Olive Oil

From the Olive Grove: Mediterranean Cooking with Olive Oil  eBooks & eLearning

Posted by IrGens at Aug. 3, 2017
From the Olive Grove: Mediterranean Cooking with Olive Oil

From the Olive Grove: Mediterranean Cooking with Olive Oil by Helen Koutalianos, Anastasia Koutalianos
English | October 26, 2010 | ISBN: 1551523671 | EPUB + PDF | 176 pages | 8.4/13.8 MB

Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing  eBooks & eLearning

Posted by roxul at June 24, 2017
Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing

Apostolos Kiritsakis, "Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing"
English | ISBN: 1119135311 | 2017 | 688 pages | PDF | 13 MB

The 7 Wonders of Olive Oil [Audiobook]  eBooks & eLearning

Posted by Bayron at May 27, 2017
The 7 Wonders of Olive Oil [Audiobook]

Alice Alech, Nicole Parks (Narrator), "The 7 Wonders of Olive Oil: Stronger Bones, Cancer Prevention, Higher Brain Function, and Other Medical Miracles of the Green Nectar"
ISBN: n/a, ASIN: B071P6Y8FH | 2017 | MP3@64 kbps | ~05:33:11 | 151 MB

Olive Oil Sensory Science (repost)  eBooks & eLearning

Posted by libr at May 4, 2017
Olive Oil Sensory Science (repost)

Olive Oil Sensory Science by Erminio Monteleone and Susan Langstaff
English | 2014 | ISBN: 1118332520 | 388 pages | PDF | 15,9 MB

The Extra-Virgin Olive Oil Handbook (repost)  eBooks & eLearning

Posted by libr at April 17, 2017
The Extra-Virgin Olive Oil Handbook (repost)

The Extra-Virgin Olive Oil Handbook by Claudio Peri
English | 2014 | ISBN: 1118460456 | ISBN-13: 9781118460450 | 384 pages | PDF | 6,2 MB

Handbook of Olive Oil: Analysis and Properties (2nd edition) [Repost]  eBooks & eLearning

Posted by ChrisRedfield at Feb. 23, 2017
Handbook of Olive Oil: Analysis and Properties (2nd edition) [Repost]

Ramón Aparicio, John Harwood - Handbook of Olive Oil: Analysis and Properties (2nd edition)
Published: 2013-09-29 | ISBN: 146147776X, 1489977244 | PDF | 772 pages | 14.2 MB
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Ari Weinzweig, "Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More"
ISBN: 0618411089, 0395926165 | 2003 | EPUB | 512 pages | 53 MB

Cooking Techniques with Olive Oil (Repost)  eBooks & eLearning

Posted by roxul at Dec. 2, 2016
Cooking Techniques with Olive Oil (Repost)

Mary Platis, Laura Bashar, "Cooking Techniques with Olive Oil"
2013 | eISBN: 0989328902 | ASIN: B00CV9UJOA | English | 109 pages | EPUB | 4 MB
"Olive Germplasm: The Olive Cultivation, Table Olive and Olive Oil Industry in Italy" ed. by Innocenzo Muzzalupo

"Olive Germplasm: The Olive Cultivation, Table Olive and Olive Oil Industry in Italy" ed. by Innocenzo Muzzalupo
ITexLi | 2012 | ISBN: 9535108832 9789535108832 | 383 pages | PDF | 18 MB

This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality.

Extra Virginity: The Sublime and Scandalous World of Olive Oil (Repost)  eBooks & eLearning

Posted by leonardo78 at Jan. 28, 2016
Extra Virginity: The Sublime and Scandalous World of Olive Oil (Repost)

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller
Publisher: W. W. Norton & Company | 2013 | ISBN: 0393343618, 0393070212 | 288 pages | EPUB | 2,3 MB

The sacred history and profane present of a substance long seen as the essence of health and civilization.
For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.