Comparing Spanish-Style and Natural Fermentation Methods to Valorise Carolea, Nocellara Messinese and Leccino as Table Olives

Comparing Spanish-Style and Natural Fermentation Methods to Valorise Carolea, Nocellara Messinese and Leccino as Table Olives

This paper presents the results of the transformation into table olives of drupes belonging to three Italian cultivars: Carolea, Leccino and Nocellara Messinese, widely used for virgin olive oil production, by using the two most common methods to produce fermented table olives: the Spanish-style met...

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Bibliographic Details
Main Authors: Nicolina Timpanaro, Chiara A. C. Rutigliano, Cinzia Benincasa, Paola Foti, Solidea Mangiameli, Rosa Nicoletti, Innocenzo Muzzalupo, Flora V. Romeo
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Horticulturae
Subjects:
debittering methods
dual-purpose olives
phenols
sensory analysis
Online Access:https://www.mdpi.com/2311-7524/9/4/496

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https://www.mdpi.com/2311-7524/9/4/496

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