Olive oil is an important product in many countries, especially in Europe and the Middle East. It is economically significant, has notable and scientifically recognized health benefits, and is a central part of the food cultures of a number of societies. This book brings together the latest research on this important crop to give a clear picture of current knowledge and new directions. In the first part, the cultivation and harvesting of olive oil in industry is examined. Topics discussed in detail include olive tree genomics, cultivation techniques, and quality assessment methods. Part two considers the quality, health properties and bioconversion potential of olive oil. New findings are presented on topics including quality assessment by 1H-NMR fingerprinting, applications of green technology in the industry, and the metabolism and bioavailability of olive oil phenols. In part three, the genetic code of Mediterranean olives and grapevines is examined. Here, the reader will discover new knowledge about topics such as genetic and phenotypic diversity among varieties, the adaption of local grapevine germplasm, and the Italian national database of monovarietal extra-virgin olive oils. This book will be an ideal source of new insights for researchers as well as professionals in the olive oil industry.
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