Crisosto, C. H.Nanos, G.Ferguson, L.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.10.1533/9780857092618.639780857090904http://hdl.handle.net/11615/26775Olea europaeaCuringOlive packed stylesCanningPickledChilling injuryOlive (Olea europaea L.)bookChapter2011Τμήμα βιβλίουBook partΠανεπιστήμιο ΘεσσαλίαςGreek Aggregator OpenArchives.gr | National Documentation Centre (EKT)other