Dazhou olive oil is a vegetable oil that is extracted from fresh olive trees and squeezed at room temperature. It is also the only vegetable oil in the world that has been cold-pressed with fresh fruit.

It is understood that the main chemical components of olive oil are fatty acids, glycerides and non-glycerides. Glycerol is mainly composed of saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids have a strong health-care function. The unsaponifiable content of non-glycerides in olive oil is very low, so the body's absorption of olive oil is very high, similar to human milk. Because olive oil has many functions in nutrition and health care, it has been praised by Western nutritionists as “Friends of Human Health” and “Queen of Vegetable Oil”. Britain, the United States and other countries have included olive oil in the Pharmacopoeia. Origin of the environment In 1974, Dazhou City introduced and planted olive oil in Kaijiang and Daxian. As of 2009, more than 80,000 mu of olive planting bases have been built, and the output of fresh fruit has reached the first place in Sichuan Province. Because of the soil, water quality, air, sunshine and other conditions suitable for the growth of olive oil in Kaijiang and other places, especially the soil containing more calcium than the original place (Mediterranean), the olive fruit is rich in oil and special in quality, reaching the EU standard. The olive fruit wine and “Mansani” cosmetics series developed by the county have been listed one after another, and the olive oil industry chain has been further extended. Industrial Development Dazhou City is located in the eastern part of Sichuan. In 1974, it planted olive oil in Kaijiang and Daxian. It now holds 83 varieties and more than 2,000 acres of forest resources. During the "10th Five-Year Plan" period to 2020, the development of the olive industry in Dazhou City is guided by the scientific concept of development. In accordance with the principle of "scientific, appropriate, and distinctive" development, we will strengthen organizational leadership, strengthen guidance services, and do a good job in breeding and breeding excellent and abundant products. Choose suitable site conditions, drive by leading enterprises, increase product development, rely on science and technology and innovation, transform economic growth mode, focus on improving scale efficiency, lead China's olive oil to develop continuously, quickly and efficiently, and enlarge and strengthen the olive industry. It provides strong support for the economic development of Dazhou City and the construction of new countryside. During the “Eleventh Five-Year Plan” period, 65,000 mu of new olive planting bases will be built in Kaijiang and Daxian, relying on Sichuan Tianyuan Oil Olive Co., Ltd. to build a modern integrated processing plant for olive products. From 2010 to 2020, in Kaijiang, Newly developed olive oil 170,000 mu in Daxian, Dazhu, Quxian, Xuanhan and Wanyuan. By 2020, we will strive to reach 300,000 mu of olive oil bases in the city, and the total production value of olive oil industry will reach 2 billion yuan. Honor Certification In January 2006, the olive oil of Dazhou City was judged by the expert group in Beijing and was praised as the “China Olive Oil Capital” by the China Food Industry Association. In May 2009, the trademark “Dazhou Olive Oil” was successfully registered in the Trademark Office of the State Administration for Industry and Commerce.

Technical requirements for quality of Dazhou olive oil (1) Variety. Bean fruit, soft Aspen, Bella, cut-off dragon, Coralti, Foao, Heji, Carlin, Laixing, small apple, with Doraling, Pieduli, Piguaer 13 suitable varieties . (2) Site conditions. The altitude of the protected area is ≤800 meters, mainly purple-brown red soil, the soil pH is 6.3 to 7.5, and the minerals in the soil are rich in nutrients. (3) Cultivation management. 1. Breeding of seedlings: seedlings are planted by hotbed cutting, and the cuttings are selected from hard-edged cuttings and cuttings of twigs, with hard-edged cuttings. 2. Colonization: cuttings are carried out from November to December each year, and transplanting (nutrition) is carried out from March to April of the following year. In the next year, from January to February, mountain planting is carried out, and 40 plants per acre are planted. 3. Fertilization: in the germination period from March to April; the hardening period of the fruit from July to August; the fertilization after fruit collection in November should be based on organic fertilizer, pig, sheep and sheep fat, straw, and cake fertilizer. 4. Plastic pruning: winter pruning (sleeping pruning) and summer pruning (growing pruning), mainly through smearing, topping, tipping, bending and opening angles, etc., to remove clusters and overly dense branches. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. Manual picking is carried out from October to November every year, and harvesting is carried out according to the principle of first ripening first, not cooked first. (5) Raw material requirements. For the processed fruit, the pulp should be thick, the core should be small, the meat core should be separated, the appearance should be beautiful and well-proportioned, no damage, lesions, insect eyes, etc. The fruit weight is 3 to 4 grams, and the fruit transverse diameter is not less than 10 mm. Basically consistent. From picking to pressing, oil and water separation should not exceed 24 hours. (6) Production process. (7) Key quality control procedures. 1. Fresh fruit: the fruit for processing, the peel is intact, no mechanical damage, lesions, insect eyes, etc., the fruit color is yellow-green or purple-black. No more than 24 hours from picking to pressing. 2. Cleaning: Select the fruits, branches, leaves, mildew, deterioration, and insects in the fresh olive fruit, put them in the washing tank/washing machine, remove the debris such as sediment, and drain to the next process. 3. Crushing: The washed olive fruit is fed into a pulverizer for pulverization. The pulverized screen of this process has a pore size of 4 to 6 mm. 4. Blending: The pulverized pulp is sent to the blender for 30 to 50 minutes at low speed (depending on the effect of the fusion), the temperature is controlled at about 28 ° C, and the stirring speed is 18 to 20 rpm. 5. Centrifugal separation: After the horizontal centrifuge is started and the rotation speed is stable, the feed pump is turned on to send the pulp to the horizontal centrifuge at a constant speed. 6. Oil-water separation: The liquid separated by solid-liquid separation is centrifuged (disc type) for oil-water separation, the temperature is controlled at 28 ° C, and the centrifuge speed is 6500 rpm. The separated oil is transferred to the plate and frame filter in time. 7. Filtration: Filter with a special filter paper with a pore size of 0.2 μm to filter out solid impurities. 8. Storage: (1) Inspection: Strict testing of filtered olive oil to ensure product quality. (2) Storage in storage: According to the inspection standard level, it is classified into a special oil storage tank, and a quality inspection file is established. A quality inspection label is attached to the tank, and products that fail the quality inspection are not allowed to enter the warehouse. And to keep the warehouse clean and well ventilated, take necessary shading measures to avoid direct sunlight. 9. Filling: According to the production plan, the filling standard is released. In operation, strict operating procedures, accurate measurement, timely sealing of the bottle cap, inspection and labeling. 10. Inner box packaging: sorting and packing, put bottled oil, instruction manual, certificate of conformity into the box, and put the date of manufacture in the lower right corner of the box. 11. Finished product storage: The finished products produced in each batch can be put into storage after being inspected according to the requirements, and various registrations are made at the same time. (8) Quality characteristics. 1. Sensory features: yellowish green, clear and transparent, with the inherent smell and taste of olive oil. 2. Physical and chemical indicators: project indicators extra virgin olive oil (a) smell, taste has the inherent odor of olive oil and taste color yellow-green transparency (20 ° C, 24h) clear acid value (mg / g in terms of potassium hydroxide) ≤ 1.5 Peroxidation value (m mol / kg oil) ≤ 9.5 metal content / (mg / kg) iron ≤ 3.0 copper ≤ 0.1 water and volatiles /% ≤ 0.2 insoluble impurities /% ≤ 0.1 Note: can be directly imported edible olive oil 3 Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Dazhou olive oil geographical indication products may apply to the Dazhou Quality and Technical Supervision Bureau of Sichuan Province for the use of “Special Marks for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced by the General Administration of Quality Supervision, Inspection and Quarantine. Approved. The statutory testing agency for Dazhou olive oil is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.