This book "The olive, its processing and waste management", endeavours to cover a broad spectrum regarding different aspects of the olive oil sector. It can be classified into four main sections viz. olive tree, table olives, manufacture of extra virgin olive oil and other low-grade olive oils and treatment and management of their wastes. Starting with the main characteristics of the olive tree, types, growth, cultivation, and practical advice on fruit harvesting, harvesting time, industrial productivity, etc. are described. In the second group, a historical description and the main characteristics of table olives such as varieties, health and nutritional characteristics, etc. are detailed. Then, different methods (from squeezing the olives to the present day two-phase method) used to produce extra virgin olive oil are compared from four points of views viz. health features, environmental impact, extra virgin olive oil quality and economic yield. In addition, in this section, the industrial methods to produce low-grade olive oil (refined olive oil, olive-pomade oil, etc.) are described.
In the final section, the environmental impact of the hazardous chemicals generated in the waste, taking into consideration the raw material, processing methods, etc. are detailed. Finally, in order to manage this waste in the best possible way, classical and novel methods are described.