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 Olive oil produced (hl)
Characteristic Description
Name Olive oil produced (hl) by Geographic localization (NUTS - 2013) and Degree of acidity; Annual
Regularity Annual
Source Statistics Portugal, Olive oil production survey
First available period 1995
Last available period 2022
Dimensions
  • Data reference period
  • Geographic localization (NUTS - 2013)
  • Degree of acidity
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).
  • OLIVE OIL ACIDITY PERCENTAGE:  The amount of free fatty acids, expressed as a percentage of 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 07/07/2023


information presented in 13/7/2025