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"The Olive" by K. G. Bitting is a comprehensive exploration of the olive, its cultivation, and its processing. This meticulously prepared print edition delves into the world of olive agriculture and the science behind the production of olive oil. From the planting and care of olive trees to the methods of harvesting and preserving the fruit, this book offers a detailed examination of every stage in the olive's journey from grove to table.
Covering a range of topics related to food science, this book is more than just a guide to olive cultivation. It provides a wealth of information about the characteristics of different olive varieties, the techniques used to extract and refine olive oil, and the various ways in which olives are used in cooking. Whether you're a gardener, a chef, or simply someone with an interest in agriculture and the origins of our food, "The Olive" offers a fascinating glimpse into the history and science of this remarkable fruit.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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