Open access peer-reviewed Edited Volume

Products from Olive Tree


Maria Clodoveo

University of Bari Aldo Moro, Italy

Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.

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Products from Olive TreeEdited by Dimitrios Boskou

Published: October 26th 2016

DOI: 10.5772/61902

ISBN: 978-953-51-2725-3

Print ISBN: 978-953-51-2724-6

eBook (PDF) ISBN: 978-953-51-4164-8

Copyright year: 2016

Books open for chapter submissions

33616 Total Chapter Downloads

42 Crossref Citations

59 Web of Science Citations

103 Dimensions Citations


Open access peer-reviewed

1. Squalene: A Trove of Metabolic Actions

By Adela Ramírez-Torres, Clara Gabás-Rivera and Jesús Osada


Open access peer-reviewed

2. Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality

By Gianluca Veneziani, Beatrice Sordini, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Stefania Urbani, Ilona Di Maio and Maurizio Servili


Open access peer-reviewed

3. Ultrasound in Olive Oil Extraction

By Riccardo Amirante and Antonello Paduano


Open access peer-reviewed

4. Stabilization of Extra-Virgin Olive Oil

By Lorenzo Guerrini and Alessandro Parenti


Open access peer-reviewed

5. Chlorophylls and Carotenoids in Food Products from Olive Tree

By Beatriz Gandul-Rojas, María Roca and Lourdes Gallardo-Guerrero


Open access peer-reviewed

6. Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality

By Cristina Lazzerini, Mario Cifelli and Valentina Domenici


Open access peer-reviewed

7. DNA-Based Approaches for Traceability and Authentication of Olive Oil

By Christos Bazakos, Stelios Spaniolas and Panagiotis Kalaitzis


Open access peer-reviewed

8. Evaluation of the “Harmony Value”: A Sensory Method to Discriminate the Quality Range within the Category of EVOO

By Annette Bongartz, Martin Popp, Reinhard Schneller and Dieter Oberg


Open access peer-reviewed

9. Consumer Perception, Attitudes, Liking and Preferences for Olive Oil

By Sara Cicerale, Gie Liem and Russell S.J. Keast


Open access peer-reviewed

10. Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

By Zisimos Likudis


Open access peer-reviewed

11. Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality: A Case Study of Meknès Region

By Aadil Bajoub, Lucía Olmo-García, Noureddine Ouazzani, Romina Paula Monasterio, Gabriel Beltrán and Alegría Carrasco-Pancorbo


Open access peer-reviewed

12. Modern Techniques in the Production of Table Olives

By Nurcan Değirmencioğlu


Open access peer-reviewed

13. Biotechnology can Improve a Traditional Product as Table Olives

By Maria Tufariello, Giovanni Mita and Gianluca Bleve


Open access peer-reviewed

14. The Possibility of Recovering of Hydroxytyrosol from Olive Milling Wastewater by Enzymatic Bioconversion

By Manel Hamza and Sami Sayadi


Open access peer-reviewed

15. A Brief Review on Recent Processes for the Treatment of Olive Mill Effluents

By Javier Miguel Ochando‐Pulido, Rita Fragoso, Antónia Macedo, Elizabeth Duarte and Antonio Martínez Ferez


Open access peer-reviewed

16. Olive Oil in Brazil: Economic and Regulatory Control Aspects

By Sabria Aued-Pimentel


Open access peer-reviewed

17. Tocopherols: Chemical Structure, Bioactivity, and Variability in Croatian Virgin Olive Oils

By Maja Jukić Špika, Klara Kraljić and Dubravka Škevin


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI
  • BKCI

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