The plant, production, olives and olive oil, and their detailed characterization. The plant and production. Olives and olive oil. The detailed characterization of olives and olive products -- Components of olives and olive plant product and uses. Lipids, phenolics, and other organics and volatiles. Metals, electrolytes, and other components. Non fruit aspects including mill wastewater -- Stability, microbes, contaminants, and adverse components and processes. Bacterial and fungal and other microbial aspects. Pesticides and adulterants. Toxicology and contaminants -- Analytical methods. Natural components. Adverse components -- General nutrition. General aspects and changes in food processing. Cardiac aspects. Vascular aspects including hypertension. Lipid aspects -- Oxidative stress -- Cancer and immunology. Cancer. Immunology and inflammation -- Other effects, uses, and diseases. Cells and cellular effects. Skin and cosmeceuticals. Major organ systems including liver and metabolism -- Tyrosol and hydroxytyrosol -- Oleuropein -- Oleic acid -- Other components found in olive plants and products