Olive culture is growing rapidly, and expanding all over the world outside traditional centres of olive growth and production. Olives are not only a significant food source, but also contribute to human health and are becoming popular in health-conscious diets far beyond their Mediterranean origins. Reviewing an extensive array of literature from both a theoretical and practical perspective, this comprehensive guide deals with all aspects of olive culture, from its history, origins and traditional techniques to the latest horticultural procedures and basic physiology. The book's accessible and broadly illustrated format makes it an indispensable text for students, interested individuals and both active and amateur horticulturists.
1. History of olive growing
2. Olive origin and classification
3. Morphology and taxonomy of the olive
4. Structure and composition of the olive fruit
5. Acreage, number of trees of olive oil and table olives
6. Rootstocks
7. Major trends in olive farming systems in the European Union
8. Climatic and soil conditions
9. Flower bud induction and differentiation
10. Flowering, pollination, fertilization, fruiting
11. Alternate bearing
12. Fruit thinning
13. Systems of planting and canopy training
14. Propagation of olive trees
15. Olive irrigation
16. Water use efficiency by olives
17. Stress induced proline and mannitol accumulation
18. Mineral nutrition of olive trees
19. Growth and salt tolerance of olives
20. Pruning
21. Olive ripening
22. Olive fruit harvesting
23. Olive varieties
24. Table olives
25. Olive oil extraction, storage, quality, certification and authenticity
26. Olive mill products and environmental impact of olive oil production
I Therios, Aristotle University, Greece