The first exploited and domesticated olive forms are still unknown. exceptionally well-preserved stones from the submerged Hishuley Carmel site (Israel), dating middle of 7th millennium BP, offer us opportunity to study oldest table olives discovered so far. We apply a geometrical morphometric analysis in reference collection modern supposed wild populations traditional varieties various origin...

The unknowing presence of pits in olives is an undesirable and even dangerous experience that affects overall quality products contain or serving dishes salad bars, airline meals, cocktail lounges. Therefore, detection for removal pit fragments are very important maintaining a high products/services. contributions the paper a) new hyperspectral data captured specific range wavelengths suitable ...

We tested the hypothesis that whole-tree water consumption of olives (Olea europaea L.) is fruit load-dependent and investigated the driving physiological mechanisms. Fruit load was manipulated in mature olives grown in weighing-drainage lysimeters. Fruit was thinned or entirely removed from trees at three separate stages of growth: early, mid and late in the season. Tree-scale transpiration, c...

The present survey uses a dynamic gastric and small intestinal model to assess the survival of one pathogenic (Escherichia coli O157:H7 EDL 933) and three lactobacilli bacteria with probiotic potential (Lactobacillus rhamnosus GG, L. pentosus TOMC-LAB2, and L. pentosus TOMC-LAB4) during their passage through the human gastrointestinal tract using fermented olives as the food matrix. The data sh...

Table olives have an enormous importance in the diet and culture of many Mediterranean countries. Albeit there are different ways to produce this fermented vegetable, brining/salting, fermentation, and acidification are common practices for all of them. Preservation methods such as pasteurization or sterilization are frequently used to guarantee the stability and safety of fermented olives. How...

Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food safety point of view, occurring molds could also produce mycotoxins, so, it is important to monitor...