Table olives are one of the oldest vegetable fermented foods in the Mediterranean area.
Beside their economic impact, fermented table olives represent also an important healthy …

This review focuses on the conditions required to increase and maintain the antioxidant
nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and …

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 …

The main goals of this study were to determine the phenolic composition and antioxidant
activity of table olives from Olea europaea L. cv. Cornezuelo, as well as the effect caused by …

The quality of virgin olive oil (VOO) is strictly related to the concentrations of phenolic and
volatile compounds, which are strongly affected by the operative conditions of the VOO …

Kalamata table olives were collected from the regions: Messinia, Lakonia, Etoloakarnania,
Phthiotida and Arta in Greece, during the harvest years: 2019–2020 and 2020–2021 at the …

In order to improve the olives' quality, and to reduce the de-bittering time during the table
olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine …

Cryo-scanning electron microscopy (CSEM) is reviewed by exploring how the images
obtained have changed paradigms of plant functions and interactions with their …

Among the olive varieties, Manzanilla is the most employed as table olives worldwide.
Inoculation of the brines of Manzanilla and Gordal olives, which were not treated with alkali …

Fruit cracking caused by rainfall prior to harvest, a major problem in sweet cherry production,
is being exacerbated by climate change. Currently, pre-harvest spraying with calcium salt …