Journal of Nutrition and Dietetic Practice

Abstract

Table Olives & Our Health & Quality

Author(s): Sahnur Irmak

Olive fruit is evaluated in two ways as table olive and olive oil. Olives are converted into table olive for consumption as table olive, harvested in their green, pink and black maturity periods and by using different processing techniques according to their types and maturity periods. There are different features of their own in all processing techniques applied to olives and these techniques create its own features in olive taste and aroma like in amount and characteristics of nutrients contained in the olives. 
Table olives are probably the most popular fermented vegetable in the Western world, and cannot be told apart from the Mediterranean diet (together with olive oil). Consumers are accordingly turning their attention toward foods with health-promoting properties as promising tools in disease prevention and health maintenance. 
Olive and olive oil have an important place in the Mediterranean Diet which is accepted as the healthiest eating form in the world. Nutritional benefits of table olives have been claimed to be associated with major and minör constituents, the concentration of which depend on the cultivar, the maturation state and the type of processing. Olive fruit contains significant amounts of functional compounds. Because of its oil as well as functional compounds and also being very rich in A, D, E, K vitamins, olive, is an important part of the Mediterranean diet. Because of these compounds, it is a food that should be taken prime in terms of human health.

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