Abstract
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.
Highlights
The olive (Olea europaea L.) originates in the Mediterranean countries; it can be found in the wild form in the Middle East and it is widely distributed around the world, especially in the Mediterranean region, where about 96% of the world’s production of olives occurs [1]
Nutritional Results Related to the Compound Class (Results Related to Other Compounds)
The authors, they did not make any comparison with samples fermented with spontaneous microbiota, found that the obtained table olives were rich in monounsaturated fatty acids (MUFA), polyphenols, tocopherols and triterpenic acids, so that they may provide health benefits
Summary
The olive (Olea europaea L.) originates in the Mediterranean countries; it can be found in the wild form in the Middle East and it is widely distributed around the world, especially in the Mediterranean region, where about 96% of the world’s production of olives occurs [1]. The fruits are mainly used to produce oil and table olives, a widely consumed food of the Mediterranean countries. The International Olive Oil Council (IOC) [14] has recently reported on the importance of table olives in an every-day diet, as this specialty is the most consumed fermented food in Europe and accounts for a worldwide production of close to 3 million tons. Unit operations involved during processing and storage, on the other hand, may have important effects on the nutritional and sensory characteristics of fresh olives, and this review has the aim of giving an up-to-date overview of how the processing and storage of table olives may affect the nutritional and sensory characteristics of this pickled food
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