Abstract
The olive tree (Olea europea) is a subtropical tree that grows in temperate climates and may be cultivated in arid and infertile areas. According to the International Olive Oil Council's (I00C) estimate, 750 million trees are grown worldwide, covering a to tal area of 9 million hectares (Kyritsakis 1988).Of these, 98070 are grown in the countries surrounding the Mediterranean Sea, whereas the remaining 2% are grown in America. The olive tree is cultivated for its fruit, which is rich in oil. The total world production of olive fruits is estimated to be 8-9 million metric tons, of which a small part (0.4-0.7 million metric tons) is used for the preparation of table olives (fruits eaten after various processing treatments).
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Lentza-Rizos, C., Avramides, E.J. (1995). Pesticide Residues in Olive Oil. In: Ware, G.W., Gunther, F.A. (eds) Reviews of Environmental Contamination and Toxicology. Reviews of Environmental Contamination and Toxicology, vol 141. Springer, New York, NY. https://doi.org/10.1007/978-1-4612-2530-0_4
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DOI: https://doi.org/10.1007/978-1-4612-2530-0_4
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