Response of three Sardinian olive cultivars to greek-style processing

The response of three Sardinian olive cultivars to processing as table olives with the Greek-style was evaluated. “Bosana”, “Manna” and “Sivigliana sarda” olives were characterised from the marketing, technological and chemical-physical point of view and brined with 8% NaCl. Fermentation was carried out according to the anaerobic method for 150 days. At fixed intervals main brine and flesh parameters were monitored. Evolution of brine chemical parameters showed yeast fermentation. Oleuropein decreased greatly in the flesh after 20 days and totally disappeared in “Bosana” after 90 days. Sensory determinations resulted in good taste and texture for the three cultivars, with “Bosana” being preferred. Gassy alterations were negligible, while shrivelling was not detected.