Olives - Import export

Scientific name: Elaeagnus angustifolia Other names in English: Oleaster Cultivation mode: Wild collection\Cultivated In manufacturing: Pharmaceutical, Cosmetic, Extract, Perfumery, Oil, Wood manufacturing Chemical Composition Phytochemical studies of E. angustifolia L. fruit extract indicate the presence of flavonoid compounds, polysaccharides, sitosteroles, cardiac glycosides, terpenoids, coumarines, phenol carboxylic acids, amino acids, saponins, carotenoids, vitamins, and tannins. Flavonoids which are mainly present in fruits and vegetables, due to their phenolic hydroxyl groups, are able to chelate metals, reduce lipid peroxidation and have shown a high antioxidant and free radical scavenging activities. A group of flavonoids such as 4 (+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-)-epigallocatechin, kaempferol, quercetin, luteolin, isorhamnetin and isorhamnetin-3-0-β-d-galactopyranoside have been isolated and identified from the extract of E. angustifolia L.

Exctract from leaves and fruits of Olea europaea L. - stand. oleuropein content - stand. hydroxytyrosol content - stand. oleanolic or maslinic acid

Olive biomass releases considerable energy during its combustion and its calorific value largely exceeds that of other wood or agricultural biomass. Biomass fuels are probably the oldest form of energy sources where organic materials are utilized to generate power. Olive biomass is the solid residue from the production of olive oil. The solid olive residue is composed of olive pits and dried olive cake/husk.

Lump wood is made from 100% totally natural olive wood that has been carbonized into charcoal. No chemical binders or igniting agents. No pressed composite bits of wood and organic material. Just big chunks of pure olive hardwood. It is generally the chef’s choice for cooking as it offers a totally natural cook with high intense heat. Olive lump charcoal is only made from olive trees that have been identified for pruning. Olive wood lump charcoal- made of leftover branches after the olive season.