Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

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.

Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis

“…Table olives are an important fermented food in Mediterranean countries with great nutritional and economic significance. Their content in bioactive compounds, vitamins, dietary fibers, unsaturated fatty acids, minerals, and antioxidants with demonstrated positive effects on human health meets the consumers’ needs toward natural or minimal processed foods that, beyond basic nutrition, offer additional health benefits [ 1 ]. Raised awareness of the health benefits of olives may be partially the driving force for the increased global table olive consumption that has doubled over the past three decades and is expected to increase by 2.1 percent in 2020, as predicted by the International Olive Council (IOC) [ 2 ].…”

Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations

“…Table olives are appreciated by consumers for their characteristic taste and pleasant aromas. Moreover, many health and nutritional benefits have been reported as they are rich in polyunsaturated fatty acids and polyphenols ( Conte et al, 2020 ).…”

Molecular Docking and Molecular Dynamics Aided Virtual Search of OliveNet™ Directory for Secoiridoids to Combat SARS-CoV-2 Infection and Associated Hyperinflammatory Responses

“…The phytochemicals of olive leaves have also exhibited beneficial effects on ailments like diabetes, cancer, obesity, bacterial, and viral infections (Medina Pradas et al, 2019 ; Acar-Tek and Agagündüz, 2020 ). The green, black forms of olives consumed as table olives are high in plant polyphenols implicated in several diseases (Rahmani et al, 2014 ; Fernández-Poyatos et al, 2019 ; Conte et al, 2020 ). Olives contain secoiridoids, the largest group of polyphenols, in their glycoside and aglycone forms.…”