This book presents various techniques and methods involved in olive horticulture worldwide. Olive (Olea europaea) is being greatly deemed as a crop of significant health and economic importance across the globe. The cultivation of olive is extremely essential in Italy. However, there still remains a lot of confusion about the genetic identity of cultivars. This book serves as a compilation of latest information regarding olive trees and olive oil industry. The aim of this book is to present information which is relevant for scientists, horticulturists, students, and readers wishing to attain knowledge regarding olive cultivation in order to enhance productivity and product quality. The book encompasses several topics including the cultivation process of olives, table olives and description of olive oil industry in Italy. A catalogue of variants of olives across Italy has been presented in this book. The information presented in this book has been contributed by eminent professionals engaged in the field of olive cultivation, olive oil production, table olives and associated fields. It includes all the aspects of olive fruit production, ranging from site selection, pest and disease control, recommended varieties, to primary and secondary processing. The book has been compiled in a manner to serve as an all-inclusive guide on olives.