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Introduction to Olives - Growing Olives in your Garden
Table of Contents Introduction Growing Olives Olive Propagation Popular Varieties Table and Mill Olives Soil Conditions Soil Moisture Pruning Harvesting of the Fruit Olives for Taste Extracting Olive Oil Conclusion Author Bio Publisher Introduction If you have been reading the ancient holy books, you may find references to the groves of Olives and flourishing olive trees. Olives have long been a part of human social tradition, and they have been cultivated in gardens since time immemorial. It was believed that olives could not flourish in lands, which were 35 miles away from the sea, because they needed a special type of climate. But that is not really true, because you can grow an olive tre...
Producing Table Olives
This manual provides olive growers and processors with nationally accepted guidelines for ensuring the quality and safety of processed table olives. Covers all aspects essential for the production of safe, nutritious and marketable table olives.
Olive Tree in the Mediterranean Area
The olive tree (Olea europaea L.) is a very important plant in terms of oil-producing crops in the Mediterranean basin. As reported by Zohary and Hopf (1994), olives probably originated in the Eastern region of the Mediterranean area. All of the ancient civilizations of the Mediterranean area used the olive tree and its olive oil, which was also integrated into the religious practices of all the "known religions" of the region with implications of peace, fertility, strength and purification. Nowadays, the olive trees have spread to many countries in the world and adapted to the varied microclimates that characterize the different areas. The cultivation of the olive tree has expanded in Asia,...
Olive Odyssey
This Mediterranean travel memoir offers "an engaging mix of history, food travelogue, and botany lesson . . . There is much to enjoy here" ( Library Journal). Inspired by her Syrian forebears' intimate relationship with the olive, Julie Angus embarks on a voyage around the Mediterranean to unlock the secrets of the fruit that meant so much to them. Accompanied by her husband and their ten-month-old son, Angus collects samples from ancient trees to determine where the first olive tree originated; feasts on inky black tapenades and codfish drizzled with olive oil, among many other delights; witnesses the harvesting of olives in Greece; and visits perhaps the oldest olive tree in the world, on Crete. The result is a fascinating history and biography of this most influential and irresistible fruit. "It is a pleasure to try to keep up with this book; like its author, it covers an enormous amount of territory." —Christopher Bakken, Wall Street Journal
Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legen...
Chemical Story of Olive Oil
Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.
The Olive Tree
In the bestselling Olive series by writer and actress Carol Drinkwater, author of THE FORGOTTEN SUMMER 'She writes so well you can almost smell the sun-baked countryside' BELLA 'Her writing captures the true spirit of the people and places she visits' THE TIMES 'A thrilling tale tracing the journey of olive cultivation' THE LADY THE OLIVE TREE charts Carol Drinkwater's colourful and often dangerous journey in search of the routes that olive cultivation has taken over the centuries. Set during a springtime Mediterranean that is evocative and perennial, it is above all a tale of our time. Troubled by challenges her own South of France farm is experiencing, Carol realises new approaches to farming are becoming essential. Her quest takes her south through Spain, Morocco, Algeria and Italy before she finally returns to her farm. Through her travels and vivid encounters, Carol confronts some of the critical issues of our time - land-care and the harsh realities of diminishing water reserves - and ends her momentous journey in the company of olive growers whose vision for the future is remarkable and ingenious.
Research on Characterization and Processing of Table Olives
Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives.
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