A) Taste B) Color C) Size D) Oil content
A) Green B) Blue C) Black D) Purple
A) Olives used for oil production B) Olives grown on tables C) Olives cured for eating D) Unripe olives
A) Medium olives always have the highest oil content. B) Olive size has no relation to oil content. C) Larger olives generally have higher oil content. D) Smaller olives generally have higher oil content.
A) Grafting B) Harvesting C) Curing D) Pressing
A) Leaf shape B) Soil type C) Air temperature D) Root depth
A) Cloud cover B) Wind speed C) Tree height D) Brine concentration
A) To determine the olive's suitability for oil production. B) To determine the olive's shelf life. C) To determine the olive's size. D) To determine the olive's color.
A) Alphabetically B) Randomly C) By country of origin only D) By variety and intended use
A) Dry and shriveled B) Fully developed color and flavor C) Ready for planting D) Small and green
A) Sun drying B) Oil extraction C) Brine curing D) Pickling in vinegar only
A) To increase their oil content B) To make them easier to harvest C) To change their color D) To make them palatable
A) Paint B) Flour C) Lye D) Sugar
A) Altitude B) Texture C) Electromagnetic Spectrum D) Humidity
A) A curing method B) The number of olives harvested per day C) A specific type of olive variety D) Damage to the olive caused by fruit flies
A) The shape of the olive B) The color of the soil C) The height of the grass around the tree D) The weight of the tree
A) Fermentation B) Extraction C) Malaxation D) Crushing
A) Decoration B) Direct consumption C) Pickling D) Olive oil production
A) The brand of fertilizer used B) Its size C) Its geographical origin D) Its color at maturity
A) The olive has had its pit removed B) The olive is extremely bitter C) The olive is extremely small D) The olive has been grown without pesticides
A) Tropical Rainforest B) Mediterranean C) Arctic D) Desert
A) The color of the harvesting equipment B) The timing of harvest C) The time of day of harvest D) The number of workers involved
A) Classification isn't important B) To make the olives more expensive C) To ensure consistency and quality control D) To confuse consumers
A) High acidity B) Small size C) Dark color D) Large size
A) Sweet taste B) Early ripening C) Small size D) High oil content
A) Mild B) Pungent C) Sweet D) Sour
A) The Mediterranean B) Alaska C) Antarctica D) The Amazon Rainforest
A) Tree shaking B) Leaf pruning C) Hand picking only D) Root pulling
A) It changes the polyphenol content randomly. B) It typically increases the polyphenol content. C) It typically reduces the polyphenol content. D) It has no effect on polyphenol content. |