The extra virgin olive oil handbook / edited by Claudio Peri. [electronic resource] Peri, C. (Claudio), editor of compilation. Olive oil Handbooks, manuals, etc. TP683 664/.362 23 Includes bibliographical references and index. Description based on print version record and CIP data provided by publisher. According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil's sensory properties and health benefits are increasingly attracting the attention and interest of nutrition. 2014 Text 1 online resource. http://onlinelibrary.wiley.com/book/10.1002/9781118460412 eng Extra virgin olive oil handbook Extra virgin olive oil handbook