Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy 2012
DOI: 10.5772/51723
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Nutritional and Sensory Quality of Table Olives

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Cited by 22 publications
(38 citation statements)
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“…Italian production covers only 50.9% of consumer demand; the remaining part is imported from Spain, Greece and Tunisia. Italy is rich in typical table olive products [1], obtained by traditional methods, and many of those have obtained or are likely to obtain to the recognition of the PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) trademarks. Currently, four Italian PDO are recognized: "Nocellara del Belice" (Reg.…”
Section: Introductionmentioning
confidence: 99%
“…Italian production covers only 50.9% of consumer demand; the remaining part is imported from Spain, Greece and Tunisia. Italy is rich in typical table olive products [1], obtained by traditional methods, and many of those have obtained or are likely to obtain to the recognition of the PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) trademarks. Currently, four Italian PDO are recognized: "Nocellara del Belice" (Reg.…”
Section: Introductionmentioning
confidence: 99%
“…Olives are a fundamental part of the Mediterranean diet, and a column of the Mediterranean social, cultural, and gastronomic heritage. They are widely acknowledged as an important source of health‐protective nutrients, such as the oleic monounsaturated fatty acid, α‐tocopherol, and many antioxidant polyphenols (Lanza ). Table olives phenolic fraction ranges from 1% to 3% of the fresh pulp weight, and can include more than 36 different compounds; its composition can vary both in quality and quantity depending upon the processing method, the cultivar, the agronomic practices, and the degree of olives maturation (Charoenprasert and Mitchell ).…”
Section: Introductionmentioning
confidence: 99%
“…Lanza identified that linoleic acid content was 6.3% in the olives of d'Abruzzo which was processed as table olive [48]. Sakouhi et al reported that a decrease found in the content of fatty acids in table olives which after processing in the treatment of Meski, Sayali and Picholine varieties grown in Tunusia [11].…”
Section: Linoleic Acidmentioning
confidence: 99%
“…It is noted by many authors that PUFAs are very important for human nutrition and are therefore referred to as essential fatty acids [46][47][48]. The amount of oleic acid in crude olive samples was determined as 6.2%.…”
Section: Linoleic Acidmentioning
confidence: 99%
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