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