The growth of the olive oil industry and health-promoting impacts associated with olive oil has reinforced the quest for novel information, stimulating a broad spectrum of research. This book is a source of currently compiled information. It encompasses a wide spectrum of topics under the section olive oil composition, analysis and quality, which includes quality evaluation and different techniques applied in authenticating the quality of olive-oil. This book will be an important reference for food scientists, biotechnologists, nutritionists, researchers, olive oil producers and consumers.