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Benefits of the Mediterranean Diet in the Elderly Patient pp 11–21Cite as

Extra-Virgin Olive Oil (EVOO): History and Chemical Composition

Part of the Practical Issues in Geriatrics book series (PIG)

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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Authors and Affiliations

  1. Department of Internal Medicine, School of Medicine, University of Bari, Bari, Italy

    Antonio Capurso

  2. Department of Biomedical Science, CNR Neuroscience Institute, Padova, Italy

    Gaetano Crepaldi

  3. Department of Medical and Surgical Sciences, School of Medicine, University of Foggia, Foggia, Italy

    Cristiano Capurso

Authors
  1. Antonio Capurso
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  2. Gaetano Crepaldi
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  3. Cristiano Capurso
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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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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-78083-2

  • Online ISBN: 978-3-319-78084-9

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