ENTER A PRODUCT: Submission #53

General Info
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Product name: Rumi olive
Scientific name (for reporting plants, animal breeds, insects, etc.): Olea europaea L.
Category:
Category: Frutta fresca,  secca e derivati

Geographic area:
Geographic area: Governatorato di Balqa, Giordania
Latitude: 32.0366806
Longitude: 35.728848
Location: 32.036681,35.728848
Formatted Address: Governatorato di Balqa, Giordania
State/Province: Governatorato di Balqa
Country: Giordania
Country Code: JO


Product description
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Product description:
The olive tree (Olea europaea L.) is an evergreen tree cultivated in temperate regions with altitudes between 400 and 1500 metres above sea level. In particular, it is widespread in two areas of Jordan: the western highlands and the area of the northern and western deserts (which also includes the Al-Balqa region). Production is based on climatic conditions, the cultivation of the trees and their physiological state, leading to the phenomenon known as ‘alternate bearing’.
The diversity of Jordanian olive cultivars and the variation in climate give the olive oil unique characteristics and flavours. Over the past 30 years, several cultivars have been introduced from other countries and olive plantations have been established in different provinces. Furthermore, the renewal of olive groves with the use of certified cultivars or the practice of grafting has led to a wide range of genetic diversity in the olive tree, creating confusion for both farmers and researchers. New cultivars introduced have put previous ones at risk. Farmers have started to cultivate new foreign cultivars that are not as hardy as the native ones, which are well adapted to the harsh environment of the region.
The predominant local olive varieties in the Al Balqa area are Rumi, Nabali, improved Nabali or Rasie, wild olives and Souri, which have been cultivated in the country for centuries.
Another processing method is the fermentation of green, semi-ripe or ripe olives. The olives are soaked in salt water for one or two days and then lightly crushed with a stone to accelerate the fermentation process. The olives are stored for up to a year in a container with salt water, fresh lemon juice, lemon peels, bay leaves and olive leaves. Some recipes may contain white vinegar or olive oil.

Gastronomic use:
In Jordan, the olive tree has been cultivated for its oil, valuable wood, olive leaves, ornamental patterns and olive fruit. In Jordan, 80 per cent of the total olive cultivars are harvested for olive oil and 20 per cent for table olives. Jordanian olive oil is characterised by its natural flavour and excellent chemical composition. The main strengths of this product are the good native olive varieties with differentiated characteristics.
The olives can also be processed and made into pickles by splitting the green olives before dipping them in the brine. Cracking the individual olives is very laborious, but in this way the bitterness is removed and the taste becomes rich and buttery. Alternatively, the stone can be removed and each olive filled with a paste of nuts and red spices before placing them in the brine.

Relationship with the local ecosystem and processing:
Rumi olives are ancient perennial trees in Jordan, whose trunks extend up to about two metres in diameter, and are one of the most prized varieties. Its fruits are suitable for pickling and pressing due to the high percentage of oil in its fruit.
The olive is considered one of the bases of the traditional Jordanian diet, along with wheat and dairy products, and can be used as cooking oil, salad dressing and food preservative. The degree of ripeness of the olives is carefully evaluated and the fruit is harvested by hand, directly from the tree. Normally, farmers start harvesting in mid-November, after the first winter rains. Table olives are classified into three groups according to the degree of ripeness reached before harvesting. Green olives are harvested when they have reached full size but are unripe; they are usually green to yellow in colour and contain the bitter phytochemical, oleuropein. Semi-ripe or coloured olives are harvested at the beginning of the ripening cycle, when the colour begins to change from green to multi-coloured shades of red and brown; at this stage the flesh of the fruit is devoid of pigmentation. Black or ripe olives are harvested at full maturity, when they show purple, brown or black colouring; these olives are typically preserved in brine and heat-sterilised during the canning process.

Culture and history:
A recent research conducted by the National Agricultural Research Centre (NARC) stated that the historical olive cultivar ‘Mehras’, the name given to the large Rumi trees, is considered to be one of the oldest genetic genotypes of olive trees in the Mediterranean region. Different names are used to distinguish the trees according to their age: Oud describes the young trees, Al Garoud the medium-sized perennial olive trees, and Mehras the old Rumi trees with huge trunks. NARC plans to establish three gene banks for Mehras olives, as an important source of origin for olive cultivars in the Mediterranean region; seedlings will be produced and distributed to farmers to encourage their cultivation instead of the widespread Nabali, which is of inferior quality. Rumi olive trees are an essential part of the country’s food heritage and culture.

What are the conservation risks?:
Most farmers sell their oil and olives in brine at local markets, always leaving some for family and friends to consume. There is no reliable data on the quantities distributed, but most olives are distributed in wholesale markets. The distribution channel does not allow farmers to sell directly to retailers (except local shops), exporters or final consumers. The bargaining power of wholesale markets and subcontractors derives from the fragmentation of relatively small farmers.

IS IT PRODUCED BY AN INDIGENOUS PEOPLE / COMMUNITY?: NO

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