Olive (Olea europaea L.)

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University of Thessaly

Repository :
University of Thessaly Institutional Repositoty

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Title

Olive (Olea europaea L.) (EN)

Creator

Crisosto, C. H. (EN)

Nanos, G. (EN)

Ferguson, L. (EN)

Type

bookChapter (EN)

Partial document
Book part (EN)

Issued

2011

2015-11-23T10:24:53Z

Year

2011 (EN)

Description

Olives (. Olea europaea L.) are extensively cultivated around the world today in proper climates apart from the Mediterranean region. Olives must be properly harvested, handled, processed and stored for successful high quality table olives or oil production. Most of the world table olives are processed as Spanish-style green olives and California-style black-ripe olives, but Greek-style naturally ripe olives, stuffed olives and many other types and forms of olive fruit foodstuffs are marketed around the world. Most olives are used for olive oil extraction, which is produced and consumed, not only in the Mediterranean basin, but also all over the world. © 2011 Woodhead Publishing Limited All rights reserved. (EN)

Subject

Olea europaea (EN)

Curing (EN)

Olive packed styles (EN)

Canning (EN)

Pickled (EN)

Chilling injury (EN)

Provider

University of Thessaly

Repository / collection

University of Thessaly Institutional Repositoty

Subcollections