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 …

Abstract Phenolic compounds make up 2-3%(w/w) of olive flesh, whose most abundant part
is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein …

The naturally black table olive processing methods produce black table olives with a popular
flavor. However, this method requires more than six months. For this reason, it is thought that …

In this work, the olive β-glucosidase (β-glu) enzyme was immobilized onto
superparamagnetic nanoparticles (SPMNs). Moreover, immobilized enzyme was also used …

The quality characteristics of green olives produced by the traditional spontaneous
fermentation method in Jordan have never been studied. We investigated the nutritional …

Some important physical, chemical and sensory characteristics of raw and processed olives
(processed by the same scratched table olive process) were investigated. In the study, six …

Raw olive fruits taste bitter and are not edible without debittering. Common debittering
process promotes the loss of olive antioxidant activity and the magnitude of loss depends on …

Sevillian-style green table olives are one of the main products derived from the olive (Olea
europaea L.) tree on the market today. The way they are prepared involves the use of a …

This study evaluated the effect of debittering fermentation methods on the sensory properties
of green table olives. The panelist results of appearance, aroma, taste, and texture showed …

This study aims to develop a method for the preparation of natural table olives using locally
selected microorganisms and without resorting to the usual techniques which employ lye …