Wiley The Extra-Virgin Olive Oil Handbook - Food Science Book

Explore the science and production of the world's top grade olive oil with The Extra-Virgin Olive Oil Handbook by Wiley. This comprehensive guide examines why extra virgin olive oil holds a superior level of flavor and health properties compared to refined or virgin varieties. As global demand grows, production has expanded beyond traditional Mediterranean countries to regions including California, Australia, China, South Africa, and South America. This book addresses the increasing interest from nutritionists regarding the sensory properties and health benefits of olive oil. It serves as an essential resource for understanding the evolving landscape of olive oil cultivation and the scientific standards that define this premium product.