Virgin olive oil: Production, composition, uses and benefits for man

Olive oil is considered to be such a crucial component of the so-called 'Mediterranean Diet' that, since 2010, it has been inscribed in UNESCO's list of Intangible Cultural Heritage of Humanity, and is considered to be a very good dietary habit. In addition, a copious amount of scientific literature has provided evidence that regular consumption of olive oil is associated with longevity, healthier aging, cardiovascular health, prevention and protection against cancer. Currently, olive oil is gaining a worldwide rise in popularity given that it is widely considered to be a functional food able to provide health and well-being. Indeed, in recent years, the consumption and production of olive tree products, such as olive oil as well as olive fruits, food containing olive oils, leaves, bioactive extracts and single molecules are also increasing worldwide. At the same time, scientific research about olive tree products is increasing exponentially, involving academics of several disciplines, especially agronomy, arboriculture, engineering, economics, food technology, medicine and pharmacology. This book is a collection of overviews and original research on various aspects relative to virgin olive oil as well as its well-known and innovative related products, with a special focus on the effects of such products on human health. Chapters are presented by contributors of international standing and leaders in the field. Specifically, contributors of this book work on all continents which prove the worldwide interest in olive oil and its related products. The main topic of the book is, of course, virgin olive oil, of which the latest findings on the composition, extraction processes, varieties, growing, geographical characterizations, sensory qualities, culinary performance and medical activity are presented. Table olives and other by-products are also addressed. However, in all the chapters, the benefits of olive tree products to human health are always emphasized and expanded. This book will be essential reading for nutritionists, pharmacologists, health care professionals, research scientists, agronomists and olive growers, engineers and oil-pressers, gastronomes, teachers and students as well as all those interested in olive tree products.