Fermentation of Olive Fruit

Authored by: Francisco Noé Arroyo-López , Joaquín Bautista-Gallego , Verónica Romero-Gil , Jose María Baquero , Pedro García-García , Rufino Jiménez-Díaz , Antonio López- López , Francisco Rodríguez-Gómez , Antonio Garrido-Fernández

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-17

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Abstract

The olive fruit is a drupe. It has a bitter component (the glucoside oleuropein), a low sugar concentration (2.6%–6.0%), and a high oil content (10%–30%). Such characteristics prevent olives from being consumed directly from the tree and promote diverse processes to make them edible, which can slightly differ between areas of production (Garrido Fernández et al. 1997). The Trade Standard Applying to Table Olives (International Olive Oil Council [IOOC] 2004) defined this food as “the product obtained from suitable olive cultivars, processed to remove their natural bitterness, and preserved (by natural fermentation, heat treatment, or preservatives) with or without brine until consumption.”

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