Effect of different pre-treatments on drying of green table olives (Ascolana tenera var.)

Abstract

Mature green olives (Olea europea L.) were dried in a forced air oven at 50ºC, after being subjected alternatively to four different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a ten minutes dip in a 10 % hot brine (50ºC) followed by a 32 hours dehydration. The latter product reached 20 % of residual humidity and did not rotted for one year.

Keywords

• bitter
• dehydration
• green table olive
• pretreatment