Results 51 to 60 of about 2,223,860 (319)
Scientific Reports, 2021 We present here the earliest evidence for large-scale table olive production from the mid-7th millennium BP inundated site of Hishuley Carmel on the northern Mediterranean coast of Israel.
E. Galili +14 more
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"Production and consumption of olive oil and table olives in Greece for the period 1999-2011"
, 2021 There are nine tables concerning the evolution of olive oil production in Greece, the evolution of organic olive cultivation in Greece, the average price of olive oil producer in Greece, the consumption of olive oil in Greece, the evolution of table ...
Agricultural Products Certification and Supervision Organization +2 more
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Fermentation, 2022 This work evaluates the effect of 1-methylcyclopropene (1-MCP) on postharvest and fermentation of Manzanilla cultivar, processed as Spanish-style or directly brined table olives. During postharvest handling, 1-MCP (2.85 µL/L) reduced the number of colour-
Elio López-García +5 more
semanticscholar +1 more source
Frontiers in Nutrition, 2022 Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising
Samy Selim +12 more
doaj +1 more source
"Production and consumption of olive oil and table olives in the European Union"
, 2021 There are five tables on the evolution of olive oil production in the European Union, the consumption of olive oil in the European Union as a whole, the consumption of olive oil in the European Union by country, the evolution of table olive production in
Agricultural Products Certification and Supervision Organization +2 more
core +1 more source
Frontiers in Microbiology, 2014 Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering ...
Gianluca eBleve +10 more
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Green Olive Browning Differ Between Cultivars
Frontiers in Plant Science, 2019 Currently, table olives, unlike oil olives, are harvested manually. Shortage of manpower and increasing labor costs are the main incentives to mechanizing the harvesting of table olives. One of the major limiting factors in adopting mechanical harvest of
Shiri Goldental-Cohen +6 more
doaj +1 more source
, 2020 Table olives fermentation is the result of a complex set of dynamics involving diverse microbial populations such as lactic acid bacteria, yeasts and moulds. Their metabolic activities determine the characteristics such as flavour, texture and safety of the final product.
Roberta Prete +4 more
openaire +1 more source
Trends in olive fruit handling previous to its industrial transformation
Grasas y Aceites, 2006 Until the 1940s, when production economics and labor shortages became pressing, olives around the world were hand harvested. Despite 60 years of research, mechanical. There are two major reasons for this.
Louise Ferguson
doaj +1 more source
Edible Olive Oil Trade Promotion Organization—Analysis on the International Olive Council
Liang you shipin ke-ji, 2021 International Agreement on Olive Oil and Table Olives is an international commodity agreement,driven by the United Nations and signed between major olive oil producers and consumers.
CHENG Zhao-hua +3 more
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