Photo by Dor Kedmi.

Handbook of Olive Oil: Analysis and Properties

This intensely cerebral volume is an essential work in the field of olive oil. Chapters covering areas such as growing olives for oil, lipid metabolism in olives, and olive oil oxidation are written by scientists primarily based in Europe. The updated edition, which came out in 2013, takes into account the rise in deliberate mislabeling of oil blends as olive oil, and covers traceability and adulteration.

Book details

  • edited by
  • Ramón Aparicio, John Harwood
  • publisher
  • Springer
  • Year published
  • 2013 (2nd edition)
  • Pages
  • 784

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