77 results about "Oil olives" patented technology

The invention relates to the field of agricultural machines, in particular to an olive fruit picking machine. The machine comprises a vehicle body, a rotary supporting table, a cab, a lifting device, a picking table, a 360-degree rotary camera, a picking device, a harvesting device and a fruit storage bin. The rotary supporting table is located on the rear portion of the vehicle body and connected with the vehicle body through a rotary support. The cab is located on the rotary supporting table, one end of the lifting device is connected with the rotary supporting table, and the other end of the lifting device is connected with the picking table. The 360-degree rotary camera is located above the picking table. The picking device is located in front of the 360-degree rotary camera. The harvesting device is located in front of the picking table. The fruit storage bin is located in front of the vehicle body. By means of the machine, olive fruit mechanical picking can be achieved, picking efficiency and picking quality are effectively improved, and labor intensity of people is greatly reduced.

The invention relates to a method for preparing fermenting olive wine from olive fruit juice and olive fruit pomace. The fermenting olive wine mainly comprises the olive fruit juice, the olive fruit pomace, citric acid, an additive A and wine microzyme in different percentages by weight, wherein the olive fruit juice is mixed concentrated solution of a fruit juice generated in the oil extraction of olive and a water juice obtained after fruit pomace leaching, and the olive fruit pomace is the remaining fruit pomace which remains after oil exaction of the olive and is subjected leaching, drying and smashing. The olive fruit juice after removal of bitter taste and the de-oiling olive fruit pomace is stirred evenly, predistilled, mixed with yeast, fermented, reserved, blended, and processed by other preparation methods to obtain the fermenting olive wine. The fermenting olive wine prepared by the method combines the sweetness and fragrance of olive fruit and rice wine, has pure taste, is rich in nutrition, and has the health care functions of building up a sound body, preventing cardiovascular disease, treating bronchitis and chronic pharyngolaryngitis disease.

The invention relates to a method for extracting grease from oil seeds, in particular to a method for extracting and recycling olive pomace oil from olive pomace. The method is characterized by comprising the following steps of: (1) drying the olive pomace until the water content is less than 13%, and crushing to 40-80 meshes by a crusher; (2) putting the dried and crushed olive pomace into an extraction kettle, vacuumizing until the pressure is less than 1*10<4>pa, and discharging air in the extraction kettle; (3) injecting a tetrafluoroethane solution into the extraction kettle by a plunger pump until the level of the solution submerges raw materials of the olive pomace by using a sight glass for observation; (4) starting stirring and extracting, wherein the extraction pressure is 1.0-1.2Mpa, the temperature is 40-50 DEG C, and the extraction time is 45min; (5) decompressing, raising temperature, evaporating and separating in a separation kettle, wherein the extraction pressure is 0.1-0.5Mpa, and the temperature is 40-50 DEG C; and (6) after subcritical extraction, centrifuging to separate crude oil by a high-speed centrifuge, and filtering to obtain the final olive pomace oil.

The invention provides a processing method of preserved olive fruit. The processing method comprises first soaking the olives in aqueous alkali for a plurality of hours; then placing the olives in water or phosphoric-acid aqueous solution and soaking for a plurality of hours; using water to rinse the olives after hardening treatment, and punching holes or scratching by the book; then respectively adding sugar water with different mass concentrations and respectively boiling and standing, thickening the sugar water, adding a food additive and boiling, standing for a plurality of hours, finally taking out the olives containing sugar, drying the olives by the book, and obtaining the preserved fruit of the olives. The processing method solves the problem of bitter removal and alkali removal of the olives and provides an optimal formula of the preserved fruit of the olives. The preserved fruit of the olives obtained by the processing method is good in taste, the appearance is brown orange to dark brown or green, the preserved fruit is transparent and glossy and is full and does not shrink in appearance, pulp quality is fine, tender, crisp and sweet, and the preserved fruit has oil fragrance of the olives.

The invention discloses a cutting cultivating method for an improved variety of olive. The cutting cultivating method comprises the following steps of: (1) selecting a land, building a cutting bed and setting up a small plastic greenhouse; (2) laying sterilized cutting media, wherein a lower layer of the media is formed by coal cinder with a thickness of 18 to 22cm and an upper layer of the media is formed by river sand with a thickness of 28 to 32cm; (3) selecting cutting wood; (4) soaking the cutting wood in a rooting medium for 3 to 5s; (5) inserting the cutting wood into the cutting media; (5) carrying out culture management; and (7) when 4 to 5 main roots are formed and fibrous roots form a root group, finishing the cutting cultivating process. After the cutting cultivating method for the improved variety of olive, which is provided by the invention, is adopted, the survival rate of the formed root of olive can be improved, the survival rate is 85 to 90 percent, rooting time of olive is shortened by one month, labor and material resources are reduced and production cost is greatly reduced.

The invention discloses a method for quickly and losslessly identifying virgin olive oil and olive-residue oil. The method comprises the following steps of: (A), scanning near infrared spectrograms of the virgin olive oil, the olive-residue oil and mixed oil of the virgin olive oil and the olive-residue oil; (B), performing spectrum preprocessing, namely performing first-order derivative processing, wherein 17 smooth points are involved; (C), building an identification model, namely building an qualification test qualitative identification model, a Fisher's qualitative identification model or a least squares regression qualitative forecast model; (D), scanning a near infrared spectrogram of an unknown sample; (E), preprocessing the spectrum of the unknown sample, namely performing first-order derivative processing, wherein 17 smooth points are involved; and (F), performing qualitative or quantitative test on the unknown sample by virtue of the qualification test qualitative identification model, the Fisher's qualitative identification model or the least squares regression qualitative forecast model which is built in the step (C). According to the method, the virgin olive oil and the olive-residue oil can be identified quickly, losslessly and accurately; and whether the olive-residue oil is doped into the virgin olive oil can be judged.

The invention discloses an olive ridge culturing method. The method comprises the following steps: step 1, selecting an appropriate a field; step 2, preparing the soil; step 3, backfilling; step 4, planting; and 5, managing. Olives are planted for harvesting fruits, and the fruit yield and quality are depended on robust growing root systems and orchards with high yield and stable yield. Through utilizing the technical scheme disclosed by the invetion, the crop root system growth, draining and waterlogging prevention are benefited, field ventilation and light transmitting conditions and concentrated fertilizing can be improved, the olive fertile fruit percentage is increased through ridge culturing, and the yield is increased by above 20%.

In order to solve the problems that in the existing olive tea preparation process, the nutrition of olive leaves is ruined in the processes of high temperature deactivation, sun-curing, and alkali soaking, the olive leave, only the taste of ingredient remains after the olive tea is soaked, the obtained olive is not high-quality purely natural olive tea, and the unique health care function of the olive leaves can not be sufficiently exerted, the invention provides olive tea and a preparation process thereof. The olive tea is prepared by selecting old leaves, tender leaves or tender shoots of olives. The preparation process comprises the following steps of spreading, moisture preservation, tea washing, dewatering, steaming, forming, curing, storing, frying, rolling depression, secondary curing and screening. The olive tea and the preparation process thereof, which are provided by the invention, have the beneficial effects that branches sheared from olive trees are efficiently utilized, the old leaves, tender leaves or tender shoots are selected, and a certain proportion of olive flowers is taken as the raw material, so that the waste materials can be turned into valuable materials, and further, the profits of enterprises and farmer households are enhanced. The olive tea has the advantages that the preparation process of the olive tea is unique, the nutrition in the olive leaves is kept to the maximum extent, and drinking the olive tea for a long time has a health care effect on human bodies.

The invention discloses a preparation method of an olive sauce rich in carotenoids. The method comprises the following steps: adding a proper amount of drinking water into olive fruit residue for moistening after squeezing oil, introducing steam for steaming, inoculating aspergillus niger bran koji, carrying out heat-preservation fermentation at the temperature of 30-33 DEG C, adjusting water content, carrying out heat-preservation fermentation at the temperature of 45-55 DEG C, then inoculating a rhodotorula bacteria seed solution, carrying out heat-preservation fermentation at the temperature of 30-33 DEG C, then carrying out heat-preservation fermentation for 48-60 hours at the temperature of 26-29 DEG C, then ending fermentation, mixing thick broad-bean sauce, olive oil, table salt, white granulated sugar and red square fermented bean curd juice, and decocting to prepare the olive sauce. The olive fruit residue after squeezing oil is subjected to enzymolysis by aspergillus niger, so that the content of tannin is reduced; starch and protein are degraded into micromolecule materials; the fragrance of the olive sauce is improved; the digestion and absorption rate of nutrition components is increased; through post fermentation of red yeast after pre-fermentation, the carotenoids are generated; the nutrition materials are increased; the thick broad-bean sauce, the olive oil and the red square fermented bean curd juice are used for decocting, so that the olive sauce is strong in sauce flavor and rich in taste.

The invention provides a method for planting olive trees in a slope. The method includes the steps of soil working planting and managing, wherein the soil working includes full reclaiming before planting, removing residual stumps and articles, complete subsoiling, ridging with an inter-ridge distance of 4-10m and ridge width of 1.5-2m. Ridges include main cultivar ridges and pollinating cultivar ridges, which are arranged alternatively, wherein the height of the main cultivar ridges is 20 cm, and the height of the pollinating cultivar ridges is 40 cm. The managing step includes watering management after plantation, fertilize management after plantation and trimming and shaping management. The method effectively increases pollination rate, controls the moisture needed by plant roots, and improves the olive yield.

A production method of canned olea europaea fruits includes the steps of: using fresh olea europaea fruits as a raw material, screening the raw material, cleaning the raw material, debitterizing and deastringenting the raw material, soaking the raw material in clear water, performing dealkalization, soaking the olea europaea fruits in water again, hardening the olea europaea fruits, performing secondary cleaning, flavoring the olea europaea fruits, canning the olea europaea fruits, exhausting gas in the cans and sealing the cans, and performing sterilization and cooling. The production method solves the problem that olea europaea fruits and products thereof are in only one form. Canned olea europaea fruits in different flavors can be produced. The product has good taste, and a special delicate flavor of the olea europaea fruits is maintained. Nutrients in the olea europaea fruits are maintained as most as possible.

The invention discloses a three-dimensional planting method for olea europaea. The three-dimensional planting method includes the following steps of suitable sloping field selecting, wherein a plurality of bench terraces distributed in a step shape are prepared on the surface of a sloping field, and surface soil of the bench terraces is deeply turned; planting pit digging, wherein planting pits for planting olea europaea are dug in the surfaces of the prepared bench terraces, a row of planting pits are dug in each step, and water draining devices are embedded at the bottoms of the planting pits; backfilling, wherein the planting pits are filled with soil for planting olea europaea, and soil is 10 cm to 20 cm higher than the ground of the bench terraces; planting; managing; picking. By means of the three-dimensional planting method, the reasonable planting density can be achieved in olea europaea orchards, the ventilation and light transmittance in orchards can be improved accordingly, and ideal plant types are kept; irrigation, water draining and concentrated fertilization are facilitated, growth of root systems of olea europaea is facilitated, olea europaea plants are robust, the planting density is increased by 27.2% compared with the planting density of common orchards, and the yield is increased by 25% or above.

The invention discloses a method for brewing olive wine by utilizing fruit juice and pomace of olive. The method comprises the steps of harvesting olive, cold pressing, fermenting the fruit juice, fermenting the pomace, distilling and blending. According to the method, the fruits of olive with the ripeness in the second period are adopted as the wine brewing raw material, the fruits in the period are rich in aroma, moderate in oil content, and high in polyphenol content, and therefore, the quality of the fruit wine can be guaranteed; the pomace of olive is reasonably utilized, through the fermentation method, on one hand, the produced wine is rich in the aroma of the pomace, on the other hand, the degradation degree of the pomace can be improved, and therefore, a good foundation is laid for the utilization of the pomace as a feed or a fertilizer in the later stage; the separated pomace fermentation technology after oil-water separation is adopted, therefore, the bitter taste of the wine generated by fermentation and doped with the pomace is avoided, meanwhile, the low-temperature distillation technology is adopted, therefore, the prepared olive wine is rich in aroma, and the bitter mouthfeel is reduced; the technology of blending the aged fruit wine and distilled liquor is adopted, so that the aroma components in the fruit wine are rich, and the content of flavouring materials in the olive wine is high, therefore, the typicalness of the olive wine is outstanding.

The invention discloses a grafting method for olives. The grafting method comprises the following steps: scion treatment, stock selection, grafting and nursing: selecting scions on an olive tree, then selecting olea europaea L. spp.cuspidata (Wall.) Ciferri, which grow fast, as stocks, grafting the olive scions onto the olea europaea L. spp.cuspidata (Wall.) Ciferri stocks, adding nutritional liquid into the positions where the olive scions are in contact with the stocks, sealing grafted positions with grafting films, regularly watering and fertilizing the grafted stocks, and uncovering the grafting films after two months of grafting. According to the grafting method for the olives, by grafting, the advantages, such as high germination rate, easiness in seedling raising and high growing speed, of the olea europaea L. spp.cuspidata (Wall.) Ciferri are transferred to the olives, so that the shortcomings of low germination rate, low growing speed and the like of the olives are overcome; meanwhile, the growing period of the olives is shortened, and the survival rate of the olives is increased; the nutritional liquid added during grafting supplies a good growing environment to the grafted olives.

The invention discloses a production method for manually fermenting a fruit juice wine by using an olive pure fruit juice. The fruit juice wine consists of the olive pure fruit juice, white granulated sugar, citric acid, a fruit wine pure strain yeast and a preparation yeast. The method comprises the following steps of: extracting and separating olive oil; treating a fresh fruit juice by using a 200-mesh stainless steel wire screen; heating the fruit juice to remove oil and residues; adjusting components of the fruit juice; adding the white granulated sugar and the citric acid into the fruit juice, and adjusting the acidity of the mixture after the white granulated sugar and the citric acid are dissolved in the fruit; when the mixture is cooled, pouring a seeding yeast liquor into the fruit juice with adjusted components to finish the main fermentation; pouring an original liquor into a jar for storage so as to perform after-fermentation and barrel-changing aging; after performing theaging for 30 days, performing clarification treatment; allocating the alcohol content of a raw wine, and filtering the wine by using an ultramicropore filter; and performing bottling and sterilization. The olive fruit juice wine has the advantages of low alcohol content, flexible vinosity, moderate acidity and soft mouthfeel, keeps a special olive fragrance and a mellow and normal bouquet, has the effects of cooling and refreshing, removing summer heat and moistening one's throat, and is a manual fermentation fruit juice wine with a natural olive fragrance flavor.

The invention discloses a method for grafting olea europaea. The method comprises the following steps of (1) preparing a stock; (2) selecting a scion; (3) grafting in March 25th to April 5th, only removing a bark layer on the front surface of the scion without xylem damage, wherein the length of a cutting opening is 1.6-1.8cm, cutting the lower end of the back surface of the scion once in a manner that the cutting angle is 45 DEG, longitudinally cutting the bark layer without xylem damage and the length of the cutting opening is 2-2.4cm at a smooth part of the stock, inserting the scion into the cutting opening of the stock, aligning the scion with a forming layer, bundling with a plastic tape to tight, wherein the scion is provided with 2-3 buds and the length of the scion is 3.5-5cm; (4) managing, keeping the soil wet after grafting, preventing entering of water into the cutting opening, and performing stock breaking in time after the scion sprouts; and (5) when the grafted seedling grows to a length of one meter, performing top breaking. The method for grafting the olea europaea has high survival rate which reaches up to 98% after grafting, and settles a problem of low survival rate after grafting according an existing grafting method. The method for grafting the olea europaea further has advantages of easy operation and high suitability for large-area popularization.

The invention discloses an Olea europaea planting method capable of improving the fruiting rate, and belongs to the technical field of commercial crop planting. The method includes variety selection, soil improvement, planting pot digging, planting, disc building, fertilizing, seedling fixing and pest control. The Olea europaea planting method capable of improving the fruiting rate especially includes the following steps: S1, variety selection; S2, soil improvement; S3, planting pot digging; S4, planting; S5, disc building; S6, fertilizing; S7, seedling fixing; and S6, pest control. A scientific management planting method is adopted to plant young seedlings of Olea europaea with different florescence stages in a diffusion planting manner with pollination type Olea europaea as a center, and in this way, the pollination rate of the young seedlings of Olea europaea can be increased in a growth period; pest control is performed at the beginning of Olea europaea planting, and the probability of diseases and pests can be decreased in the later growth period of the Olea europaea; and the Olea europaea planting method can improve the fruiting rate of the Olea europaea, can promote flowering and protect fruits, can increase the per unit area yield, can achieve stable yield and high yield, and can increase the economic benefits of planters.

The invention discloses a method for producing an olive wine by using olive fruit juice through fermentation, which comprises the following steps: 1)treating the olive fruit juice; 2) fermenting; 3) treating after fermentation; and 4) filling and examining to obtain the finished product olive wine. The fermenting process in the step 2) comprises the followings steps: A) supplementing sugar; B) adjusting the pH value; C) activating the fruit wine to prepare composite yeast; D) adding the composite yeast and flavor-producing yeast, uniformly mixing to obtain the mixed yeast; E) performing prefermentation of temperature control; F) fermenting after can toppling; and G) separating the wine and liquid. The method for producing the olive wine fully uses the olive oil to produce the residual material which is the olive fruit juice as the raw material, the pollution problem due to juice discharge after squeezing the original olive can be greatly improved, and the environmental protection is provided; the olive wine has excellent quality and has high health care value, and is adapted to popularization, thereby the social benefit and economic benefit are obvious.

The invention discloses a brewing method for brewing olive wine by olive oil extraction waste materials. The technical scheme of the method is characterized by comprising the following three steps of mixing and steaming olive fruit residue, sorghum rice and olive liquid for preparing cooked materials; performing fermentation and distillation; adding olive leaf juice and performing sterilization and sterilization storage. The method disclosed by the invention has the advantages that the olive fruit residue and the sorghum rice are mixed to be used as base materials; the olive liquid is used as base liquid of the base materials instead of distilled water; the rest fertilizer after the oil olive oil extraction can be effectively utilized; the nutrition of the olive is enabled not to be lost; the olive leaf juice is added after the steaming, fermentation and distillation are completed; good antibacterial capability and anti-oxidization capability are utilized.

The invention discloses an olive enzyme beverage and a production method thereof and belongs to the technical field of fermented food. Enzymes are prepared from, by weight, 50-75 parts of olive fruit residues, 36-45 parts of drinking water, 2-4 parts of linden raw honey, 0.1-0.2 part of lactobacillus fermentation agent and 10 parts of high fructose corn syrup through fermentation. The olive liquid enzymes have the unique flavor of fermented olive and can be obtained through fermentation for 8 days, and the fermentation time is short. The bitter flavor of olive fermented liquid is gentle, and product taste is good. A simple, convenient, safe and healthy enzyme processing process is provided, the olive fruit residues are the by-products of an olive oil processing process, comprehensive utilization of high value-added raw materials is achieved by utilizing the olive fruit residues prepared the enzymes through fermentation, and economic benefits can be increased effectively.

The invention discloses a method for producing an olea europaea wine by utilizing olea europaea fruits and leaves. The method comprises the steps of adopting a fruits juice reserved after pressing the olea europaea fruits through a low-temperature cold pressing process and the olea europaea leaves as main raw materials, adjusting a sugar degree, smashing the olea europaea leaves, carrying out alcoholic fermentation, homogenizing through a high-pressure homogenizer, ageing, and blending to obtain the olea europaea wine with rich fruity flavor and rich nutrition. According to the method provided by the invention, the leaves produced during an olive tree pruning and rectifying process are fully utilized, and effective components such as oleuropein, hydroxytyrosol and flavonoid rich in the olea europaea leaves are reasonably transformed and utilized; plant cell walls and cell membranes of the olea europaea leaves are torn through the high-pressure homogenizer, so that intracellular organic matters in cells of the olea europaea leaves are fully released; meanwhile, under the action of the high-pressure homogenizer, the alcoholic fermentation is effectively terminated, yeast cells can be killed without the need for utilizing high temperature and adding SO2, the aroma component of the olea europaea wine is reserved favorably, and the quality of the olea europaea wine is improved.

The invention discloses a method for preparing insoluble dietary fiber from olea europaea pomace, and belongs to the field of food processing. The method comprises the steps that olea europaea pomace oil and degreased olea europaea pomace are obtained by taking the olea europaea processing waste pomace as a raw material through the processes of smashing, degreasing and the like, and then the degreased olea europaea pomace is prepared into the high-purity insoluble dietary fiber through the processes of alkaline extracting, decoloring, washing, drying, smashing the like. According to the preparation method, the high-quality insoluble dietary fiber is prepared from the olea europaea pomace, therefore, waste utilization of the olea europaea pomace is achieved, and an olea europaea industry chain is lengthened to increase the added economic value of the products of the olea europaea pomace.

The invention discloses a method for preparing fruit wine by fermentation of wastes generated in olive oil pressing. The method includes: separating kernels in the wastes generated after oil pressing,subjecting to enzymolysis treatment, filtering, adjusting filtrate components to control the sugar degree to be 20-22%, and fermenting for 15-20 days at 25-27 DEG C, wherein the yeast addition quantity is 0.002-0.01g / mL, an initial pH value of a fermented sample is 3.0-6.0, the SO2 content is 60-80mg / L, the sugar degree in a finally obtained sample is 8-10%, the alcohol content is 3.8-4.3%, and the polyphenol content is decreased by 7.3-15.5%. According to GC-MS (gas chromatography-mass spectrometer) results, after fermentation, esters, alcohols, long-chain alkane and the like in the sample change evidently, and typical aroma substances are generated. Since the fruit wine is prepared by fermentation of the wastes generated in olive oil pressing, a recycling economy and sustainable utilization development mode in the olive industry can be realized, and the method has a significant reference value to follow-up research.

The invention discloses a planting method for high-quality olea europaea and aims at providing a planting method for the high-quality olea europaea with high yield. The planting method comprises the steps of land consolidation, base fertilizer application, field planting, film covering, body resistance strengthening, management, fertilization, pollination, pruning and pest control. The planting method disclosed by the invention realizes large-area planting of the olea europaea in sheep liver stone soil and can guarantee that the planted olea europaea has relatively high yield.

The invention provides an oil olive seed transplanting method which comprises the following steps: (1) seedling controlling, root relieving and lifting; (2) temporary planting: selecting a sheltering,soil moistening and cool place at a root fixing land or a seedling raising land, opening deep ditches, obliquely placing the seedlings into the ditches relative to the ground, and then covering the soil till the upper parts of stems of temporally planted seedlings are exposed to the ground; (3) seedling lifting and transplanting: lifting and transplanting the seedlings when the temperature is higher than 22 DEG C. The oil olive seed transplanting method provided by the invention can achieve transplantation in batches, has the advantages of high survival rate and low cost, and can produce relatively large economic benefits.

The invention discloses a preparation method of olive leaf extract. The microwave-assisted solvent extraction method only needs a very short time, and the extraction efficiency is high. Moreover, due to the much shorter extraction time, the properties of high-temperature sensitive substances will not change after extraction. Smaller, the use of macroporous adsorption resin separation can enrich the active substances in the extract, improve the selectivity and stability of the extract, reduce the factors that affect the activity of the extract, and maintain the activity of the extract.

The invention discloses a method for brewing soy sauce by using olive fruits and leaves. The method comprises the following steps: 50-70 parts by weight of olive fruits are blanched and juiced, pectinase having a volume fraction of 0.005% is added, and enzymolysis is carried out at 20-30 DEG C for 55-65 min to prepare an olive fruit juice; and 20-40 parts by weight of olive leaves are crushed, andthen are mixed with a composite enzyme and a phosphoric acid solution having a concentration of 0.1 mol / L, and the obtained mixture is reacted at 55-65 DEG C for 5-7 h, wherein the composite enzyme is a mixture of hemicellulase, neutral protease and tannase. The method fully utilizes amino acids, minerals, flavones, polyphenols and other nutritional and functional substances rich in the olive fruit juice and the olive leaves, reduces the use amount of the fruit juice through the reasonable combination of the olive fruit juice and olive leaves, and realizes the full utilization of the olive leaves and the juice; and the brewed olive soy sauce has the advantages of richness in nutrients, high amino acid nitrogen content, strong healthcare function, clear color, pure delicate flavor, suitable saline taste, slight sauce flavor, very slight olive fragrance and no bad smell.

The invention provides a method for brewing vinegar by using red koji debitterized olive juice, comprising the following steps: (1) mixing olive juice with red yeast rice, carrying out thermal insulation at 55-65 DEG C for 20-48 h, then filtering, and taking a filtrate to complete the debittering treatment of the olive juice; (2) sterilizing the olive juice after the debittering treatment, or mixing the debitterized olive juice with water and then sterilizing; (3) adding edible alcohol into the sterilized olive juice or the sterilized mixed solution of the olive juice and water, and fully mixing to form an alcohol-juice mixed liquor; (4) adding an acetic acid bacteria seed solution into the alcohol-juice mixed liquor and fermenting at 28-33DEG C until the alcohol concentration is less than0.5% Vol, so as to obtain vinegar; and (5) sealing the obtained vinegar and sterilizing at 70-85 DEG C. The method can meet people's demand for vinegar with higher nutritional value and good sensoryquality, and resource utilization of by-products from the olive oil production can be achieved.

The present invention provides a preparation method of olea europaea leaf black brick tea. Olea europaea leaves are selected, the selected olea europaea leaves are enzyme deactivated, the enzyme deactivated olea europaea leaves are moistened, aspergillus niger is inoculated to conduct a first fermentation, after the olea europaea leaves are softened, the softened are olea europaea leaves are rolled, then yeast is inoculated to conduct a second fermentation, after the fermentation, the fermented olea europaea leaves are pressed to prepare the brick tea, and the brick tea is dried again to prepare the olea europaea leaf black brick tea. After being brewed, the olea europaea leaf black brick tea is dark brown in color and luster, mellow in fragrance, and mellow in tea flavor.

The invention discloses a pest control method for Olea europaea, and belongs to the technical field of commercial crop planting. The pest control method includes soil sterilization, nursing, medicament spraying, whitewashing of a trunk, transfusion of a tree root and pruning. According the pest control method, sterilization and pest elimination is performed on soil in a planting zone before the Olea europaea is planted, and in this way, disease and pest sources can be controlled to the greatest extent after the Olea europaea is planted, and the incidence rate of the Olea europaea can be lowered; whitewashing of the trunk and transfusion of the tree root can effectively enhance the resistance of the Olea europaea trees; a tidy and clean environment of the planting zone is maintained in real time in daily management, light transmitting and ventilation of branches can be kept, the breeding environment of diseases and pests can be isolated, and smooth drainage is ensured in the planting zone; and the pest control method can reduce the incidence rate of the diseases and pests, can improve the fruiting rate of the Olea europaea, and can increase the economic benefits of planters.