New edition of an in-depth reference of interest to a diverse audience, including olive growers and producers of olive oil, food scientists, and nutritionists. After a history of the olive tree and the production and consumption of olive oil, discussion includes the technicalities of olive growing, harvesting, and processing; storage, packaging, and refining of olive oil; factors affecting olive oil quality; ytical methods; nutritional aspects of olive oil; and the standards and quality criteria issued by the International Olive Oil Council. Annotation c. by Book News, Inc., Portland, Or.

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