Olive tree products provide a variety of recorded discussions of the production and quality of the 2 most important olive tree items: virgin olive oil and table olives. It is a source that acquaints readers with current methods 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 assessment of characteristics that might affect customers’ perceptions and preferences. Other topics discussed are squalene, a chest of metabolic actions, pigments, geographical indicator, biotechnology in table olive preparation, and healing of hydroxytyrosol from olive-milling wastes.
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