Olives

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Work on Table Olives in the project involved a series of issues including:

  • Dynamics of microorganisms during natural fermentations of two Italian (Leccino and Cellina di Nardò) and two Greek (Kalamàta and Conservolea) table olive cultivars
  • Specific innovative protocols for isolation and selection of yeasts and lactic acid bacteria from table olive fermentations
  • Isolate collection of yeast and lactic acid bacteria from table olive fermentations of two Italian (Leccino and Cellina di Nardò) and two Greek (Kalamàta and Conservolea) table olive cultivars
  • Autochthonous starter preparations for pilot-scale and factory-scale fermentation of two Italian (Leccino and Cellina di Nardò) and two Greek (Kalamàta and Conservolea) table olive cultivars
  • Patent for a new Method for the production of fermented table olives
  • Identification of chemical parameters suitable to be used for monitoring the process and determining the end of the fermentation process
  • Improvement at product level: improvement of quality, sensorial and organoleptic characteristics, maintaining or enhancing nutritional and health features
  • Improvement at process level: reduction of process time, standardization and control of the process, monitoring of the process, ability to correct wrong behaviors during fermentations