Olive

Botany and Production

By: A. Rosati (Contribution by), Tiziano Caruso (Editor), Luciana Baldoni (Editor), Franco Famiani (Editor), Andrea Fabbri (Editor)

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Hardcover | 1 February 2024

At a Glance

Hardcover
704 Pages

Dimensions(cm)
17.8 x 25.2 x 4.0

Hardcover

$383.75

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The European or Mediterranean cultivated olive (Olea europaea L., subsp. europaea, var. europaea) is one of the most ancient cultivated fruit tree crops. Today, hundreds of olive varieties are grown to produce high-quality fruit for oil and for table olives consumption. The olive industry has undergone profound innovations in the past 30 years, due to scientific and technical advances, particularly in genomics, breeding, orchard management, mechanization and agro-ecology, although not all these developments are yet available to smaller producers.

Olive cultivation has also spread to many countries outside the Mediterranean Basin, where it has been traditionally present for over 6,000 years. These new olive-growing countries are experiencing further expansion of the industry, due to increased awareness of the nutritional and health properties of extra virgin olive oil.

This book is a much-needed update on olive biology and cultivation, with contributions from leading international experts, and includes:

Biology
Genetics and breeding
Olive propagation and nursery
Planting new olive orchards
Horticultural management of olive orchards
Plant protection
Olive by-products (wood, leaves)
Multifunctionality of olive groves and ecosystem services

The Olive: Botany and Production is invaluable for researchers and students in horticulture and agriculture, as well as producers involved in olive orchard management.

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