[EBOOK] The Extra-Virgin Olive Oil Handbook, Edited by Claudio Peri, Published by WILEY Blackwell

This handbook deals with the basic science and technical aspects of extra-virgin olive oil, from harvesting the olives to processing, storing and using the oil at the consumer’s table. It is divided into three parts: the product, the process and the process control system. One chapter gives some fundamental information about the best culinary uses of olive oils. Some important physical and physical-chemical parameters are summarized in the appendix and a detailed subject index indicates where major topics can be found in the handbook.

The main purpose of the handbook is to guide those 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. The approach of the handbook is mainly educational, providing guidelines for good extra-virgin olive oil practice. Basic information about various phenomena is presented in an easy-to-understand form, while systematic methods for choosing the most appropriate operating conditions are suggested. The instructive approach is evident in many parts of the text: (i) in the presentation of the principles, methods and examples of quality and safety management; (ii) in the presentation of methods to calculate mass and cost balances because they are considered as important as evaluating the chemical and sensory characteristics of the oil; (iii) in the choice of time-temperature relationships in olive storage, in olive paste malaxation and in olive oil storage. The semi-log plots in Chapters 9,12 and 15 are a contribution to critical points management based on sound scientific principles; (iv) in the presentation of the health-promoting properties of extra-virgin olive oils and in the choice of the analytical parameters for their evaluation; (v) in the discussion and presentation of sensory profiles as essential tools of product style and differentiation.

The second purpose of the handbook relates to quality as the guiding factor of managerial and operating strategies. A producer of olive oil has different options. The first is to put aside quality and focus on yield increase and cost reduction. Overripe olives arc harvested by letting them drop to the ground and then collected mechanically; in this case ‘lampante’ oil is produced and sold to refineries to produce refined olive oil. This approach has proven profitable in some cases and is sometimes unavoidable due to olive spoilage, pest attack or lack of appropriate harvesting equipment. The handbook describes the olive oil refining process and explains why refined olive oil should be considered as a good, reliable and useful product among the vegetable oils.

Another option is to produce an olive oil that meets extra-virgin standards. This requires considerable care to ensure that the olives are healthy and undamaged and that proper operating conditions are used in the milling and handling operations. With this choice, the quality of the olive oil reaches a high level.

The handbook points out that the standards of extra-virgin olive oil can be further improved beyond the present legal requirements and levels of excellence can be achieved. Attention is focused on neglected but critical issues such as: (i) residence time distribution in olive paste malaxation; (ii) hygienic design of plants and equipment and. most of all, (iii) in Chapter 15 on olive oil storage and handling where the principles of the quality-proximity matrix are presented and thoroughly discussed.

It can be said that producing a ‘lampante’ olive oil does not require special care and skill. Producing an extra-virgin olive oil is a much more challenging and demanding task. Finally, only excellent operators can make excellent extra-virgin olive oils available to the final consumer. The goal of this handbook is to guide the operators in the olive oil chain towards excellence, all the way from the olive grower to the restaurant chef. With a chapter on the culinary' uses of extra-virgin olive oil, we would like to activate a new alliance between excellent producers, retailers and chefs for the production and use of excellent extra-virgin olive oil. We hope to contribute to spreading a new consumer culture about this exceptionally good, healthy and natural product, which is so old in its millenarian tradition, so young in present-day processing technologies and so well tailored to the health, taste and dietary needs of new and traditional consumers around the world.

[EBOOK] The Extra-Virgin Olive Oil Handbook, Edited by Claudio Peri, Published by WILEY Blackwell

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