Premium Olive Oil Processing for High Quality Products
Premium olive oil isn't created in the grove alone - many of the decisive choices happen after the fruit is picked. This specialist book walks through the processes that affect quality from harvest to finished oil. Temperature, time, oxygen, hygiene and equipment can be the difference between ordinary oil and a truly premium product. The book is aimed at growers, producers and others who want to understand quality control in practice. A specialized guide to preserving as much of the good raw material as possible all the way to the bottle.
Explore the series