Elaboration of Table Olives: Assessment of New Olive Genotypes

Abstract

Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, 05–138, 05–166, 05–217, 05–322, 05–499, 04–1390, and 04–1396, are selected based on fruit weight, pulp‐to‐pit ratio, olive oil content, and bruising parameters. In particular, two genotypes (04–1355 and 05–271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02–1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish‐style olives. Nevertheless, all new genotypes could be elaborated as both Spanish‐style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives are explored. Practical Applications: Currently, the consumption of table olives is increasing and the table olive industry has a greater problem with the raw material that reaches its cooperatives. The relevance of this work is that almost all genotypes tested have produced a final product of high quality. In addition, they have agronomic advantages over traditional cultivars. It opens up the possibility to employ theses new cultivars to obtain table olives, both Spanish‐style and black ripe olives, with less post‐harvest, and processing problems. New olive genotypes are processed as both Spanish‐style and black ripe olives. An edible final product is obtained.

LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish‐style table olives

“…On the contrary, there were no differences in parameter a* (greenness). Nevertheless, from a global point of view the color of table olives from both treatments was improved in comparison to the values usually obtained with other Spanish-style green table olive varieties (Rallo et al, 2018). Texture is another important property in the acceptability of the product.…”

“…Prior to the elaboration of Spanish‐style green table olives, it is important to characterize the fruits according to Rallo et al. (2018) in order to define the most appropriate processing conditions. In the 2018/2019 season, the average weight (5.57 ± 0.18 g) and flesh/stone ratio (6:1) of the olives indicated that the penetration of the alkali into the fruits would be medium high.…”

“…(2017) and Rallo et al. (2018), respectively. The HPLC system consisted of a Waters 2690 Alliance with an automatic injector, a Waters heater module, and a Waters 410 refractive index detector operated with Millenium 32 software (Waters Inc).…”

Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar

“…The flesh-to-pit ratio is vital to evaluate the mass distribution between the flesh and the stone (Sakouhi et al, 2008). A proper appreciation requires drupe with flesh/pit equal to 5 (Rallo et al, 2018). Turning color olives of the Sigoise cultivar with a weight of 3.47 g and a flesh/stone ratio of about 5.09 can be considered appropriate for table olive processing.…”

“…The trans forms of linoleic and linolenic acids were not detected, whereas trans-oleic acid (C18:1t) had a value (0.02%) which was below the limit values requested by the Commission Regulation (EU); ≤ 0.05 (Commission Delegated Regulation (EU) 2016/2095 of 26 September 2016 amending Regulation (EEC) No 2568/91). The preservation of essential fatty acids can also be explained by the firmness of olives and the nonuse of alkaline treatment (Rallo et al, 2018;Jiménez et al, 1997).…”