Contents

### **Preface** XIII


Chapter 9 **Olive Mill By-Products Management 173**  Pietro Toscano and Francesco Montemurro


VI Contents

Chapter 10 **Packaging and Storage of Olive Oil 201**  Amalia Piscopo and Marco Poiana

Chapter 11 **Sensory Analysis of Virgin Olive Oils 223** 

Chapter 13 **Olive Oil Traceability 265** 

**Section 3 Table Olive 319** 

Innocenzo Muzzalupo, Massimiliano Pellegrino and Enzo Perri

Chapter 12 **Modern Methodologies to Assess the Olive Oil Quality 239** 

Enzo Perri, Cinzia Benincasa and Innocenzo Muzzalupo

Chapter 14 **Oleuropein an Olive Oil Compound in Acute and Chronic Inflammation Models: Facts and Perspectives 287** 

Giovanni Sindona and Domenico Taverna

Domenico Britti, Daniela Impellizzeri, Antonio Procopio and Salvatore Cuzzocrea

Chapter 15 **Microbiological Aspects of Table Olives 321** 

Chapter 16 **Nutritional and Sensory Quality of Table Olives 343** 

Flora Valeria Romeo

Barbara Lanza

Preface

and ecotypes contributing to this wealth.

Among cultivated plants, the olive (*Olea europaea* L.) is the sixth most important oil crop in the world, presently spreading from the Mediterranean region of origin to new production areas, due to the beneficial nutritional properties of olive oil and to its high economic value. Olive oil has favourable nutritional properties, and consequently, its consumption, which was traditionally restricted to the Mediterranean area (77% of the world production area), is increasing worldwide (mainly the United States, Canada, Australia and Japan). Some olive varieties are cultivated specifically for table consumption, but the majority are used for oil extraction. Based on estimates by the FAO 2010, Plant Production and Protection Division Olive Germplasm, the world's olive germplasm contains more than 2,629 different varieties, with many local varieties

Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of olive cultivars. The problem of characterizing the olive tree germplasm is complicated not only by the wealth of its genetic patrimony, but also by the absence of reference standards and a well defined system of nomenclature that is free from homonymy and synonymy. Only recently, some Italian research projects (*i.e.* COLLEZIONI; CERTOLIO; GERMOLI; OLEA; OLVIVA; RGV-FAO and RIOM projects) have raised the issue of the "standard reference variety" are trying to achieve a "standard certificate" for each variety present in different Italian regions. The extent of this diversity has important implications for both the adaptation of varieties to their local environment and for the optimization of the agronomical performance of these varieties under a given set of environmental conditions. For example, every initiative promoting olive cultivation should consider the potential repercussions of such action on any local olive varieties. Every region should preserve its own plant material in order to safeguard both the adaptation and productivity of the species and the unique characteristics of the region's olive oil. However, the study of intra-varietal polymorphisms is important since they may have traits that, although not considered important in the past, might be important to meet the challenges of modern olive growing (*i.e.* resistance to low temperatures, salinity tolerance, etc.).

The systematic collection of Italian olive varieties for deposit into specific catalogue fields began in Italy in the 1980s. A similar international collection was started in 1997 by the Consiglio per la Ricerca e la sperimentazione in Agricoltura – centro di ricerca
