Producing
Table Olives
Looking to make your own table olives? or do more research into the table olive process? then this book is for you.
Authors: Professor Stan Kailis & Dr David Harris
Australia has the ideal conditions for growing and processing
table olives. In a climate where the majority of table olives eaten
by Australians are imported, real opportunities exist for a
domestic table olive industry. Attention to quality and safety will
ensure that Australian table olive producers are in a position to
tackle and make inroads into the international export market.
The aim of this manual is to provide olive growers and processors
with internationally based guidelines for ensuring the quality and
safety of processed table olives. This manual covers all aspects
essential for the production of safe, nutritious and marketable
table olives including site selection, recommended varities, pest
and disease control, primary and secondary processing, and quality
and safety testing.
Features
- Covers all aspects of production from site selection,
recommended varieties, pest and disease control, through to primary
and secondary processing
- Written for growers and processors in a straightforward
style
- Well illustrated with photos, graphs and tables
- 8 page colour section
Readership
Growers and processors, consultants, extension officers and
students. Libraries in TAFE colleges and universities. Public
libraries will also purchase the manual as the chapters on
processing will appeal to people wanting to know more about
pickling olives for personal consumption.
Author
Information:
Professor Kailis is Professorial Fellow at the School of Plant
Biology University of Western Australia and a Fellow of Curtin
University of Technology WA. He holds qualifications in Science,
Pharmacy and teaching and holds a doctorate in science. His
interests focus on quality aspects of olives. He has published
numerous research papers in national and international journals and
conducted workshops in Australia on olive growing, olive oil and
table olive production, organoleptic evaluation of olive products
and olive propagation.
Dr David Harris is Principal Chemist at the Chemistry Centre (WA)
and is section leader of the Food and Agricultural Chemistry
Section. He gained a doctorate degree in chemistry specialising in
organic chemistry in 1976 in Canada. Working with Professor Kailis
for the last five years has aroused a keen interest in table olives
and olive oil with regard to the chemistry associated with their
production. David has presented papers at a large number of
international forums and has published numerous papers in national
and international journals.
Delivery included within Australia via regular Post.
