{"product_id":"the-extravirgin-olive-oil-handbook-9781118460450","title":"The ExtraVirgin Olive Oil Handbook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\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","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default 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