Table Olives: Production and processing

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Table olive processing has been a very old tradition in practically all the countries around the Mediterranean Basin. However, with the development of techniques that improve harvesting, processing and packaging of olives, it has become a major industry in the USA, Spain, Greece and many other regions in the last 60 years. As well as discussing the physical and chemical characteristics of the olive, this text summarises the processing techniques that have been developed. It aims to serve as a practical guide to food scientists and technologists who are involved in the preparation of table olives.