Olive Oil: Production, Bioactive Properties and Public Health

Abstract

This chapter begins with a brief historical review of traditional machinery-based extraction of virgin olive oil, followed by an update on the development of some recent processing techniques around the world, including the non-traditional olive oil producing nation, Australia. The effects of production on the main bioactive properties of the extracted oil such as concentration of total phenolic compounds and antiradical activity, will be presented. The implications of employing these techniques on public health are also mentioned, especially in the context of cardiovascular diseases, metabolic syndrome, cancer, as well as environmental impact. This chapter concludes with suggestions for future research.