Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fe...

The survival of selected lactic acid bacteria (LAB) with in vitro probiotic potential was studied during storage of cv. Halkidiki green olives previously subjected to inoculated Spanish-style fermentation. After fermentation olives were packed in polyethylene pouches, covered with freshly prepared brine (9%, w/v, NaCl), acidified with 2‰ (w/v) citric acid and 1.5‰ (w/v) ascorbic acid, and store...

Abstract Recent archaeological investigations in the lagunas di Santa Giusta and Mistras, waterlogged sites central-west Sardinia, Italy, have enabled recovery of archaeobotanical remains, exceptional terms quantity preservation, dated to Archaic Punic periods 7th–3rd century bc . Among finds was a significant amount Olea europaea fruitstones (endocarps), which are discussed here. The morphomet...

Californian-style processes are widely applied to the elaboration of black ripe olives in table olive industry. During this procedure, a carcinogenic contaminant known as acrylamide is generated thermal oxidation. The content compound can be modified according stage processing. present study evaluates conditions pertaining different phases process with aim identifying optimal for production low...

Endophytes have an intimate and often symbiotic interaction with their hosts. Less is known about the composition and function of endophytes in trees. In order to evaluate our hypothesis that plant genotype and origin have a strong impact on both, endophytes of leaves from 10 Olea europaea L. cultivars from the Mediterranean basin growing at a single agricultural site in Spain and from nine wil...