Online resource; title from PDF title page (EBSCO, viewed June 23, 2017)

Includes index.

Olives and Olive Oil as Functional Foods; Contents; List of Contributors; Preface; 1 Olive tree history and evolution; 1.1 Introduction; 1.2 The olive culture in the Mediterranean region; 1.3 Evolution of the olive tree from a botanical point of view; 1.3.1 Botanical classification; 1.3.2 Origin and revolution of the olive tree; 1.3.3 Domestication of the olive tree; 1.4 A different approach; 1.5 Conclusion; References; 2 Botanical characteristics of olive trees: cultivation and growth conditions -- defense mechanisms to various stressors and effects on olive growth and functional compounds

2.1 Introduction2.1.1 Classification -- taxonomic hierarchy; 2.2 Botanical characteristics; 2.2.1 Anatomy -- morphology; 2.2.2 Flowering, pollination, and fruit set; 2.3 Cultivation and growth conditions; 2.3.1 Climatic conditions; 2.3.2 Soil conditions; 2.3.3 Factors affecting olive growth and composition; 2.4 Defense mechanisms against various stresses; 2.4.1 Development of defense mechanisms against drought; 2.4.2 Defense mechanisms against combined stresses (drought, salinity, radiation, and heat); 2.5 Factors affecting olive growth and functional compounds

2.5.1 Effects of heat, salinity, and irrigation systems on olive growth2.5.2 Effects of various stresses on fruit weight, anatomy, and composition; 2.5.3 Fruit growth, maturation, and ripening physiology; 2.5.4 Changes in fruit composition and functional compounds during fruit development; 2.6 Conclusion; References; 3 Conventional and organic cultivation and their effect on the functional composition of olive oil; 3.1 Introduction; 3.2 Productivity; 3.3 Environmental impact; 3.4 Pesticide residues; 3.5 Oil composition and quality; 3.6 Conclusion; References

4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents4.1 Introduction; 4.2 Overview of olive orchards in some world crop areas; 4.2.1 European Union (EU); 4.2.2 Maghreb countries; 4.2.3 South America; 4.2.4 Other countries; 4.3 Global olive oil cultivars; 4.3.1 Spanish cultivars; 4.3.2 Italian cultivars; 4.3.3 Greek cultivars; 4.3.4 Israeli cultivar: 'Barnea'; 4.3.5 Californian cultivar: 'Mission'; 4.4 Olive oil composition affected by genetic and environmental factors; 4.4.1 Overview of EVOO variability

4.4.2 Effects of growing region and cultivar on EVOO characteristics4.5 Conclusion; Acknowledgments; References; 5 Olive fruit and olive oil composition and their functional compounds; 5.1 Introduction; 5.2 The olive fruit; 5.3 Description of olive fruit and olive oil constituents; 5.3.1 Water; 5.3.2 Sugars; 5.3.3 Proteins; 5.4 Olive oil; 5.4.1 Olive oil acylglycerols and fatty acids; 5.5 Pigments; 5.6 Phenols; 5.6.1 Phenol classes present in olives and olive oil; 5.6.2 Contribution of polar phenols to oil quality; 5.7 Hydrocarbons; 5.8 Triterpenoids