Elaboration of table olives

Microbiological Aspects of Table Olives

Table olives are the most important fermented vegetables because of their worldwide economic importance. The three main techniques for table olive production used in Italy concern 82% green olives, 16% black olives and 2% processed at the cherry ripened stage (UNAPROL, 2008). There are three main trade preparations of table olives: Spanish-style olives, Californian-style olives and naturally bl...

Predictive microbiology and table olives

The table olive is probably one of the most important and most recognized fermented vegetable in the food industry. Basically, the elaboration of this food is constrained to Mediterranean countries, but there are also well established production regions in Australia, USA and South-America. Thus, table olive elaboration is widespread around the world and represents an important economic source f...

Nutritional and Sensory Quality of Table Olives

Identificationtion of Phenolic Compounds in Table Olives and Samples of Brines during Table Olives Fermentation: Biological and Antimicrobial Activity

Table olives are one of the most important traditional fermented vegetables in Southern European (Italy, Greece and Spain) countries. In the Greek-style production system, the fruits are placed directly into the brine, thus allowing the natural fermentation to take place. The spontaneous fermentations, that can last 8–12 months, are driven by mixed populations of microorganisms, mainly the epip...

Table Olives: A Vehicle for the Delivery of Bioactive Compounds

Table olives and olive oil are sources of compounds with important biological properties and essential components of the Mediterranean Diet. For a long period the scientific community focused its attention mainly on the beneficial effects of olive oil on health. The importance of the edible processed fruit was rather overlooked. Table olives contain a large amount of high quality fat, essential...