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