Table olives and health: a review

Abstract

Table olives, a product of olive tree (Olea europaea L.), is an important fermented product of the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and the processing method employed are the main factors influencing the nutritional and non-nutritional composition of table olives and their organoleptic properties. The important nutritional value of this product is due to its richness in monounsaturated fat (MUFA), mainly oleic acid, fibre and vitamin E together with the presence of several phytochemicals. Among these, hydroxytyrosol (HT) is the major phenolic compound present in all types of table olives. There is a scarcity of in vitro, in vivo and human studies of table olives. This review focused comprehensively on the nutrients and bioactive compound content as well as the health benefits assigned to table olives. The possible health benefits associated with their consumption are thought to be primarily related to effects of MUFA on cardiovascular health, the antioxidant (AO) capacity of vitamin E and its role in protecting the body from oxidative damage and the anti-inflammatory and AO activities of HT. The influence of multiple factors on composition of the end product and the potential innovation in the production of table olives through the reduction of its final salt content was also discussed.

Characterization and Discrimination of Italian Olive (Olea europaea sativa) Cultivars by Production Area Using Different Analytical Methods Combined with Chemometric Analysis

“…In addition to their economic value, olive products such as table olives and olive oil are the basis of the Mediterranean Diet [4] and have a high nutritional and medicinal value. Their consumption was found to be a protective factor against heart disease, some cancers, diabetes, and inflammatory and autoimmune diseases, thanks to the high levels of monounsaturated fatty acids, phenolic compounds, and antioxidants that they contain [2].…”

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

“…According to the International Olive Council (IOC) [ 148 ], “table olive is the product prepared from the sound fruits of varieties of the cultivated olive trees ( Olea europaea L.) that are chosen for their production of olives whose volume, shape, flesh-to-stone ratio, fine flesh, taste, firmness, and ease of detachment from the stone make them particularly suitable for processing; to remove their bitterness and preserved by natural fermentation; or by heat treatment, with or without the addition of preservatives; packed with or without covering liquid”. The nutritional significance of the end product stems from its high content in monounsaturated fatty acids, vitamin E, and fiber, as well as the presence of numerous phytochemicals [ 149 ]. According to IOC statistics, the world production and consumption of table olives has increased steadily since 1990, while from the beginning of the 21st century it doubled, reaching ~2.8 million tons.…”

The Effect of Olive Leaf Extract on Systolic and Diastolic Blood Pressure in Adults: A Systemic Review and Meta-Analysis

“…OL has been distinguished in olive flesh, leaf, seed and peel of green (unripe) olive and is an active substance of olive leaves. Its concentration declines during maturation phase happening in olive fruits because of undergoing hydrolysis yielding different products, such as HT [8,33,34]. It creates the bitter taste of olive that must be removed by immersion in lye, hence generating an edible olive, known as table olive [29].…”

“…In this regard, the OL molecule consists of some active components that have determined scavenging functions [44]. So, there is a potential antioxidant property that is suggested to be related to the H-atom donation from the OL phenolic groups [8,33,45]. In other words, OL preserves paraventricular nucleus (PVN) of the hypothalamus from oxidative stress.…”