'Megaritiki' is an olive cultivar widely used in Greece for the production of low polyphenol olive oil and table olives. To investigate possible metabolic differentiation in comparison with other varieties, the composition of 'Megaritiki' olive fruits and wastewaters from the debittering procedure was studied. Moreover, the recovery of bioactive metabolites from wastewater using adsorption resi...

One of the most common abnormalities associated with olives pickled in California is known throughout the industry as "yeast spots." This blemish, shown in figure 1, is characterized by the formation of raised white spots or pimples between the inner surface of the skin and the flesh of the olive. Although in general, the Sevillano variety most frequently shows this blemish, the spots may be fo...

The chemical composition of finished table olive products is influenced by the olive variety and the processing method used to debitter or cure table olives. Herein, a rapid ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry method, using dynamic multiple reaction monitoring, was developed for the quantitation of 12 predominant phenolic and secoiridoid compounds...

The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides ...

Maslinic acid is a pentacyclic triterpene found in plants used in traditional medicine with antidiabetic, antitumor, antioxidant and parasitostatic activities. A diet rich in foods of plant origin could provide a regular supply of this bioactive compound since it has been detected in olives, spinaches, eggplants, chickpeas and pomegranates. The multiple biological effects elicited by maslinic a...

The quality of virgin olive oil obtained in the milling process is directly bound to the characteristics of the olives. Hence, the correct classification of the different incoming olive batches is crucial to reach the maximum quality of the oil. The aim of this work is to provide an automatic inspection system, based on computer vision, and to classify automatically different batches of olives ...

The game of plates and olives was originally formulated by Nicolaescu and encodes the evolution of the topology of the sublevel sets of Morse functions. We consider a random variant of this game. The process starts with an empty table. There are four different types of moves: (1) add a new plate to the table, (2) combine two plates and their olives onto one plate, removing the second plate from...

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota o...

A wide genetic diversity has been reported for wild olives, which could be particularly interesting for the introgression of some agronomic traits and resistance to biotic and abiotic stresses in breeding programs. However, the introgression of some beneficial wild traits may be paralleled by negative effects on some other important agronomic and quality traits. From the quality point of view, ...

Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl). Methods: The ferment...