26. Olives and Olive Oil

  1. Muhammad Siddiq PhD
  1. Lourdes Gallardo-Guerrero,
  2. Beatriz Gandul-Rojas,
  3. María Isabel Mínguez-Mosquera and
  4. María Roca

Published Online: 20 NOV 2012

DOI: 10.1002/9781118324097.ch26

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

How to Cite

Gallardo-Guerrero, L., Gandul-Rojas, B., Mínguez-Mosquera, M. I. and Roca, M. (2012) Olives and Olive Oil, in Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging (ed M. Siddiq), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118324097.ch26

Editor Information

  1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

Author Information

  1. Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Cient′ýficas, Seville, Spain

Publication History

  1. Published Online: 20 NOV 2012
  2. Published Print: 17 AUG 2012

ISBN Information

Print ISBN: 9780813811420

Online ISBN: 9781118324097

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Keywords:

  • olives/olive oil;
  • olive tree, slow growth;
  • fruits and oil content;
  • olive fruit, table olive/olive oil;
  • raw, ripe, and pickled olives;
  • phenolic and olive bitterness;
  • processing/end product;
  • green olives, brine/Spanish-style;
  • olives darkened, oxidation/Californian style;
  • table olives in Mediterranean Diet

Summary

This chapter contains sections titled:

  • Introduction

  • World Production and Trade

  • Table Olives

  • Olive Oil

  • References