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Olive (Olea europaea)

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Oilseeds: Health Attributes and Food Applications

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Abstract

Olive oil is the product obtained from the olive fruit. Several grades can be obtained, extra virgin olive oil being the top category. The balanced fatty acid composition of olive oil, particularly its high content of oleic acid, makes this product nutritionally important. In addition, virgin olive oil contains bioactive compounds such as unsaponifiable constituents and phenolic compounds. Polar phenols and volatile compounds are two of the most interesting classes of compounds in olive oil. The scientifically proven beneficial health effects related to VOO consumption and the unique sensory properties of this product make it versatile for several culinary uses. This chapter reviews olive oil composition, focusing on the flavour-active compounds and their changes due to the variety, environmental conditions, processing and technological factors. The culinary uses of olive oils are then presented, with emphasis on traditional uses, possible food pairing and innovative applications including substitution of other fats and molecular gastronomy.

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Authors and Affiliations

  1. Department of Agricultural and Food Science, University of Naples Federico II, Naples, Italy

    Nicola Caporaso

  2. Department of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, UK

    Nicola Caporaso

  3. Aristotle University of Thessaloniki, Hellas, Thessaloniki, Greece

    Dimitrios Boskou

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  1. Nicola Caporaso
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Correspondence to Nicola Caporaso .

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  1. Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India

    Beenu Tanwar

  2. Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India

    Ankit Goyal

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Caporaso, N., Boskou, D. (2021). Olive (Olea europaea). In: Tanwar, B., Goyal, A. (eds) Oilseeds: Health Attributes and Food Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-4194-0_9

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