The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry.
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases....
Edible oils are mainly vegetable oils which have been subjected to several
processes to removed undesirable constituents. In order to make them suitable for
human consumption, most edible oils are subjected to refining processes, such as
neutralization, bleaching and deodorization. Among edible oils, only virgin olive
oil (a natural juice obtained by olive pressing), can be consumed without refining.
Edible oils are characterized by a wide range of physical and chemical prop-erties, since their composition depend on the type of oil (Rossell1991).