Providing the chemist's view of the production, use and impact of olive oil, readers get a deeper understanding of what makes an Extra Virgin Olive Oil (EVOO) authentic, and how scientists are fighting the battle against fraud. Olive oil is a very valuable commodity worldwide and introducing the chemicals allows the authors to provide a richer explanation of the techniques of growing and processing, as well as of the impact on humans such as taste and health effects. Food scientists and those who work in processing as well as the interested lay reader will find this a fascinating book.