Abstract
In the present study, we evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar (Olea europaea L. cv. Itrana) processed as green (Oliva bianca di Itri) and black (Oliva di Gaeta) table olives with modified Greek methods of preparation. One method provides an initial step of immersion in water to stimulate the growth of specific microflora which contributes to the debittering of the fruits. After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCl was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. Double-salting is the method which assures the best results.
Highlights
Has a long tradition in producing “natural olives”
Sodium and calcium contents were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES) according to EPA 6010C (EPA, 2007), after acid digestion according to EPA 3010A (EPA, 1992)
Physical, nutritional and sensorial data were subjected to principal component analysis (PCA) and cluster analysis (CA)
Summary
We evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCl was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. KEY-WORDS: Nutrient – Nutritional label – Olea europaea L – Table olives
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