Products from the Olive Tree

A collection of various presentations about the production and quality of the two most important olive tree products: extra virgin olive oil and table olives.
Squalene: A Trove of Metabolic Actions
by Adela Ramírez-Torres, Clara Gabás-Rivera and Jesús Osada

Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
by Gianluca Veneziani, Beatrice Sordini, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Stefania Urbani, Ilona Di Maio and Maurizio Servili

Ultrasound in Olive Oil Extraction
by Riccardo Amirante and Antonello Paduano

Stabilization of Extra-Virgin Olive Oil
by Lorenzo Guerrini and Alessandro Parenti

Chlorophylls and Carotenoids in Food Products from Olive Tree
by Beatriz Gandul-Rojas, María Roca and Lourdes Gallardo-Guerrero

Pigments in Extra‐Virgin Olive Oil: Authenticity and Quality
by Cristina Lazzerini, Mario Cifelli and Valentina Domenici

DNA-Based Approaches for Traceability and Authentication of Olive Oil
by Christos Bazakos, Stelios Spaniolas and Panagiotis Kalaitzis

Evaluation of the “Harmony Value”: A Sensory Method to Discriminate the Quality Range within the Category of EVOO
by Annette Bongartz, Martin Popp, Reinhard Schneller and Dieter Oberg

Consumer Perception, Attitudes, Liking and Preferences for Olive Oil
by Sara Cicerale, Gie Liem and Russell S.J. Keast

Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)
by Zisimos Likudis

Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality - A Case Study of Meknès Region

by Aadil Bajoub, Lucía Olmo-García, Noureddine Ouazzani, Romina Paula Monasterio, Gabriel Beltrán and Alegría Carrasco-Pancorbo

Modern Techniques in the Production of Table Olives
by Nurcan Değirmencioğlu

Biotechnology can Improve a Traditional Product as Table Olives
by Maria Tufariello, Giovanni Mita and Gianluca Bleve

The Possibility of Recovering of Hydroxytyrosol from Olive Milling Wastewater by Enzymatic Bioconversion
by Manel Hamza and Sami Sayadi

A Brief Review on Recent Processes for the Treatment of Olive Mill Effluents
by Javier Miguel Ochando‐Pulido, Rita Fragoso, Antónia Macedo, Elizabeth Duarte and Antonio Martínez Ferez

Olive Oil in Brazil: Economic and Regulatory Control Aspects
by Sabria Aued-Pimentel
Professor Dimitrios Boskou, Greece and Professor Maria Lisa Clodoveo, Italy
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