Abstract
The historical scenario of olive oil begins during the Copper Age (sixth millennium BC), when humans began hunting, fishing, and agricultural activities: from a spiny bush with small fruits, big kernel, and a little pulp, a thick-oily-beneficial-tasty liquid could be obtained. The plant and its fruit were then improved over the centuries.
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Capurso, A., Crepaldi, G., Capurso, C. (2018). Extra-Virgin Olive Oil (EVOO): History and Chemical Composition. In: Benefits of the Mediterranean Diet in the Elderly Patient. Practical Issues in Geriatrics. Springer, Cham. https://doi.org/10.1007/978-3-319-78084-9_2
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DOI: https://doi.org/10.1007/978-3-319-78084-9_2
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