Table Olives

Release on 1997-07-31 | by A. Garrido Fernandez

Table 4.13 Importing countries for turning colour olives ( including black - ripe olives ) , expressed as percentages of the total amount Period Country 1976/1980 1981/1985 1986/1990 9.5 10.7 21.0 0.4 9.1 6.9 0.9 0.8 Italy USA France ...

Table Olives
  • Author: A. Garrido Fernandez
  • Publisher: Springer Science & Business Media
  • ISBN: 0412718103
  • Category: Technology & Engineering
  • Page: 496
  • View: 109

Table Olives

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.

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New Trends in Table Olive Fermentation, 2nd Edition

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Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea