Producing Table Olives

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Landlinks Press, 2007 - Science - 328 pages
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Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market.

The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.

Covers all aspects of production from site selection, recommended varieties, pest and disease control, through to primary and secondary processing
Written for growers and processors in a straightforward style
Well illustrated with photos, graphs and tables
8 page colour section

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Chapter 1 Table olive perspectives
Chapter 2 The olive tree Olea europaea
Chapter 3 Producing quality raw olives
general aspects
Chapter 5 Specific table olive processing methods
Chapter 6 Quality and safety
Bibliography and additional reading

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Page 313 - Mekuria, GT, Collins, GG and Sedgley, M. (1999) Genetic variability between different accessions of some common commercial olive cultivars. Journal of Horticultural Science and Biotechnology 74, 309-314.
Page 313 - J (1994) Mechanism and kinetics of the degradation of chlorophylls during the processing of green table olives. J Agric Food Chem 42, 1089- 1095 Minguez-Mosquera MJ, Jaren-Galan M (1995) Kinetics of the decolouring of carotenoid pigments.
Page 305 - IUPAC gas chromatographic method for determination of fatty acid composition. Collaborative study.
Page 313 - J. (1995). Involvement of copper and zinc ions in green staining of table olives of the variety Gordal.
Page 307 - Garcia, P., Garrido Fernandez, A., Duran Quintana, MC, 1993. Microflora of the aerobic preservation of directly brined green olives from Hojiblanca cultivar. J. Appl.
Page 299 - Gimeno, O. (1999). Effects of single and combined ozonation with hydrogen peroxide or UV radiation on the chemical degradation and biodegradability of debittering table olive industrial wastewaters. Water Research 33(3), 723-732.
Page 302 - Coimbra, MA, Rigby, NM, Selvendran, RR, and Waldron, KW (1995). Investigation of the occurrence of xylan-xyloglucan complexes in the cell walls of olive pulp (Olea europaea). Carbohydrate Polymers 27(4), 277-284.

About the author (2007)

Stan Kailis is Professorial Fellow at The University of Western Australia in the School of Plant Biology. His antecendents came from the Dodecanese Island, Megisti. His interests focus on quality aspects of olive. He is particularly interested in the propagation of olive varieties such as Kalamata, Konservolia, Leccino and Manzanilla. Stan has made presentations on olive at national and international forums. He has published numerous research papers in national and international journals. He has conducted numerous schools and workshops in Australia on olive growing, olive oil and table olive production, organoleptic evaluation of olive products and olive propagation.

David Harris is Principal Chemist at the Chemistry Centre (WA) and is section leader of the Food and Agricultural Chemistry Section. He gained a doctorate degree in chemistry specializing in organic chemistry in 1976 in Canada. Working with Professor Kailis for the last five years has aroused a keen interest in table olives and olive oil with regard to the chemistry associated with their production. David has presented papers at a large number of international forums and has published numerous papers in national and international journals.

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