A staple food for thousands of years in the Mediterranean region,
olive oil is now becoming popular all over the world. Olive oil has
several unique characteristics that set it apart from other
vegetable oils. Recent research suggests that olive oil produces
many healthful benefits, including reduced risk of coronary heart
disease. This second edition of Olive Oil includes new material
from contributors and additional chapters that explore the most
important aspects of chemistry, technology, quality, analysis and
biological importance of olive oil. The topics selected will
provide the reader with a solid background that will inspire and
facilitate future research.
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