`Book Details the History of Olive Oil in Andalusia - Olive Oil Times

Book Details the History of Olive Oil in Andalusia

Nov. 1, 2010
Daniel Williams

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By Daniel Williams
Olive Oil Times Contributor | Reporting from Barcelona

The Unicaja Foundation of Spain, one of the biggest sav­ings and loan asso­ci­a­tions in the coun­try, recently pub­lished one of the most com­pre­hen­sive stud­ies on the his­tory of Spanish olive oil in a 430-page book titled Extra Virgin Olive Oil: Treasure of Andalucía. The book, which is writ­ten in Spanish, is avail­able for free down­load.

The book was pre­sented on October 25th in Granada at the Reading Room of the Royal Hospital by the direc­tor of Unicaja Granada, Antonio Ortega López.


Click to Download the Book (PDF)

The vol­ume, pre­pared by a group of about thirty researchers from dif­fer­ent Spanish and for­eign uni­ver­si­ties and var­i­ous pub­lic and pri­vate, presents an exhaus­tive analy­sis of the olive world, from its ori­gins to its cur­rent use and their impor­tance in the socio-eco­nomic devel­op­ment of Andalusia. Among the book’s authors are its coor­di­na­tors Alberto Fernández Gutiérrez and Antonio Segura Carretero, both pro­fes­sors at the University of Granada.

The inves­ti­ga­tion offers a wide range of per­spec­tives from over 30 experts explor­ing the his­tory, sci­ence, tech­nol­ogy and med­i­c­i­nal prop­er­ties of Spanish olive oil whose demand has been ris­ing in recent years.

As its pri­mary objec­tive, the book looks to pro­vide a gen­eral under­stand­ing of the Spanish olive oil indus­try from 13 dif­fer­ent approaches. There are sec­tions ded­i­cated to the his­tory of olive cul­ti­va­tion and the pro­duc­tion of olive oil in the Iberian Peninsula, oth­ers cat­e­go­rize dif­fer­ent vari­eties of olive trees and olives in the region, while another sec­tion explains the var­i­ous cul­ti­va­tion sys­tems and tech­no­log­i­cal aspects employed in the pro­duc­tion of olive oil.

The Unicaja book also expounds upon the role of olive oil in the famous Mediterranean diet and reit­er­ates the long-term health ben­e­fits asso­ci­ated with reg­u­lar con­sump­tion of this liq­uid gold”. Additionally, the book seeks to explain the ori­gin of cus­toms which have devel­oped from the con­tin­ued pres­ence of olive oil in Spanish cul­ture and inves­ti­gates how this has even­tu­ally affected and con­tributed to the lex­i­con of the Spanish lan­guage.

The col­lab­o­ra­tive effort was made pos­si­ble through the coop­er­a­tion of a team com­posed of pro­fes­sors from the uni­ver­si­ties of Extremadura, Granada and Bologna, researchers from the Economic Analysts of Andalucía, the Research Institution of Farming and Fishing (IFAPA), the Biotechnological Center of Borj Cedria in Tunisia, as well as tech­ni­cal experts from busi­nesses in the olive oil sec­tor such as Oleoestepa, Olisur and Hojiblanca.


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