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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
  • Data reference period
  • Geographic localization (Agrarian region)
  • Type of oil press unit
  • Degree of acidity (1995 - 2003)
  • Type of extraction system
  • DEGREE OF ACIDITY IN OLIVE OIL:  The percentage of free fatty acids, expressed in oleic acid.
  • REFERENCE PERIOD:  The length of time for which data are collected, e.g. a specific day, month or year.
  • OIL PRESS:  The industrial establishment engaged in the production of olive oil from olives.
  • OLIVE OIL (COMPOSED OF REFINED AND VIRGIN OLIVE OIL):  Azeite obtido por loteamento de azeite refinado e de azeite virgem, com exclusão do azeite lampante, com uma acidez livre expressa em ácido oleico que não pode ser superior a 1 grama por 100 gramas e com as outras características conforme previsto para esta categoria.
Measure unit (symbol) Hectolitre (hl)
Power of 10  0
Last update date 15/05/2007

information presented in 28/2/2024