Books  Sustainable Development  Agriculture & Food 

Table Olives: Production and Processing

By: A Garrido Fernandez, MR Adams and MJ Fernandez Diez

495 pages, B/w photos, figs, tabs

Chapman & Hall

Hardback | Dec 1997 | #62094 | ISBN: 0412718103
Availability: Usually dispatched within 2-3 weeks Details
NHBS Price: £233.00 $300/€256 approx

About this book

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.


General principles on the science and technology of pickled products. Olive tree and its fruits. Olive varieties. World production and distribution according to types and countries. International trade and consumption. Development of research and technology on table olives. Physical and chemical characteristics of the fruits. Olive processing. Picking and post-harvest operation. Processing of green olives type. Processing of turning colour olives type. Processing of ripe olives type (blackened by alkaline oxidation). Processing of natural black olives type. Industrial works. Trade regulations. Control methods.

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