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