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Volume 93, Issue 3
1 March 1993
Nutrition & Food Science Cover Image for Volume 93, Issue 3
Review Article| March 01 1993

Olive Oil: Its Attributes and Diversity Available to Purchase

Judy Ridgway
Judy Ridgway
Recently commissioned by the European Economic Community to prepare a paper on the taste and flavour in olive oil.
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1993
Nutrition & Food Science (1993) 93 (3): 30–32.
https://doi.org/10.1108/eb059394

Olive oil has an ancient history dating back to 3000 BC or even earlier. Cultivation of the olive tree probably started in the Middle East and then spread throughout the Mediterranean basin. All the cuisines of the area exploited its culinary properties and it has also been used to produce light, maintain body tone and heal wounds.

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© MCB UP Limited
1993
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