Technological Aspects: Table Olive and Olive Oil Processing
Pp. 109-160 (52)
Flora Valeria Romeo and Innocenzo Muzzalupo
The technological aspects related to table olives and olive oil are summarized
and discussed in this chapter. There are three main trade preparations of table olives:
Spanish-style olives, Californian-style olives and naturally black or turning colour
olives. There are also many other traditional table olive recipes that are less known in
the international market but which are specially linked with a given territory as the
product of natural and cultural resources. Some traditional process will also be
described and the use of starter cultures in table olive fermentation will also be
discussed. Interest in the development of and use of starters for table olive fermentation
is increasing as appropriate bacterial inoculation can help to achieve a more controlled
process, reduce processing time and improve the organoleptic and hygienic quality of
the final product. Suitable hygienic conditions to adopt during olive processing and their
alterations are then considered. Moreover, the traditional and the most innovative
technologies for mechanical olive oil extraction are described with particular attention
given to the discussion of technical aspects and analysis of the repercussions of each
processing step on the most important quality markers are subsequently discussed.
Innovative technologies, Lactobacillus plantarum, olive fermentation,
olive oil extraction systems, olive quality, olive varieties, packaging technologies,
preparation of table olives, product management, sensory analysis, starter culture.
Agricultural Research Council - Citriculture and Mediterranean Crops Research Center (CRA-ACM), Corso Savoia, 190, 95024 Acireale (CT), Italy.