14 - Nutritional Properties of Table Olives and Their Use in Cocktails

Abstract

Olive fruit is a drupe, constituted by distinct anatomical zones: epicarp (skin), mesocarp (pulp), and endocarp (stone); epicarp and mesocarp constitute the edible part that is around 70%–85%. Table olives are a fermented product harvested at the appropriate stage of ripeness and whose quality is such that they ensure its good preservation as a food for the human consumption. The process of fermentation involves the degradation of organic molecules by microbial enzymes into simpler substances, such as lactic acid, acetic acid, and alcohol. Among the main commercialized table olives such as treated green olives (Spanish style), naturally black olives (Greek style), and alkaline-treated olives (Californian style), only treated and natural olives are subjected to the fermentation process. In the case of treated olives, lactic acid bacteria are involved in this process together with yeast, competing among them, but, in some cases, yeasts are the only one responsible for fermentation. Starter cultures are used to quicken and improve the fermentative processes, not only decreasing the risk of spoilage but also making acidification of the brine faster and more effective. Fermented table olives can be used as a probiotic carrier: in this case, microorganism acts as a starter and as a probiotic culture obtaining a product that could be classified as a “functional food.” Results of several studies shown in this chapter confirmed that olives and their derivative, the olive oil, are healthful foods since they provide several nutrients. There are also strong evidences that they can have a protective effect on the cardiovascular system, reducing the risk of breast cancer, and other disease. Fresh fruits are conventionally added to alcoholic beverages for flavoring and visual effects. There are many different cocktail recipes which require a garnish of olives, the most popular one is Martini cocktail; other cocktails of the Martini family are described in this chapter, too.