9. Olive Oil

  1. Frank D. Gunstone
  1. Dimitrios Boskou

Published Online: 17 MAR 2011

DOI: 10.1002/9781444339925.ch9

Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition

Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition

How to Cite

Boskou, D. (2011) Olive Oil, in Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition (ed F. D. Gunstone), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444339925.ch9

Editor Information

  1. 3 Dempster Court, St Andrews, Fife KY16 9EU, Scotland, UK

Author Information

  1. Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, University Campus, Thessaloniki 54124, Greece

Publication History

  1. Published Online: 17 MAR 2011
  2. Published Print: 1 APR 2011

ISBN Information

Print ISBN: 9781444332681

Online ISBN: 9781444339925

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Keywords:

  • olive oil, major component of diet in countries – surrounding the Mediterranean Sea;
  • chemical and analytical work - elucidating structure, quantifying minor constituents of olive oil;
  • extraction of olive oil from olives - oil released from olives by crushing;
  • factors, in good-quality olive oil production - harvesting period, maturity of fruit, mode of harvesting;
  • flow chart for olive extraction by pressing;
  • flow sheet for olive extraction - in a three-phase centrifugal system;
  • olive oil, mixture of triacylglycerols - with free fatty acids, mono- and di-acylglycerols and non-glyceridic constituents;
  • effect of processing olives - on composition of virgin olive oils;
  • carotenoids, singlet oxygen quenchers - protecting oil from photo-oxidation;
  • polyphenols, class of minor constituents - linked to flavour of virgin olive oil and to its keepability

Summary

This chapter contains sections titled:

  • Introduction

  • Extraction of olive oil from olives

  • Olive oil composition

  • Effect of processing olives on the composition of virgin olive oils

  • Refining and modification

  • Hardening and interesterification

  • Quality, genuineness and regulations

  • Consumption and culinary applications

  • References