{"product_id":"the-extra-virgin-olive-oil-handbook-hardback-9781118460450","title":"The Extra-Virgin Olive Oil Handbook (Hardback) 9781118460450","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Extra-Virgin Olive Oil Handbook\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eClaudio Peri (Edited by), C Peri (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118460450, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 11 April 2014\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e384 pages\u003cbr\u003e25.2 x 17.6 x 2.4 cm, 0.88 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eAccording to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Extra-Virgin Olive Oil Handbook\u003c\/i\u003e provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil.\u003cbr\u003e \u003cbr\u003e This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. \u003ci\u003eThe Extra-Virgin Olive Oil Handbook\u003c\/i\u003e will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003eAcknowledgements xiii\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I The product 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 The extra-virgin olive oil chain 5\u003cbr\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 The legal classification and denomination of olive oils 5\u003c\/p\u003e \u003cp\u003e1.2 The subject of this handbook 7\u003c\/p\u003e \u003cp\u003e1.3 The extra-virgin olive oil chain 7\u003c\/p\u003e \u003cp\u003e1.4 Yield and quality 8\u003c\/p\u003e \u003cp\u003eReference 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Virgin olive oil: definition and standards 11\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eManuela Mariotti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 The legal definition of virgin olive oil 11\u003c\/p\u003e \u003cp\u003e2.2 Quality standards of virgin olive oil 12\u003c\/p\u003e \u003cp\u003e2.3 Authenticity standards of virgin olive oil 19\u003c\/p\u003e \u003cp\u003eReference 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 The composition and nutritional properties of extra-virgin olive oil 21\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eManuela Mariotti and Claudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Triglycerides and fatty acids 21\u003c\/p\u003e \u003cp\u003e3.2 The nutritional role of olive oil triglycerides and fatty acids 26\u003c\/p\u003e \u003cp\u003e3.3 Minor components and antioxidants in extra-virgin olive oil 28\u003c\/p\u003e \u003cp\u003e3.4 The colour and odour components of extra-virgin olive oil 31\u003c\/p\u003e \u003cp\u003e3.5 Conclusion 32\u003c\/p\u003e \u003cp\u003eReferences 33\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 The sensory quality of extra-virgin olive oil 35\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMario Bertuccioli and Erminio Monteleone\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 35\u003c\/p\u003e \u003cp\u003e4.2 The official evaluation of defects and positive sensory attributes 36\u003c\/p\u003e \u003cp\u003e4.3 The sensory profile 41\u003c\/p\u003e \u003cp\u003e4.4 Sensory performance of extra-virgin olive oil-food pairing 49\u003c\/p\u003e \u003cp\u003eAnnex 4.1: The method for evaluating extra-virgin olive oil sensory profiles 53\u003c\/p\u003e \u003cp\u003eReferences 56\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Olive tree cultivars 59\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLuana Ilarioni and Primo Proietti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 59\u003c\/p\u003e \u003cp\u003e5.2 Cultivars 59\u003c\/p\u003e \u003cp\u003e5.3 The cultivar’s relationship to productivity 60\u003c\/p\u003e \u003cp\u003e5.4 The cultivar’s relationship to oil quality 64\u003c\/p\u003e \u003cp\u003e5.5 Common-sense recommendations 65\u003c\/p\u003e \u003cp\u003eReferences 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 The role of oxygen and water in the extra-virgin olive oil process 69\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBruno Zanoni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 The conflicting roles of oxygen 69\u003c\/p\u003e \u003cp\u003e6.2 The role of water in the transformation of phenolic compounds 71\u003c\/p\u003e \u003cp\u003eReferences 74\u003c\/p\u003e \u003cp\u003eFurther reading 74\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Extra-virgin olive oil contaminants 75\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCristina Alamprese\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 75\u003c\/p\u003e \u003cp\u003e7.2 Contaminants of virgin olive oil 78\u003c\/p\u003e \u003cp\u003eReferences 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II The process 87\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Olive harvesting 89\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLuigi Nasini and Primo Proietti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 89\u003c\/p\u003e \u003cp\u003e8.2 Olive ripening 90\u003c\/p\u003e \u003cp\u003e8.3 Harvesting systems 91\u003c\/p\u003e \u003cp\u003eAnnex 8.1: Methods for olive maturity assessment 101\u003c\/p\u003e \u003cp\u003eReferences 105\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Olive handling, storage and transportation 107\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePrimo Proietti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 The autocatalytic nature of olives and oil degradation 107\u003c\/p\u003e \u003cp\u003e9.2 Avoid mechanical damage to the olives 107\u003c\/p\u003e \u003cp\u003e9.3 Control the time-temperature relationship 109\u003c\/p\u003e \u003cp\u003e9.4 Management of the harvesting-milling link 112\u003c\/p\u003e \u003cp\u003eReferences 112\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Olive cleaning 113\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 113\u003c\/p\u003e \u003cp\u003e10.2 The separation section 113\u003c\/p\u003e \u003cp\u003e10.3 The washing section 114\u003c\/p\u003e \u003cp\u003e10.4 Control points 115\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Olive milling and pitting 117\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlessandro Leone\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 117\u003c\/p\u003e \u003cp\u003e11.2 Milling machines 119\u003c\/p\u003e \u003cp\u003e11.3 Pitting machines 124\u003c\/p\u003e \u003cp\u003eReferences 126\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Olive paste malaxation 127\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAntonia Tamborrino\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Basic phenomena in malaxation 127\u003c\/p\u003e \u003cp\u003e12.2 Malaxers 132\u003c\/p\u003e \u003cp\u003eReferences 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Centrifugal separation 139\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLamberto Baccioni and Claudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 139\u003c\/p\u003e \u003cp\u003e13.2 The three-phase process 140\u003c\/p\u003e \u003cp\u003e13.3 The two-phase process 142\u003c\/p\u003e \u003cp\u003e13.4 Decanters 142\u003c\/p\u003e \u003cp\u003e13.5 Disc centrifuges 148\u003c\/p\u003e \u003cp\u003e13.6 Final comments and remarks 151\u003c\/p\u003e \u003cp\u003eFurther reading 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Filtration of extra-virgin olive oil 155\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 155\u003c\/p\u003e \u003cp\u003e14.2 Filtration principles 156\u003c\/p\u003e \u003cp\u003e14.3 The filter media 159\u003c\/p\u003e \u003cp\u003e14.4 Filtration equipment 159\u003c\/p\u003e \u003cp\u003e14.5 Filtration systems 160\u003c\/p\u003e \u003cp\u003e14.6 Conclusion 164\u003c\/p\u003e \u003cp\u003eFurther reading 164\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Extra-virgin olive oil storage and handling 165\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 165\u003c\/p\u003e \u003cp\u003e15.2 Prevention of temperature abuse 166\u003c\/p\u003e \u003cp\u003e15.3 Prevention of exposure to air (oxygen) 168\u003c\/p\u003e \u003cp\u003e15.4 Prevention of exposure to light 170\u003c\/p\u003e \u003cp\u003e15.5 Prevention of water and organic residues in the oil 171\u003c\/p\u003e \u003cp\u003e15.6 Prevention of exposure to contaminated atmosphere and poor hygienic standards 171\u003c\/p\u003e \u003cp\u003e15.7 Prevention of mechanical stress 171\u003c\/p\u003e \u003cp\u003eAnnex 15.1: Pumps, tanks and piping 172\u003c\/p\u003e \u003cp\u003eReference 178\u003c\/p\u003e \u003cp\u003eFurther reading 178\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Extra-virgin olive oil packaging 179\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSara Limbo, Claudio Peri and Luciano Piergiovanni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 179\u003c\/p\u003e \u003cp\u003e16.2 The packaging process 181\u003c\/p\u003e \u003cp\u003e16.3 The packaging materials 185\u003c\/p\u003e \u003cp\u003e16.4 The packaging operation 189\u003c\/p\u003e \u003cp\u003eReferences 198\u003c\/p\u003e \u003cp\u003eFurther reading 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 The olive oil refining process 201\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 201\u003c\/p\u003e \u003cp\u003e17.2 The process of extraction of crude pomace oil 202\u003c\/p\u003e \u003cp\u003e17.3 The refining process 205\u003c\/p\u003e \u003cp\u003e17.4 The physical refining process 208\u003c\/p\u003e \u003cp\u003e17.5 The quality and uses of refined olive oil 208\u003c\/p\u003e \u003cp\u003eReference 210\u003c\/p\u003e \u003cp\u003eFurther reading 210\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III The process control system 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Process management system (PMS) 213\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eClaudio Peri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 213\u003c\/p\u003e \u003cp\u003e18.2 The structure of a PMS 214\u003c\/p\u003e \u003cp\u003e18.3 Control of critical points 220\u003c\/p\u003e \u003cp\u003e18.4 Risk analysis: a blanket rule for management decisions 224\u003c\/p\u003e \u003cp\u003eAnnex 18.1: Excellence in extra-virgin olive oil 226\u003c\/p\u003e \u003cp\u003eAnnex 18.2: An exercise of integrated risk analysis applied to the process of extra-virgin olive oil 230\u003c\/p\u003e \u003cp\u003eReferences 243\u003c\/p\u003e \u003cp\u003eFurther reading 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Extra-virgin olive oil traceability 245\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBruno Zanoni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 245\u003c\/p\u003e \u003cp\u003e19.2 Four basic steps 246\u003c\/p\u003e \u003cp\u003e19.3 Comments and conclusion 249\u003c\/p\u003e \u003cp\u003eReferences 249\u003c\/p\u003e \u003cp\u003eFurther reading 250\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Product and process certification 251\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eArdian Marjani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Aims and approaches 251\u003c\/p\u003e \u003cp\u003e20.2 Product and process certification 253\u003c\/p\u003e \u003cp\u003e20.3 The selection of a certification system 257\u003c\/p\u003e \u003cp\u003e20.4 The certification procedure 260\u003c\/p\u003e \u003cp\u003eReference 261\u003c\/p\u003e \u003cp\u003eFurther reading 261\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 The hygiene of the olive oil factory 263\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCristina Alamprese and Bruno Zanoni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 263\u003c\/p\u003e \u003cp\u003e21.2 Hygiene of the external environment and buildings 264\u003c\/p\u003e \u003cp\u003e21.3 Hygiene of the plant 268\u003c\/p\u003e \u003cp\u003e21.4 Hygiene of the personnel 269\u003c\/p\u003e \u003cp\u003e21.5 Hygiene management system (HMS) and HACCP 270\u003c\/p\u003e \u003cp\u003eAnnex 21.1: Hygienic design 276\u003c\/p\u003e \u003cp\u003eReference 281\u003c\/p\u003e \u003cp\u003eFurther reading 282\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Olive mill waste and by-products 283\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eClaudio Peri and Primo Proietti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 283\u003c\/p\u003e \u003cp\u003e22.2 Composition, treatment and uses of olive mill wastewater 285\u003c\/p\u003e \u003cp\u003e22.3 Composition, treatment and uses of olive mill pomace 291\u003c\/p\u003e \u003cp\u003eAnnex 22.1: Mass balance of the extra-virgin olive oil process 296\u003c\/p\u003e \u003cp\u003eReference 302\u003c\/p\u003e \u003cp\u003eFurther reading 302\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 The production cost of extra-virgin olive oil 303\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEnrico Bertolotti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 303\u003c\/p\u003e \u003cp\u003e23.2 Concepts, terms and definitions 305\u003c\/p\u003e \u003cp\u003e23.3 Hypotheses for the cost analysis 306\u003c\/p\u003e \u003cp\u003e23.4 Cost calculation 308\u003c\/p\u003e \u003cp\u003e23.5 Total cost 317\u003c\/p\u003e \u003cp\u003eFurther reading 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 The culinary uses of extra-virgin olive oil 321\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlan Tardi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 A brief history of the olive 321\u003c\/p\u003e \u003cp\u003e24.2 Old versus new: expanded culinary possibilities offered by excellent extra-virgin olive oil 324\u003c\/p\u003e \u003cp\u003e24.3 Excellent extra-virgin olive oil as a condiment, at the table and in the kitchen 330\u003c\/p\u003e \u003cp\u003e24.4 Putting excellent extra-virgin olive oils to work 332\u003c\/p\u003e \u003cp\u003e24.5 Education and communication: revolutionizing the perception of olive oil one drop at a time 335\u003c\/p\u003e \u003cp\u003eReferences 337\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 An introduction to life-cycle assessment (LCA) 339\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eStefano Rossi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 339\u003c\/p\u003e \u003cp\u003e25.2 Methodological approach 340\u003c\/p\u003e \u003cp\u003e25.3 Limits and advantages of the carbon footprint 342\u003c\/p\u003e \u003cp\u003e25.4 Environmental communication strategies 343\u003c\/p\u003e \u003cp\u003e25.5 The food sector 344\u003c\/p\u003e \u003cp\u003eReferences 347\u003c\/p\u003e \u003cp\u003eAppendix 349\u003c\/p\u003e \u003cp\u003eIndex 361\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52165883920664,"sku":"9781118460450","price":119.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118460450.jpg?v=1781101388","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-extra-virgin-olive-oil-handbook-hardback-9781118460450","provider":"Freshly Printed Books","version":"1.0","type":"link"}