Physicochemical and microbiological assessment of commercial dehydrated black olives

Among the many different types of table olives, production dehydrated black olives is rather low worldwide, although there an increasing interest in them from consumers. The physicochemical and microbiological characterization 20 samples these obtained countries processing methods was studied. average pH water activity (a w ) values were 4.7 units 0.85 respectively, a great variability found among due to cultivar elaboration method used, including oven-dried dry-salted harvested fruit along with fermented olives. Moreover, NaCl concentration higher than unique legal requirement for by international standards (>8–10% olive juice), which probably implies reduction this mineral future as demanded More precisely, product must be valorized based on its 40% content oil rich monounsaturated fatty acids, more 2500 mg/kg phenolic compounds 3500 triterpenic acids make very attractive nutritional point view. • Most commercial complied requirements. juice much established. They contained compounds. particularly (>3500 mg/kg).