The Extra-Virgin Olive Oil Handbook

More about the book

According to European legislation, extra virgin is the highest grade of olive oil, offering superior health benefits and flavor compared to virgin and refined varieties. While Mediterranean countries produce over 85% of the world's olive oil, rising demand for extra virgin has led to cultivation in regions like California, Australia, China, South Africa, and South America. The increasing interest from nutritionists, food processors, and manufacturers highlights olive oil's sensory properties and health advantages. Advances in cultivation, harvesting, milling technologies, and oil handling have enabled the production of even higher quality oils, leading to a market segment for excellent extra virgin olive oils. This handbook offers a comprehensive overview of olive oil's composition, health properties, quality, and legal standards. It is organized into sections on the product, production process, and quality control systems. An appendix includes tables and graphs with essential data, such as conversion factors and chemical characteristics. Targeting those involved in the industrial production and marketing of extra virgin olive oil, the handbook provides practical, scientifically sound information. Its goal is to assist operators in making informed decisions regarding product quality and production processes, addressing key practical questions clearly and effectively.