction system
Concepts
  • REFERENCE PERIOD:  Period to which the information refers and which may be a specific day or a time interval (month, fiscal year, calendar year, among others).
  • DEGREE OF ACIDITY IN OLIVE OIL:  The percentage of free fatty acids, expressed in oleic acid.
  • OLIVE OIL COMPOSED BY REFINED OLIVE OIL AND VIRGIN OLIVE:  Olive oil that has a free acidity, expressed as oleic acid, not exceeding 1 gram per 100 grams and the other characteristics laid down for this category.
  • OIL PRESS:  The industrial establishment engaged in the production of olive oil from olives.
Measure unit (symbol) Hectolitre (hl)
Power of 10  0
Observations
Last update date 15/05/2007


information presented in 24/11/2024