The Savantes Complete Olive Handbook: Olive Oil and Table Olives Production to Sales (Extra Virgin Olive Oil Savantes Publications)

Production to Marketing: The Complete Olive Handbook is a very practical guide to everything to do with olives. It covers the basics of olive grove establishment and management, home and commercial olive oil, table olive processing and packaging. Then it covers the commercial evaluation of olive products and finally the marketing of them into a range of market segments.TABLE OF CONTENTS About the Author - 4Olive Grove Establishment and Management. -9Global Olive Industry - 10Production - 10Imports and Exports - 10Markets 10Olive Products - 11Olive Balance Sheet - 11Choosing a Site - 14Soil and Water Analysis - 14Soil Preparation - 15Site Preparation - 15Choosing a Variety - 15Buying Trees - 18Grove Design and Tree Spacing - 18Tree Density - 18Planting - 19Fertilising - 20Fertiliser Application 24Irrigation - 25Options for Irrigation - 26Pruning - 31Pests and Diseases - 35Fruit Set - 39Harvesting - 40Hand Harvesting - 42Mechanical Harvesting - 42Processing - 43Olive Oil Processing - 45International Standards for Olive Oil - 46Standard for Olive Oils - 48Chemical Testing - 48Olive Oil Varieties Around the World - 53Preparation for Processing - 54Harvesting - 57Olive Oil Extraction Systems - 58Refining - 74Blending and Infusions - 75Buying and Keeping Extra Virgin Olive Oil - 75Evaluating Extra Virgin Olive Oil - 76Tasting Olive Oil - 77Quality of Extra Virgin Olive Oil - 78Basic Styles of Extra Virgin Olive Oils - 79Flavours of Extra Virgin Olive Oils - 81A New Approach to Profiling Flavour – The Savantes Savourgram © - 88Culinary Uses of Extra Virgin Olive Oils - 91Olive Oil Smoke Point and Cooking - 92Table Olive Processing - 95Table Olive Products - 96Table Olive Varieties Around the World - 96International Standards for Ripening - 98International Standards for Grading - 98Table Olive Grove Management - 99Harvesting - 100Preparation for Processing - 100Calibration of the Salinometer (Brinometer). 102Preparing Brine and Lye Solutions - 104Methods of Processing Table Olives - 104Microbiology of Olive Fermentation - 105Processing Steps - 107Monitoring - 109Tasting Table Olives - 110Packaging - 112Marinades and Seasonings - 116Tapenades - 117Faults and Spoilage - 117Pasteurising - 120Microbial Testing - 121Marketing Olive Products - 122Marketing - 123Olive and Olive Oil Products - 125People - 136Promotion - 139External Factors - 142Designations Of Origin - 145Marketing Plan - 145 Read more