ABSTRACT
A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary heart disease. This second edition of Olive Oil includes new material from contributors and additional chapters that explore the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected will provide the reader with a solid background that will inspire and facilitate future research.
