VOICED : Olives make Maltese

The video discusses the journey of Maltese olive oil, initially doubted for its quality, now recognized for its bitterness. It covers the grafting process, aiming to cultivate 10,000 trees, and highlights the unique characteristics of Maltese olive oil, such as low acidity and freshness due to quick processing. The rootstock production process is also explained, starting from fruit stones.

What was initially thought about the quality of Maltese olive oil?

• It was known for its high acidity.

• It was believed to be the best in the world.

• It was considered too bitter to be good.

• It was thought to be too sweet.

What is one of the best qualities of Maltese olive oil?

• Its low production cost

• Its high acidity

• Its bitterness

• Its sweetness

Why is Maltese olive oil low in acidity?

• Because of the soil and climate

• Due to the use of artificial additives

• Because the olives are stored for long periods

• Due to the use of old pressing techniques

What is a cultural practice mentioned in the video regarding the consumption of olive oil?

• Drinking it directly

• Mixing it with vinegar

• Using it as a salad dressing

• Taking it with bread

What is the starting point for producing rootstock for olive trees?

• The stone from the fruit

• The leaves of the tree

• The bark of the tree

• The flowers of the tree