Recent Advances in Processing Technology of Table Olives - by Blythe Cappello (Hardcover)

About the Book

Table olives are edible olives that have been cured to remove bitterness and enhance flavor. They are typically brine-cured, giving them a salty and tangy taste. Table olives come in various varieties like green and black, and are enjoyed as appetizers, in salads, or as a flavoring in various dishes. Table olives undergoes a methodological processing to achieve their desired flavor and texture. The process typically involves sorting olives by size and quality, followed by washing, to remove bitterness. Various methods like brining, dry salting, or lye treatment are used to reduce bitterness and enhance flavor. Fermentation plays a crucial role, where natural microorganisms transform sugars into lactic acid, contributing to the characteristic taste. Finally, olives are packed in brine or olive oil to preserve freshness and flavor. Modern technologies ensure consistency and quality, adhering to both traditional methods and innovative techniques to meet consumer preferences globally. This book is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of olive production and processing. The book aims to shed light on some of the unexplored aspects of olive processing and the recent researches in this field. Those in search of information to further their knowledge will be greatly assisted by this book.

Book Synopsis

Table olives are edible olives that have been cured to remove bitterness and enhance flavor. They are typically brine-cured, giving them a salty and tangy taste. Table olives come in various varieties like green and black, and are enjoyed as appetizers, in salads, or as a flavoring in various dishes. Table olives undergoes a methodological processing to achieve their desired flavor and texture. The process typically involves sorting olives by size and quality, followed by washing, to remove bitterness. Various methods like brining, dry salting, or lye treatment are used to reduce bitterness and enhance flavor. Fermentation plays a crucial role, where natural microorganisms transform sugars into lactic acid, contributing to the characteristic taste. Finally, olives are packed in brine or olive oil to preserve freshness and flavor. Modern technologies ensure consistency and quality, adhering to both traditional methods and innovative techniques to meet consumer preferences globally. This book is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of olive production and processing. The book aims to shed light on some of the unexplored aspects of olive processing and the recent researches in this field. Those in search of information to further their knowledge will be greatly assisted by this book.