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Through the fruit of the olive tree, an evergreen tree, is produced olive oil. These trees are mainly cultivated on coastal areas of the Mediterranean Sea since there the climate is perfect for the cultivation of olive trees.

Oil can be produced through different methods but only the oil obtained in the first mechanical pressing, without further treatment, can be called extra-virgin oil. Since the low forbids the use of any additives to enhance the colour, the aroma and the taste and excludes any non-mechanical process olive oil is necessarily an “organic” product.

Quality is extremely important in the olive oil market so the producers must aim at a constant improvement and must be aware of the importance of the safeguard of quality which must satisfy the following principles:

·         Hygienic: absence of toxic elements contaminating the finished product

·         Nutritional: extra-virgin oil is the source of the best utilized fat by the human body

·         Organoleptic: aroma, taste and colour

Extra-virgin oil is very important in the kitchen since it is used both to cook and season food as well as to preserve it (canned food).

The process to make olive oil always follows the same steps, olive trees have to grow for several years before they can produce olives then when the trees are ready there is the harvest, which can be executed both by hand  and with completely mechanized systems (the machines shake the trees to make the olives fall), after that the olives are selected and divided on the spot depending on their quality, lastly the olives are brought to the oil mill where oil is extracted by centrifugal or pressure methods, once the natural sedimentation occurs oil can be filtered.

Good content, even  if not always personalized
8.5

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Olive oil is the product obtained from the olive, the olive is an evergreen tree and is mainly grown in the coastal areas of the mediterranean because it offers an ideal climate and perfect environmental conditions for the growth and production of this plant.
Extra virgin oil is obtained from the first pressing, it is an organic product because the laws prohibit the use of any additives.
Extra virgin oil is mainly used in the kitchen, for example for cooking food.
Extra virgin oil must meet these principles:
-hygienic
-nutritional
-organoleptic
The step in the production of olive oil are:
1) the olive trees after a few years produce olives.
2) when the olives ripen, they must be harvested first they fall from the trees. Olives can be harvested either manually or whit machinery.

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Matteo Gioffrè                     Olive oil: drops of gold 

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Matteo Gioffrè                     Olive oil: drops of gold 

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Simple but correct  7.5 . Try to use linking words
olive oil  is contained within the fruits of the olive tree.

the Mediterranean basin is the ideal place for the growth of this plant, thanks to its climate.

there are several ways to produce olive oil: with a mechanical press or without, the process without the use of machines is called extra virgin oil, this oil is of a superior quality from an organoleptic point of view.

the quality of the oil is based on:

-hygienic

-nutritional

- organoleptic QUALITIES

the oil is used mainly in the kitchen, for cooking, dressing or storing certain foods.

Phases of oil production
the stages of oil production are:
- the harvest of ripe fruit from the trees
-the selection of the best olives
- the conservation of olives in boxes
- pressing the olives and obtaining the oil
- oil filtration and conservation

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Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin.

The olive tree, Olea europaea, is an evergreen tree or shrub native to the Mediterranean.

The oil is produced by pressing whole olives.

Extra virgin olive oil is made simply by crushing olives and extracting the juice.

It is the only cooking oil that is made without the use of chemicals and industrial refining.

It is commonly used in cooking, for frying foods or as a salad dressing.

Extra-virgin olive oil has a(n) higher quality than the regular olive oil, in terms of hygiene, nutrition and organoleptic qualities.

Olive Oil production is mainly divided into different phases.

The first one is the collection of the olives.

Then there's the harvesting, that is one of the most delicate and decisive steps to obtain an excellent quality olive oil.

Then there are the processes of washing and pressing.

There are then the last phases of kneading, extraction of the oil and separation of the substances.

Personalized and it also uses some simple linking words 8

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Olive oil if one of the main ingredients in italian cuisine: it its extracted from the pulp of the olives, which as suggested by their name, grow on the olive tree, a type of evergreen.
Olive trees are grown in several coastal areas all over the mediterranean sea, where there are optimal climatic conditions for their growth.
Different methods are used to produce basic olive oil, but the extra-virgin one is the only one that is obtained after only the first mechanical pressing, without any additional treatment or added additives to improve the taste, the color or the aroma: all these restructions, imposed by the law, assure that the consumers consume only the best quality oil.
There are many other rules that the producers have to follow in order to sell their oil, such as the obligation that everystep of the oil production respect hygenic rules, so that the final product isent contamined by toxin.
Extra virgin olive oil also has to have important qualities, such as bei(ng) nutritional, because is the number one source of good fats for the human body; for this reason, it also, has to have many organoleptic properties, so that it can be used while cooking or seasoning food, but also to store canned food such as fish and vegetables.
The production of oil Always follows the same steps: ripe olives are harvested from older trees, since the newer ones aren't able to produce them yet, before they fall onto the ground or before it rains: olives can be harvested in two ways, or by hand picking them, or buy using a mechanized system.
After separating the good ones from the bad ones, olives are put into boxes and trasported to the oil mill, where oil is exstracted by pressure or buy using centrifugal methods; once the natural sedimention occurs, the oil gets trated optimally in order to mantain its natural acidity.

Well done, personalized and correct. 8.5

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The olive tree is an evergreen that lives for many years and it is cultivated in coastal areas of the Mediterranean basin, where there is the ideal climatic and the environmental conditions.

Olive oil is the product of (the) olives.

Extra-virgin oil is the only oil that is obtained from the first mechanical pressing.

Olive oil is an organic product because there are any other mechanicals processes and also any additives to enhance the taste, the aroma or the colour.

The aim of producers (is )safeguards the quality following this principles:

- Hygienic: without toxic elements that would  contaminate(contamined) the final products.

- Nutritional:  it is important for human organism.

- Organoleptic: taste, aroma and colour.

Olive oil is used in cooking for the  preservation  of the food and also for seasoning vegetables and fish.

Phases of oil production

The first process of harvesting the olives is to shake the branches to drop the olives on the ground.

Then the best olives are selected and placed into large boxes.

After the olives are transported where the oil is extracted by pressure.

Finally, the oil is filtered to maintain (the) natural acidity.

Good content. Pay attention to some mistakes . Good content and use link words 7

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Olive oil is a product derived from the flesh of the olive, that is the olive’s tree fruit.
This plant (are) is generally cultivated in the mediterranean basin, that is characterized by the ideal climate and environmental conditions for this plant.

The aim of oil producer must be:

·HYGIENIC: olive oil is made with natural product, without toxic elements.

·NUTRITIONAL: it is the best fat used in human organism.

·ORGANOLEPTIC:taste, aroma and colour.

A particular oil type il the “EXtra-vergin oil”, that one is produced from the first mechanical pressing and it must be free from additives to modify taste, aroma and colour.

Phase of oil production

1. Growth of olive trees, the process takes several years before olive production begins.

2. When the olives ripen, they are harvested before they fall from the trees and is made a selection of the best ones and they are kept in(to) boxes.

3. Olives are trasported to the oil mill.

4. Oil is extracted by pressure.

5. Oil is filtred in order to maintain (their) its basic acidity.

Well written even if you haven't used linking words, but you have tried to personalize  7.75

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Olive is a product derived from the flesh of the fruit of an evergreen tree, the olive tree.

Olive trees are culti(c)vated in coastal areas of  the Mediterranean basin where there are the ideal climatic conditions for this plant to grow.

Olive oil (it )is an organic product since (are not used) additives are not used to improve the taste and color.

for the production of olive oil there are several methods from the first mechanical pressing (who)from which we obtain ( is called( )extra-virgin oil)

the quality of the oil is a fundamental element and in order to maintain product quality, producers must satisfy the following  requirements:

-hygienic (where there must be no toxic elements that contaminate the product)

-nutritional ( olive oil is the best fat utilized by the human organism)

-organoleptic (taste , aroma and color)

olive oil is used in cooking and seasoning food and  in the conservation of vegetables, canned fish.

The phases of oil production are:

- olive trees grow for several years before they produce olives.

-once the olives are ripe, you need to harvest them before it rains or falls to the ground.

-to harvest olives there are different ways, manual harvesting, or with mechanical methods.

-the best grape varieties are selected and placed in large  boxes.

-after the olives are brought to the oil will the olives they are pressed and centrifuged to (then) obtain the oil.

-in the end the natural sediments fall and the oil is filtered to maintain the natural acidity

Try to be careful to some mistakes and use linking words 6

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DROPS OF GOLD
Olive oil is a product derived by fresh fruit of olive trees. Those types of trees are cultivated in several Mediterranean coastal areas because there is the ideal climate (to there) for them  to grow.
There are different methods of producing olive oil, but only one type of them is used to make the extra-vergin oil and it used mechanical pressing.
The quality of oil represents the fundamental element for consumers and it must follows three principles:
- hygienic; avoid of toxic elements to (containing) contaminate the finished product.
- nutritional; extra-virgin oil is the best(a) fat used by human.
- organoleptic; which rapresents taste, aroma and colour.

PHASES OF OIL PRODUCTION
First of all we have to think that oilve trees grow for many years before they produce olives. Then they must be harvested before they fall to the ground or before it rains.
Harvest can be done by hand or by machine.
Then the best varieties of olives are selected and put(ted) in boxes.
After that they are trasported to the oil mill where it  is extracted by pressure or centrifugal methods.

MAIOLANI GRETA

Not always correct and not always accurate . Use link words 6.5

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The Olive is a product derived from the flesh of the fruit of an evergreen tree, the olive tree.

Olive trees are cultivivated in coastal areas of Mediterranean basin where there are the ideal climatic conditions for this plant to grow.

Olive oil it is an organic product since (are not used additives) additives are not used  to improve the taste and color.

for the production of olive oil there are several methods from the first mechanical pressing (who)  which is called( extra-virgin oil)

the quality of the oil is a fundamental element and in order to maintain product quality, producers must satisfy the following  requirements:

-hygienic (where there must be no toxic elements that contaminate the product)

-nutritional ( olive oil is the best fat utilized by the human organism)

-organoleptic (taste , aroma and color)

olive oil is used in cooking and seasoning food and  in the conservation of vegetables, canned fish.

The phases of oil production are:

- olive trees grow for years

-once the olives are ripe, you need to harvest them before it rains or  before they fall (falls )to the ground.

-to harvest olives there are different ways, manual harvesting, or with mechanical methods.

-the best grape varieties are selected and placed in large  boxes.

-after the olives are brought to the oil( w)ill  Mill the olives are pressed and centrifuged to then (obtain the oil)oil is obtained.

-in the end the natural sediments fall and the oil is filtered to maintain the natural acidity

There are some language mistakes and not much personalization and linking words  6 +

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Olive oil is the product of olive fruits, this tree is an evergreen and is cultivated in coastal areas of the Mediterranean basin because this areas have a suitable climate for the development of this plant.

Extra-virgin oil must be obtained by extraction with only mechanical methods.

It is an organic product because the laws do not allow the use of additives to improve taste, aroma and color.
Olive oil is used above all in the kitchen to season salads, and preserve vegetables in a jar.

The aroma of the oil can vary greatly depending on the variety of olives from which it is produced, the place of production, the degree of ripeness, the way the fruit is harvested, etc.

Extra-virgin oil must satisfy these principles: hygienic that is absence of toxic elements, nutritional because is the best fat for the human organism and organoleptic (aroma, taste and colour).

For the production of oil, the tree is expected to grow and produce the olives, then before the olives fall from the tree they are harvested.

There are two types of harvest, the traditional one that is handpicking and the mechanized system.

In general, the production line of an oil mill includes five basic phases:

preliminary operations;

milling; extraction of the oil must;

separation of oil from water;

storage,

clarification and bottling.

Well done and personalized. No mistakes but no link words 7.75

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Olive oil is the results of Olives pressing. Is a evergreen and it is cultivate in the Mediterranea Area for the good temperature. With the first pressing make extra virgin oil , is more important for cook food.
The producers created extra virgin oil for three point:
1) is important for eliminate toxic element
2) nutritional for the humans organism
3)organoleptic, for example the colour .
The oil production have different phase:
Olive grows for many years and when they ripen the farmers must be harvested. For harvested there are different ways : like hand picking of mechanized system

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Olive oil is a product derived from the pulp of the fruit of an evergreen tree, the olive tree.  The olive trees are mainly grown in different areas of the Mediterranean basin, where there are suitable climatic and environmental conditions to grow this type of plant.  Extra virgin olive oil  is obtained from the first mechanical pressing.  It is an organic product, any non-mechanical process and the use of any additives are prohibited by the law. The quality of the oil is really important to represent it’s its biologicity and ensure its food safety and also its marketing.  The objective of the producers is to satisfy the following three principles:

-hygienic

-nutritional

-organoleptic.

The basic steps of oil production are fundamental and important.  Olive plants must grow for several years before they can produce olives. When the olives have matured , they must be harvested before it rains or before they  falls from the trees.  The collection can be done manually or through mechanized systems. After the olives are selected on the basis of quality and transported to the oil Mill point, the oil is then extracted and finally filtered to maintain natural acidity.

good content only personal in the second part, No link words an no serious mistakes. 7

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Olive oil is produced from the olive tree, an evergreen tree mainly grown in Mediterranean areas.
The oil obtained from the initial pressing without adding other treatments is called extra virgin olive oil.
To make the oil you need organic matter, that is, the olive and the use of additives and (dyes) colorings are  prohibited.
Before the oil is marketed it must pass nutritional and organoleptic hygiene tests.
Extra virgin olive oil is widely used in the kitchen to season and store food.
To make the oil we start from the olives that are harvested before they fall on their own, the way they are taken is a bit bizarre:
sheets are laid on the ground under the plants and then beating with a stick on the crown or the plant is shaken (perhaps with the help of a machine).
After an initial skimming, they are washed and brought to tanks where they will be pressed and centrifuged.

Well done and personalized, even if there are no linking words 7.5

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Olive oil is a product that is derived from the fruit  of olive tree.

This tree are cultivated in coastal areas, in particular the Mediterranean one, because there are ideal temperature and the environmental conditions permit(e) the grow of olive trees.

There are (a) different  methods of produce the olive oil, the first type and the most important is the mechanical pressing that (derive) generates the extra-virgin oil.

Extra-virgin oil is an organic product that doesn’t use any additives to enhance the aroma, colour and the taste.

The quality of oil represents the element for organic consumers and always concern(ed) is always related to  food safety and world-wide marketing.

The most important principles for the oil production are the following:·         hygienic: in particular the absence of toxic elements;·         nutritional: in particular the extra-virgin oil is the most used by human·         organoleptic: colour, taste and aromaExtra-virgin oil is the most used by human for cooking and seasoning food, for the preservation of fish and vegetables.The phases of oil production are the following:·         harvesting: this activity can be done in different ways, in particular with mechanized system or (about) with hand picking. After that the best varieties of olives are selected and placed in large boxes·         transport: the olives are transported to the oil mill where oil is extracted by pressure or centrifugal methods·         filtration: the oil is filtered to maintain the natural acidity.

Good content. There are some mistakes in the first part. The second is better. No use of linking words 7.75

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Olive oil is the product obtained from the olive, the olive is an evergreen tree and is mainly grown in the coastal areas of the Mediterranean because it offers an ideal climate and perfect environmental conditions for the growth and production of this plant.
Extra virgin oil is obtained from the first pressing, It is an organic product because the laws prohibit the use of any additives. Extra virgin olive oil is mainly used in the kitchen, for example for cooking food.
Extra virgin olive oil must meet these principles:
- Hygienic
- Nutritional
- Organoleptic
the steps in the production of olive oil are:
1) The olive trees after a few years produce olives olives.
2) When the olives ripen, they must be harvested first
they fall from the trees.
olives can be harvested either manually or with machinery

Simple and correct. No linking words. 7

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Olive oil is the result of olives pressing; olives are the fruit of the olive tree: it is a evergreen tree and it is cultivated in the Mediterranean Area for the good climate to improve the growh of the plant.

From the first olive pressing we make “extra-virgin oil”, (who) which is important to cook food, to preserve food and for seasoning food.

The producers want to create “extra-virgin oil” for three principles:

1.      Hygienic, because it’s important to eliminate toxic elements and obtain a clean oil;

2.      Nutritional for the human organism

3.      Organoleptic, like taste, colour and aroma.

Oil production is composed by different phases: first of all, it’s important to let the olive trees grow for many years. After that, the trees produce olives and when they ripen the (producers)products must be harvested before they fall down from the trees. Nowadays producers can use different ways to harvest, like hand picking of mechanized systems.

You have tried to personalize the content using link words.
Only one serious mistake in the relative clause 7.75

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STRUMENDO ROBERTA. Summary about olive oil.

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STRUMENDO ROBERTA. Summary about olive oil.

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Olive oil is the product obtained from olive trees. This tree is cultivated in costal areas of the Mediterrean basin where climate permits a good growth of this plant.
The place where (is product oil) olive oil is produced with traditional method is called FRANTOIO.
The phases to produce oil are:
1) HARVEST: in traditional methods the fruits are put in tiny rakets but to harvest big quantities of olives i(s used automated machine) automated machines are used. The harvest may leave leaves and twigs that are removed (with)  in a second phase.
2) WASH OF FRUIT by dirt, leaves and twigs. Olives pass in a grill that (filtered)  filters once again.
3) PRESSING this operation may be done as soon as possible because (a dirty )  dirt can mess up the quality of oil. Press can be TRADITIONAL (done with big mill stones wheels that transform(s) fruits in a thick (purplish ) purplish pulp) or MODERN (with automathic steel press).
Last methods control(l) that the fruits are grounded more gently because the overheats (plus of 27 °C can lose flavour).
4) EXTRACTION OF OIL: also during this phase the methods are TRADITIONAL (the pulp is layered and loaded in a hydraulic press which crushes the oil and liquids. These two are separated.
Past is collected and recycled to produce fertilizers of animal feed.
While MODERN METHODS use the centriful where oil passes out through a fine mesh and is stored.
Oil can be filtered but this messes up the taste and the quality.
This definite (the) EXTRA-VIRGIN OIL that is optained from the first mechanical pressing and there aren't other treatments.
It is an organic product because the laws forbid the use of any additives to improve taste, aroma and colour.
It's important that exta-virgin oil respect some principles :
- HYGENIC: abcence of toxic elements;
-NUTRITIONAL: it is the best fat used by human organism;
-ORGANOLEPTIC: taste, aroma and colour.
A good oil has gold colour and the tast is strong.
The oil is very importants for cooking, seasoning food and preserved it.

Good content but you should reread because there are too many spelling and  serious grammar mistakes  5

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Olive oil is a product derived from the flesh of the fruit of the olive tree.
This type of plant is mainly coltivated in the Mediterranean basin, where there are the ideal climatic and environmental conditions to permit(s) the growht of plants.
EXtra-vergin oil is produced from the first mechanical pressing, for be an organic product, it must be made (had been) without any additives to modify taste, aroma and colour. It is ofte n(r) used in cooking and seasoning food and in the conservation of foods like vegetables and fish.
Extra-vergin oil must satisfy these principles:

·        HYGIENIC: olive oil is made with natural product, without toxic elements;

·        NUTRITIONAL: it is the best fat used in human organism;

·        ORGANOLEPTIC: taste, aroma and colour.
The principal issue of producers is the improvement and the control of quality.
PHASE OF OIL PRODUCTION

The steps are:

1.     The growht of olive trees for several years before they produce(s) olives.

2.     The olives are ripen, so they are harvested before they fall from the trees;

3.     Selection (p)of the best varieties of olives and they are kept into boxes;

4.     Olives are trasported into oil mill;

5.     90% of the total leaves are removed, while the remaining 10% are ground into paste with olives and pits;

6.     Oil is extracted by pressure;

7.     Oil is filtered in order to maintan their basic acidity.

Good but not enough personalized. There is one serious verb mistake an no linking words
7