Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives


  • B. Lanza Consiglio per la Ricerca e la sperimentazione in Agricoltura. CRA-OLI Centro di ricerca per l’olivicoltura e l’industria olearia
  • M. G. Di Serio Consiglio per la Ricerca e la sperimentazione in Agricoltura. CRA-OLI Centro di ricerca per l’olivicoltura e l’industria olearia
  • E. Iannucci Consiglio per la Ricerca e la sperimentazione in Agricoltura. CRA-OLI Centro di ricerca per l’olivicoltura e l’industria olearia




Nutrient, Nutritional label, Olea europaea L, Table olives


In the present study, we evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar (Olea europaea L. cv. Itrana) processed as green (Oliva bianca di Itri) and black (Oliva di Gaeta) table olives with modified Greek methods of preparation. One method provides an initial step of immersion in water to stimulate the growth of specific microflora which contributes to the debittering of the fruits. After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCl was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. Double-salting is the method which assures the best results.


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How to Cite

Lanza B, Di Serio MG, Iannucci E. Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives. Grasas aceites [Internet]. 2013Jun.30 [cited 2024Mar.4];64(3):272-84. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1432