IELTS READING PRACTICE

Olive Oil Production

Olive oil has been one of the staples of the Mediterranean diet for thousands of years and its
popularity is growing rapidly in other parts of the world. It is one of the most versatile oils for
cooking and it enhances the taste of many foods. Olive oil is the only type of vegetable/fruit
oil that can be obtained from just pressing. Most other types of popular oils (corn, canola,
etc.) must be processed in other ways to obtain the oil. Another important bonus is that olive
oil has proven health benefits. Three basic grades of olive oil are most often available to the
consumer: extra Virgin, Virgin and Olive Oil. In addition to the basic grades, olive oil differs
from one country or region to another because of the types of olives that are grown, the
harvesting methods, the time of the harvest, and the pressing techniques. These factors all
contribute to the individual characteristics of the olive oil.

Olive trees must be properly cared for in order to achieve good economic yields. Care
includes regular irrigation, pruning, fertilizing, and killing pests. Olives will survive on very
poor sites with shallow soils but will grow very slowly and yield poorly. Deep soils tend to
produce excessively vigorous trees, also with lower yields. The ideal site for olive oil
production is a clay loam soil with good internal and surface drainage. Irrigation is necessary
to produce heavy crops and avoid alternate bearing. The site must be free of hard winter
frosts because wood damage will occur at temperatures below 15°F and a lengthy spell of
freezing weather can ruin any chances for a decent crop. The growing season also must be
warm enough so fruits mature before even light fall frosts (usually by early November)
because of potential damage to the fruit and oil quality. Fortunately, olive trees are very hardy
in hot summer temperatures and they are drought tolerant.

The best olive oils hold a certificate by an independent organization that authenticates the
stone ground and cold pressed extraction process. In this process, olives are first harvested by
hand at the proper stage of ripeness and maturity. Experts feel that hand harvesting, as
opposed to mechanical harvesting, eliminates bruising of the fruit which causes tartness and
oil acidity. The olives harvested are transferred daily to the mill. This is very important
because this daily transfer minimizes the time spent between picking and pressing. Some
extra virgin olive oil producers are known to transfer the olives by multi-ton trucks over long
distances that expose the fragile fruit to crushing weight and the hot sun, which causes the
olives to begin oxidizing and thus becoming acidic. In addition to the time lapse between
harvesting and pressing, olive oil must be obtained using mechanical processes only to be
considered virgin or extra virgin. If heat and/or chemical processes are used to produce the
olive oil or if the time lapse is too long, it cannot be called virgin or extra virgin.

Once at the mill, the leaves are sucked away with air fans and the olives are washed with
circulating potable water to remove all impurities. The first step of extraction is mashing the
olives to create a paste. The oil, comprising 20% to 30% of the olive, is nestled in pockets
within the fruit’s cells. The olives are crushed in a mill with two granite millstones rolling
within a metal basin. Crushing and mixing the olives releases the oil from the cells of the
olive without heating the paste. A side shutter on the mill’s basin allows the mixed olive paste
to be
discharged and applied to round mats. The mats are stacked and placed under the head of a
hydraulic press frame that applies downward pressure and extracts the oil. The first pressing
yields the superior quality oil, and the second and third pressings produce inferior quality oil.
Some single estate producers collect the oil that results from just the initial crushing while
many other producers use an additional step to extract more oil. The olive pulp is placed on
mats constructed with hemp or polypropylene that are stacked and then pressed to squeeze
the pulp. Oil and water filter through the mats to a collection tank below. The water and oil
are then separated in a centrifuge.

Regardless of the method used for the first pressing, the temperature of the oil during
production is extremely important in order to maintain the distinct characteristics of the oil. If
the temperature of the oil climbs above 86ºF, it will be damaged and cannot be considered
cold- pressed.

The first pressing oil contains the most “polyphenols”, substances that have been found to be
powerful antioxidants capable of protecting against certain types of disease. The polyphenols
are not the only substances in the olive with health-promoting effects, but they are quite
unique when compared to other commonly used culinary oils such as sunflower and soy. It is
these polyphenols that really set extra virgin olive oils apart from any other oil and any other
form of olive oil. The more refined the olive oil is, the smaller the quantity of polyphenols.

The result of the producers’ efforts is a cold pressed extra virgin olive oil with high quality
standards and organoleptic characteristics, which give the oil its health-protective and
aromatic properties.

QUESTIONS 5-7
Do the following statements agree with the information given in Reading
Passage? In boxes 5-7 on your answer sheet, write
TRUE if the statement agrees with the
information FALSE if the statement contradicts the
information NOT GIVEN if there is no information on
this

5 Olive trees don’t need a regular supply of water to survive.

6 No other cooking oils apart from olive oil contain polyphenols.
7 Damage to olives before they are pressed can affect the taste of the oil.
 What is the secret of a long life?

This year, the number of retired pensioners in the UK exceeded the number of under 18 years old
for the first time in history. That's remarkable in its own right, but the real 'population
explosion' has been among the oldest of the old — the centenarians. In fact, this imbalance is
the fastest growing demographic in much of the developed world. In the UK, the number of
centenarians has increased by 60 per cent since the early 20th century. And their ranks are set
swell even further, thanks to the ageing baby-boomer generation: by 2030 there will be about
a million worldwide.
These trends raise social, ethical and economic dilemmas. Are medical advances artificially
prolonging life, with hide regard for the quality of that life? If growing numbers of elderly
people become dependent on state or familial support, society faces skyrocketing costs and
commitments. Yet researchers who study the oldest old have made a surprising discovery that
presents a less pessimistic view of the future than many anticipate.
It is becoming clear that people who break through the 90-plus barrier represent a physical elite.
Far from gaining a longer burden of disability, their extra years tend to be healthy ones. And
supercentenarians, people aged 110 or over, are even better examples of ageing well. The
average supercentenarian had freely gone about their daily life up until the age of 105 or so,
some five to ten years longer even than centenarians.
One of the most comprehensive studies comes from Denmark. In 1998 Kare Christensen, at the
University of Southern Denmark, contacted every single one of 3600 people born in 1905
who was still alive. Assessing their health over the subsequent decade, he found that the
proportion of people who managed to remain independent throughout was constantly around
one-third of the total. Each individual risked becoming more infirm, but the unhealthiest ones
passed away at earlier ages, leaving the strongest behind. In 2005, only 166 of the people in
Christensen's sample were still alive, but one-third of those were still entirely self-sufficient.
Christensen's optimistic findings are echoed in studies all over the world. In the MC, Carol
Brayne at the University of Cambridge studied 958 people aged over 90, and found that only
one-quarter of them were living in accommodation specifically catering for the needs of older
people. Research in China reveals that centenarians and nonagenarians spend fewer days ill
and in bed than younger elderly groups. Of course, people can live independently without
being entirely healthy, and it is true that most centenarians suffer from some kind of ailment.
These range from osteoarthritis to simple loneliness.
Not all the oldest old survive by delaying illness or disability, though. Many soldier through it.
Jessica Even of Ohio State University examined the medical histories of over 400
centenarians. She found that those who achieve extreme longevity tend to fall into three
categories. About 40 per cent were 'delayers', who avoided chronic diseases until after the age
of 80. Another 40 per cent were 'survivors', who suffered from chronic diseases before the
age of 80 but lived longer to tell the tale. The final 20 per cent were 'escapers', who reached
their century with no sign of the most common chronic diseases. Intriguingly, one-third of
male centenarians were in this category, compared with only 15 per cent of women. In fact,
the two sexes fare very differently when it comes to longevity. There are far more female
centenarians, but the reasons for this are unclear. Certainly, women tend to lead healthier
lifestyles and experience fewer serious accidents. They also go to their doctor more. Men are
more prone to risky behaviour and chronic illness, so it must be genetics which allows some
men to reach extreme old age. Evidence of this comes from longevity hotspots.
The Japanese island of Okinawa is the front runner. At 58 centenarians per 100,000 people, it
has the world's highest proportion in this age group, with Sardinia and Iceland not too far
behind. All three are relatively isolated island communities, which leads to less genetic
variation amongst inhabitants.
In these places, the result has been a predisposition towards a longer life. Of course, members
of such communities usually share a particular environment, too, but this alone cannot
explain longevity. Gerontologists have emphasised the importance of regular exercise, so
anyone aiming to reach a century should not underestimate this. They have also found that
the influence on lifespan of social factors such as wealth fades as we age. By comparing
10,000 pairs of Scandinavian twins, Christensen found that genes are key, but that they only
start exerting a strong influence on our lifespan after the age of 60. Before then, those who
are both identical and nonidentical have largely independent chances of reaching a given age.
Longevity genes have also been found in abundance in other organisms, including over 70 in
particular worms. Unfortunately, it's a different story in humans. While many genes have
been suggested to affect lifespan, very few have been consistently verified in multiple
populations.
Note:
1 .’’Centenarian”: someone who is 100 years or older.

2. ” Baby - boomer“: someone born just after the Second World War, a time which
saw a rapid increase in birth rate.
3. “Nonagenarian”: someone who is between 90 and 99 years old.
4. “Gerontologist”: a medical professional who specialises in aging and the
problems of aged Persons.

Questions 1-7
Do the following statements agree with the information given in the Reading Passage?
In boxes 1-7 on your answer sheet, write
TRUE if the statement agrees with the information
FALSE if the statement contradicts the information
NOT GIVEN if there is no information on this
1 The greatest growth in the centenarian population across the world is in the UK.
2 Fewer families today are looking after their elderly members.
3 People who live beyond 90 years old are likely to be in good health.
4 Centenarians tend to be in better physical health than supercentenarians.
5 None of the oldest survivors in Christensen's study could take care of themselves.
6 Research findings from Cambridge and China conflicted with Christensen's findings
in Denmark.
7 Centenarians may suffer from stronger feelings of isolation than people a
generation younger.
 Why Do We Touch Strangers So Much? A History Of The
Handshake Offers Clues
For thousands of years, the handshake has been used for different purposes.

A. There is a lot that can be conveyed in a handshake, a kiss, or a hug. Throughout

history, such a greeting was used to signal friendship, finalize a business transaction,
or indicate religious devotion. Touching strangers, however, can also transmit other,
less beneficial shared outcomes—like disease outbreaks.
As fears about COVID-19, or coronavirus, mount, France has warned its citizens to
pause their famous cheek kisses, and across the world, business deals are being
sealed with an elbow bump. But with histories tracing back thousands of years, both
greetings are likely too entrenched to be so easily halted.
B. A popular theory on the handshake’s origin is that it began as a gesture of peace.
Grasping hands proved one was not holding a weapon—and shaking them was a way
to ensure a partner had nothing hiding up their sleeve. So far, there has not been any
reliable evidence to prove this assumption. Throughout the ancient world, the
handshake appears on vases, gravestones, and stone slabs in scenes of weddings, gods
making deals, young warriors departing for war, and the newly dead’s arrival to the
afterlife. In the literary canon, it stretches to the Iliad and the Odyssey.
The handshake’s catch-all utility, used in friendship, romance, and business alike,
makes interpretation difficult. “The handshake continues to be a popular image today
because we too see it as a complex and ambiguous motif,” writes art historian Glenys
Davies in an analysis of its use in classical art.
C. In America, it is likely that the handshake’s popularity was propelled by 18th century
Quakers. In their efforts to eschew the hierarchy and social rank, they found the
handshake a more democratic form of greeting to the then-common bow, curtsy, or
hat doffing. “In their place, Quakers put the practice of the handshake, extended to
everyone regardless of station, as we still do,” writes historian Michael Zuckerman.
There may be a scientific explanation for its lasting power. In a 2015 study,
researchers in Israel filmed handshakes between hundreds of strangers and found
nearly a quarter of participants sniffed their hands afterwards. They theorized that a
handshake might be unconsciously used to detect chemical signals, and possibly as a
means of communication—just as other animals do by smelling each other.
D. The kiss-as-greeting has a similarly rich history. It was incorporated into early
Christianity and used in religious ceremonies. “In his Epistle to the Romans, St. Paul
instructed followers to ‘salute one another with a holy kiss,’” writes Andy Scott in the
book One Kiss or Two: In Search of the Perfect Greeting. In the Middle Ages, a kiss
was used as a sign of fidelity and to seal agreements like property transfers.
E. Today, a swift kiss on the cheek known in French as “la bise,” is a standard greeting
in much of the world. The word may have originated with the Romans, who had a
different term for each type of kiss and called the polite version “basium.” In Paris,
two kisses are common. In Provence expect three, and four is the norm in the Loire
Valley. The cheek kiss is also common in countries like Egypt, where three kisses is
customary, Latin America, and the Philippines. It is thought that during the plague in
the 14th century, la bise may have stopped and was not revived again until 400 years
later, after the French Revolution. In 2009, la bise was temporarily paused as swine
flu became a concern. At the end of February, the French Health Minister advised
against it as the
 coronavirus cases increased. “The reduction in social contacts of a physical nature is
advised,” he said. “That includes the practice of the bise.”
F. In her book Don’t Look, Don’t Touch, behavioural scientist Val Curtis of the London
School of Hygiene and Tropical Medicine, says that one possible reason for the kiss
and handshake as a greeting is to signify that the other person is trusted enough to
share germs with. Because of this, the practice can go in and out of style depending on
public health concerns.
In a 1929 study, a nurse named Leila Given wrote an article in the American Journal of
Nursing lamenting the loss of the last generation’s “finger-tipping and the high
handshake” customs in favour of a handshake. She warned that hands “are agents of
bacterial transfer” and cited early studies showing that a handshake could easily
spread germs. In conclusion, she recommended that Americans adopt the Chinese
custom at the time of shaking one’s own hands together when greeting a friend. “At
least our bacteria would then stay at home,” she wrote.

Question 1-7
Do the following statements agree with the information given in the Reading Passage? In
boxes 1-7 on your answer sheet, write
TRUE if the statement agrees with the information
FALSE if the statement contradicts the information
NOT GIVEN if there is no information on this
1 Shaking hands is an indicator of hospitality.
2 Evidence showed that the handshake started as a sign of peace.
3 When shaking hands, people often rolled up their sleeves.
4 The use of a handshake in different situations can be unpredictable.
5 In America, handshakes became prevalent because they represented equality and
freedom.
6 A research conducted in 2015 showed that exactly 25% of participants smelled their
hands after a handshake.
7 People often smell their hands to spot poisonous chemicals.