Iran-Qazvin-Olive
Qazvin province ranks second to Gilan in the production of olive in the country with an output of 12,000 tons of the crop each year.

The cities Roudbar and and Tarom-Sofla are the main regions in the province for olive cultivation.

Qazvin olive is favored in international markets because of its quality and effects.

According to a horticulture expert with the provincial Agricultural Jihad Department, given its compounds, olive is considered one of the most valuable fruits, as 100 grams of the fruit contains an average of 224 calorie of energy, 60 grams of water, 20 grams fat, 10 grams glucose, one gram protein and three percents salts.

Ali Akbari further said that olive oil has been used since the ancient times for the treatment of diseases such as constipation and dermal disorders.

Some 40 percent of the olive produced in Qazvin are either consumed or are canned while the rest are used from extracting oil, he noted.

Increasing the area under olive cultivation has made the investment in processing industries unavoidable.

Olive culture in the province dates back to 800 years ago.

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