Open access peer-reviewed Monograph

Olive Germplasm

The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

Edited by Innocenzo Muzzalupo

Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit

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 objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality. The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines. Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing. Part II contains the chapter on the description of Italian olive varieties. It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.

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Olive GermplasmThe Olive Cultivation, Table Olive and Olive Oil Industry in ItalyEdited by Innocenzo Muzzalupo

Published: December 5th 2012

DOI: 10.5772/3314

ISBN: 978-953-51-0883-2

eBook (PDF) ISBN: 978-953-51-4263-8

Copyright year: 2012

Books open for chapter submissions

58892 Total Chapter Downloads

46 Crossref Citations

139 Web of Science Citations

149 Dimensions Citations


Open access peer-reviewed

1. Origin and History of the Olive

By Catherine Marie Breton, Peter Warnock and André Jean Berville


Open access peer-reviewed

2. Botanical Description

By Adriana Chiappetta and Innocenzo Muzzalupo


Open access peer-reviewed

3. Cultivation Techniques

By Caterina Briccoli Bati, Elena Santilli, Ilaria Guagliardi and Pietro Toscano


Open access peer-reviewed

4. Floral Biology: Implications for Fruit Characteristics and Yield

By Adolfo Rosati, Silvia Caporali and Andrea Paoletti


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5. Susceptibility of Cultivars to Biotic Stresses

By Nino Iannotta and Stefano Scalercio


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6. Phytosanitary Certification

By Giuliana Albanese, Maria Saponari and Francesco Faggioli


Open access peer-reviewed

7. Olive Tree Genomic

By Rosario Muleo, Michele Morgante, Riccardo Velasco, Andrea Cavallini, Gaetano Perrotta and Luciana Baldoni


Open access peer-reviewed

8. Technological Aspects of Olive Oil Production

By Maurizio Servili, Agnese Taticchi, Sonia Esposto, Beatrice Sordini and Stefania Urbani


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9. Olive Mill By-Products Management

By Pietro Toscano and Francesco Montemurro


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10. Packaging and Storage of Olive Oil

By Amalia Piscopo and Marco Poiana


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11. Sensory Analysis of Virgin Olive Oils

By Innocenzo Muzzalupo, Massimiliano Pellegrino and Enzo Perri


Open access peer-reviewed

12. Modern Methodologies to Assess the Olive Oil Quality

By Giovanni Sindona and Domenico Taverna


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13. Olive Oil Traceability

By Enzo Perri, Cinzia Benincasa and Innocenzo Muzzalupo


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14. Oleuropein an Olive Oil Compound in Acute and Chronic Inflammation Models: Facts and Perspectives

By Domenico Britti, Daniela Impellizzeri, Antonio Procopio and Salvatore Cuzzocrea


Open access peer-reviewed

15. Microbiological Aspects of Table Olives

By Flora Valeria Romeo


Open access peer-reviewed

16. Nutritional and Sensory Quality of Table Olives

By Barbara Lanza


Monograph and chapters are indexed in

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