Following on from Fruity, a Little Bitter and Spicy and African Olive, we are thrilled to announce that "The Savantes Complete Olive Handbook: Olive Oil and Table Olives Production to Sales" is now available.
The Complete Olive Handbook is a very practical guide to everything to do with olives. It covers the basics of olive grove establishment and management, home and commercial olive oil, table olive processing and packaging. Then it covers the commercial evaluation of olive products and finally the marketing of them into a range of market segments.
You can order your copy now on Amazon:
TABLE OF CONTENTS
- About the Author - 4
- Olive Grove Establishment and Management. -9
- Global Olive Industry - 10
- Production - 10
- Imports and Exports - 10
- Markets 10
- Olive Products - 11
- Olive Balance Sheet - 11
- Choosing a Site - 14
- Soil and Water Analysis - 14
- Soil Preparation - 15
- Site Preparation - 15
- Choosing a Variety - 15
- Buying Trees - 18
- Grove Design and Tree Spacing - 18
- Tree Density - 18
- Planting - 19
- Fertilising - 20
- Fertiliser Application 24
- Irrigation - 25
- Options for Irrigation - 26
- Pruning - 31
- Pests and Diseases - 35
- Fruit Set - 39
- Harvesting - 40
- Hand Harvesting - 42
- Mechanical Harvesting - 42
- Processing - 43
- Olive Oil Processing - 45
- International Standards for Olive Oil - 46
- Standard for Olive Oils - 48
- Chemical Testing - 48
- Olive Oil Varieties Around the World - 53
- Preparation for Processing - 54
- Harvesting - 57
- Olive Oil Extraction Systems - 58
- Refining - 74
- Blending and Infusions - 75
- Buying and Keeping Extra Virgin Olive Oil - 75
- Evaluating Extra Virgin Olive Oil - 76
- Tasting Olive Oil - 77
- Quality of Extra Virgin Olive Oil - 78
- Basic Styles of Extra Virgin Olive Oils - 79
- Flavours of Extra Virgin Olive Oils - 81
- A New Approach to Profiling Flavour – The Savantes Savourgram © - 88
- Culinary Uses of Extra Virgin Olive Oils - 91
- Olive Oil Smoke Point and Cooking - 92
- Table Olive Processing - 95
- Table Olive Products - 96
- Table Olive Varieties Around the World - 96
- International Standards for Ripening - 98
- International Standards for Grading - 98
- Table Olive Grove Management - 99
- Harvesting - 100
- Preparation for Processing - 100
- Calibration of the Salinometer (Brinometer). 102
- Preparing Brine and Lye Solutions - 104
- Methods of Processing Table Olives - 104
- Microbiology of Olive Fermentation - 105
- Processing Steps - 107
- Monitoring - 109
- Tasting Table Olives - 110
- Packaging - 112
- Marinades and Seasonings - 116
- Tapenades - 117
- Faults and Spoilage - 117
- Pasteurising - 120
- Microbial Testing - 121
- Marketing Olive Products - 122
- Marketing - 123
- Olive and Olive Oil Products - 125
- People - 136
- Promotion - 139
- External Factors - 142
- Designations Of Origin - 145
- Marketing Plan - 145