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<pre>Hello ,
Thanks for your replies .
I am from Syrian origin but I live in Paris ( France ) and I am not olive
specialist but I happily relay information from Syria where Internet is not
widespread 'yet'. ( My nephew is a doctor in agronomy ).
The edible oil was grown on the island of Crete about 3500 BC ; the Semitic
peoples apparently cultivated it as early as 3000 BC . The trees start
bearing in 4 to 8 years , but full production is not reached for 15 to 20
years " Enc. Britannica 1974 " ( note: Syrian people is semitic )
Syrian claims to be the 4th olive oil producer in the world .Olive is
cultivated in the north near the Turkish border (Aleppo) and along the
meditteranean coast ( Lattakia -> Tartous ).
Not much fancy changes have been made to the cultivar ( Souri ? = syrian )
used in the traditional farms for so long .
The traditional farmers and the oil processing factories are still producing
olive oil which is being sold by barrels ( > 20 liters ) to each household.
( note: At the bottom of the barrel , you end up with a dark deposit .)
Some modern processors and bottlers are also in business but it seems for
smaller quantities.( maybe targeting export ).
Until recently , olive oil export was banned but I understand that
regulations are changing.
Olive oil plays an important role in the Syrian diet , from breakfast with
"zattar" seeds and bread to evening meal with fresh olives . There is also
some traditional recipe ( salads, .. ) but I never heard about olive leaf
tea. We drink tea a lot but it is imported ( a very old tradition ).
We have some soap , green cubes ( because of some green lyme used ? ) made
by laying down the liquid soap , waiting and cutting the cubes out the solid
mass.

Souhair

http://www.multimania.com/syrie/olive.htm
</pre>
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<pre>hello all ,
I just added a full certificate of analysis on
http://www.multimania.com/syrie/olive/oliveoil.htm of one Syrian Extra
Virgin olive oil.
I would welcome your comments .
Free Fatty Acids , % 1.0
Peroxyde Value 12.8
Specific Extinction : 232 nm 2.512
: 270 nm 0.174
Tocopherols , ppm
Delta -
Gamma -
Alpha 120
Triglycerides (ECN 42 ) Actual , % 0.37
Theoretical , % 0.37
Difference , % 0.00
..................
Regards,
Souhair
</pre>
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<pre>Hello all ,
Sorry the link is http://www.multimania.com/syrie/oliveoil.htm for the
certicate of analysis of one Syrian Extra Virgin olive oil.
Regards,
Souhair
</pre>
</td></tr></table>

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<pre>What species do they grow in Syria? Thanks.

----- Original Message -----
From: multimania syrie <syrie@multimania.com>
To: oliveoil <oliveoil@onelist.com>
Sent: Wednesday, August 04, 1999 3:33 AM
Subject: [OliveOil] Syria


>From: "multimania syrie" <syrie@multimania.com>
>
>hello all ,
>I just added a full certificate of analysis on
>http://www.multimania.com/syrie/olive/oliveoil.htm of one Syrian Extra
>Virgin olive oil.
>I would welcome your comments .
>Free Fatty Acids , % 1.0
>Peroxyde Value 12.8
>Specific Extinction : 232 nm 2.512
> : 270 nm 0.174
>Tocopherols , ppm
> Delta -
> Gamma -
> Alpha 120
>Triglycerides (ECN 42 ) Actual , % 0.37
> Theoretical , % 0.37
> Difference , % 0.00
>..................
>Regards,
>Souhair
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>ONElist: your connection to like-minds and kindred spirits.
>
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> ***** Life is healthier with Olive Oil *****
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>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>This is interesting. Why was export of Syrian olive banned until recently?

I am interested in this talk about 'longevity'. Is it really true that
prolong intake of olive oil actually helps in this aspect?

----- Original Message -----
From: multimania syrie <syrie@multimania.com>
To: oliveoil <oliveoil@onelist.com>
Sent: Wednesday, August 04, 1999 1:36 AM
Subject: [OliveOil] Syria


>From: "multimania syrie" <syrie@multimania.com>
>
>Hello ,
>Thanks for your replies .
>I am from Syrian origin but I live in Paris ( France ) and I am not olive
>specialist but I happily relay information from Syria where Internet is not
>widespread 'yet'. ( My nephew is a doctor in agronomy ).
>The edible oil was grown on the island of Crete about 3500 BC ; the Semitic
>peoples apparently cultivated it as early as 3000 BC . The trees start
>bearing in 4 to 8 years , but full production is not reached for 15 to 20
>years " Enc. Britannica 1974 " ( note: Syrian people is semitic )
>Syrian claims to be the 4th olive oil producer in the world .Olive is
>cultivated in the north near the Turkish border (Aleppo) and along the
>meditteranean coast ( Lattakia -> Tartous ).
>Not much fancy changes have been made to the cultivar ( Souri ? = syrian )
>used in the traditional farms for so long .
>The traditional farmers and the oil processing factories are still
producing
>olive oil which is being sold by barrels ( > 20 liters ) to each household.
>( note: At the bottom of the barrel , you end up with a dark deposit .)
>Some modern processors and bottlers are also in business but it seems for
>smaller quantities.( maybe targeting export ).
>Until recently , olive oil export was banned but I understand that
>regulations are changing.
>Olive oil plays an important role in the Syrian diet , from breakfast with
>"zattar" seeds and bread to evening meal with fresh olives . There is also
>some traditional recipe ( salads, .. ) but I never heard about olive leaf
>tea. We drink tea a lot but it is imported ( a very old tradition ).
>We have some soap , green cubes ( because of some green lyme used ? ) made
>by laying down the liquid soap , waiting and cutting the cubes out the
solid
>mass.
>
>Souhair
>
>http://www.multimania.com/syrie/olive.htm
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>ATTN ONELIST USERS: stay current on the latest activities,
>programs, & features at ONElist by joining our member newsletter at
><a href=" http://www.onelist.com/subscribe/onelist_announce ">Click</a>
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Souhair,

It is interesting that Syria, quoted as being the fourth or sixth producer
of olive oil, consumes ALL or nearly ALL domestically! That is a lot of oil
consumption.

When I first arrived in Syria and asked for breakfast, I must admit to being
surprised when a bowl of olives, olive oil and yoghurt was placed on my
table. I was used to weeties and vegemite or at best bacon and eggs!

I am very interested also in the olive variety most common in Syria. Thanks
for the analysis of the oil content but could you possibly elaborate on the
most common olive variety?

If anyone is interested in photos of traditional olive processing in Syria
then I would be happy to forward them to you.

Regards

Phil Bramley
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Phil, I love the photos. thanks.

----- Original Message -----
From: Phil Bramley <bramleyp@one.net.au>
To: <OliveOil@onelist.com>
Sent: Wednesday, August 04, 1999 12:01 PM
Subject: RE: [OliveOil] Syria


>From: "Phil Bramley" <bramleyp@one.net.au>
>
>Souhair,
>
>It is interesting that Syria, quoted as being the fourth or sixth producer
>of olive oil, consumes ALL or nearly ALL domestically! That is a lot of oil
>consumption.
>
>When I first arrived in Syria and asked for breakfast, I must admit to
being
>surprised when a bowl of olives, olive oil and yoghurt was placed on my
>table. I was used to weeties and vegemite or at best bacon and eggs!
>
>I am very interested also in the olive variety most common in Syria. Thanks
>for the analysis of the oil content but could you possibly elaborate on the
>most common olive variety?
>
>If anyone is interested in photos of traditional olive processing in Syria
>then I would be happy to forward them to you.
>
>Regards
>
>Phil Bramley
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>ONElist: the best place to EXPLORE topics, SHARE ideas, and
>CONNECT to people with the same interests.
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hello Phil , Chew
About the cultivars in Syria :
Syrian cultivars
HRAI SOUNI , KELB ET TER , KHATKLALI, MAOUI STAMBOULI ,MEDJHOUL ,ABOU SALT,
DAN, DHREMLALLI , DJILT, DOUHAIBLI , JLOTT , KAISSY, KARAMANI, KARIDOLIA,
KHODEIRY, MASSABI, MINEKIRI, SAFRAOUI, SHAMI, SORANI, SOURI, TEFFAHI,
TAMRANI, ZEITY
Foreign cultivars
LECCINO, MASRI, FRANTOIO, CONSERVOLEA, MANZANILLA
For your information Souri means Syrian in arabic .
Regards
http://www.multimania.com/syrie/oliveoil.htm
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ok, then I will scan them and add to an e-mail. It is the easiest process
for me to do.

Phil
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I wonder whether the average Italian consumes more olive oil than the
average Syrian.

On another matter. Would be interesting to know whether any studies have
been made as to whether the average Australian and New Zealander are
consuming more olive oil than perhaps ten years ago. Also whether more
Asian countries like Japan, Singapore, Taiwan, South Korea and Hongkong are
beginning to use olive more?

Will the worldwide demand for olive oil be that of an upward curve?

Thanks.

----- Original Message -----
From: Phil Bramley <bramleyp@one.net.au>
To: <OliveOil@onelist.com>
Sent: Wednesday, August 04, 1999 12:01 PM
Subject: RE: [OliveOil] Syria


>From: "Phil Bramley" <bramleyp@one.net.au>
>
>Souhair,
>
>It is interesting that Syria, quoted as being the fourth or sixth producer
>of olive oil, consumes ALL or nearly ALL domestically! That is a lot of oil
>consumption.
>
>When I first arrived in Syria and asked for breakfast, I must admit to
being
>surprised when a bowl of olives, olive oil and yoghurt was placed on my
>table. I was used to weeties and vegemite or at best bacon and eggs!
>
>I am very interested also in the olive variety most common in Syria. Thanks
>for the analysis of the oil content but could you possibly elaborate on the
>most common olive variety?
>
>If anyone is interested in photos of traditional olive processing in Syria
>then I would be happy to forward them to you.
>
>Regards
>
>Phil Bramley
>
>
>--------------------------- ONElist Sponsor ----------------------------
>
>ONElist: the best place to EXPLORE topics, SHARE ideas, and
>CONNECT to people with the same interests.
>
>------------------------------------------------------------------------
> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>
>Invite others to subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
</td></tr></table>