Handbook of Olive Oil

Analysis and Properties

  • Ramón Aparicio
  • John Harwood

Table of contents

  1. Front Matter
    Pages i-xii
  2. Jean-Louis Barjol
    Pages 1-17
  3. Paul Vossen
    Pages 19-56
  4. Luciano Di Giovacchino
    Pages 57-96
  5. Joaquín J. Salas, John L. Harwood, Enrique Martínez-Force
    Pages 97-127
  6. Georgios Banilas, Polydefkis Hatzopoulos
    Pages 129-161
  7. Manuel León-Camacho, Maria T. Morales, Ramón Aparicio
    Pages 163-217
  8. Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, María Roca, Ramón Aparicio-Ruiz
    Pages 219-259
  9. Maria T. Morales, Ramón Aparicio-Ruiz, Ramón Aparicio
    Pages 261-309
  10. Diego L. García-González, Vincent Baeten, Juan A. Fernández Pierna, Noelia Tena
    Pages 335-393
  11. Ramón Aparicio, Diego L. García-González
    Pages 431-478
  12. Maria T. Morales, Roman Przybylski
    Pages 479-522
  13. Franca Angerosa, Cristina Campestre
    Pages 523-560
  14. Claudia Delgado, Metta Santosa, Jean-Xavier Guinard
    Pages 561-587
  15. Ramón Aparicio, Lanfranco S. Conte, H.-Jochen Fiebig
    Pages 589-653
  16. Parveen Yaqoob
    Pages 655-675
  17. Javier S. Perona, Kathleen M. Botham
    Pages 677-714
  18. M. Victoria Ruiz-Méndez, Marta R. Aguirre-González, Susana Marmesat
    Pages 715-738
  19. Diego L. García-González, Carmen Infante-Domínguez, Ramón Aparicio
    Pages 739-768
  20. Back Matter
    Pages 769-772

About this book


The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques.

Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter.

This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world.

The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc).

This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.


Ramón Aparicio is a Physicist at the Instituto de la Grasa (CSIC) in Seville, Spain

John L Harwood is a Biochemist at Cardiff University, Wales, UK

Editors and affiliations

  • Ramón Aparicio
    • 1
  • John Harwood
    • 2
  1. 1.Instituto de la Grasa Spanish National Research CouncilSevilleSpain
  2. 2.Cardiff University School of BiosciencesCardiffUnited Kingdom

Bibliographic information