Open access peer-reviewed Monograph

Olive Germplasm

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

Authored 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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39212 Total Chapter Downloads

12 Crossref Citations

47 Web of Science Citations

71 Dimensions Citations


Open access peer-reviewed

1. Origin and History of the Olive

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2. Botanical Description

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3. Cultivation Techniques

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4. Floral Biology: Implications for Fruit Characteristics and Yield

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5. Susceptibility of Cultivars to Biotic Stresses

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6. Phytosanitary Certification

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7. Olive Tree Genomic

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8. Technological Aspects of Olive Oil Production

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9. Olive Mill By-Products Management

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10. Packaging and Storage of Olive Oil

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11. Sensory Analysis of Virgin Olive Oils

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12. Modern Methodologies to Assess the Olive Oil Quality

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13. Olive Oil Traceability

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

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15. Microbiological Aspects of Table Olives

Open access peer-reviewed

16. Nutritional and Sensory Quality of Table Olives

Monograph and chapters are indexed in

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