Science
and olives
The social and gastronomic relevance of olives in Andalusia, and in Spain in general, makes it be an object of scientific interest in our country, both to control and improve the production, and for the cultural and ethnological revaluation of the olive.
According to various fields of research, we can find some studies on this topic.
The history of the grove in our region
The studies focused on the historical development and the ethnological link of the grove in our region has been prolific, and indeed it is nowadays. Some of the most interesting articles about it are:
The olive as an ethnological, gastronomic and cultural product
As the main interest of the grove, the olive has been an object of lots of studies that can be divided in two categories: biochemical and ethnological. They use to focus on the varieties of olives, their organoleptic properties, their transcendence in the Andalusian gastronomy, the different possible uses or their specific needs of production:
The Sevillian style
The Sevillian style is refered as the particular way of prepare the table olives developed in Seville. The gastronomic appreciation which has received this way of preparing the olive in our country, even internationally, has been huge. For this, scientists have taken a special attention on its process, of high quality and accuracy:
