{"id":555,"date":"2021-05-25T11:55:07","date_gmt":"2021-05-25T09:55:07","guid":{"rendered":"http:\/\/www.nuproas.se\/en\/?page_id=555"},"modified":"2021-05-25T11:55:07","modified_gmt":"2021-05-25T09:55:07","slug":"","status":"publish","type":"page","link":"https:\/\/nuproas.ee\/sv\/olive-oil-world\/table-olives\/","title":{"rendered":"Bords oliver","raw":"Bords oliver"},"content":{"rendered":"

\"\"The olive tree (Olea europaea L.) is one of the most important fruit trees in the Mediterranean countries. Their products, olive oil and also table olives, are important components of the Mediterranean diet and are largely consumed in the world. Lower risks of coronary heart disease as well as certain cancers are associated with this diet.<\/p>\n

Table olives are well-known sources of compounds with important biological properties. These properties are related to fatty acid composition, mainly monounsaturated fatty acids, and to minor constituents, such as tocopherol and phenolic compounds . The natural antioxidants polyphenols are one of the main olive secondary metabolites, representing about 2-2.5% of the pulp.<\/p>\n

The polyphenol content of olives depends on several factors, such as cultivar, climate, irrigation regimes ,degree of ripeness of the fruit, and elaboration process.<\/p>\n

\"\"The preparation of table olives follows three main trades, namely green or Spanish-style olives, black ripe or Californian style olives, and turning color and naturally black olives, butother industrial plans can be carried out.<\/p>\n

The production of green table olives includes a previous treatment with lye. Afterwashing to eliminate the excess of alkali, lactic acid fermentation occurs spontaneously in brine.<\/p>\n

\"\"The processing method of black ripe olives includes fruit storage in brine (5-10% NaCl), during 2-6 months, with acidification to pH 4 with lactic and acetic acids and storage in anaerobic\/aerobic conditions to prevent fermentation. The olives are then treated with dilute NaOH solution to debitter and are oxidized. After washing, theolives are placed in brine and ferrous gluconate or ferrous lactate to maintain their black color.<\/p>\n

The production of natural olives in brine, usually black olives, consists of a direct brining of olives without any debittering treatment. Olives are harvestedwhen fully ripe or slightly before full ripeness. They are placedin brine and fermentation may be carried out in either anaerobic or aerobic conditions. In the anaerobic or traditional system, the natural fermentation is driven mainly by yeasts, due to the high salt concentration used.<\/p>\n","protected":false,"raw":"\"\"The olive tree (Olea europaea L.) is one of the most important fruit trees in the Mediterranean countries. Their products, olive oil and also table olives, are important components of the Mediterranean diet and are largely consumed in the world. Lower risks of coronary heart disease as well as certain cancers are associated with this diet.\n\nTable olives are well-known sources of compounds with important biological properties. These properties are related to fatty acid composition, mainly monounsaturated fatty acids, and to minor constituents, such as tocopherol and phenolic compounds . The natural antioxidants polyphenols are one of the main olive secondary metabolites, representing about 2-2.5% of the pulp.\n\nThe polyphenol content of olives depends on several factors, such as cultivar, climate, irrigation regimes ,degree of ripeness of the fruit, and elaboration process.\n\n\"\"The preparation of table olives follows three main trades, namely green or Spanish-style olives, black ripe or Californian style olives, and turning color and naturally black olives, butother industrial plans can be carried out.\n\nThe production of green table olives includes a previous treatment with lye. Afterwashing to eliminate the excess of alkali, lactic acid fermentation occurs spontaneously in brine.\n\n\"\"The processing method of black ripe olives includes fruit storage in brine (5-10% NaCl), during 2-6 months, with acidification to pH 4 with lactic and acetic acids and storage in anaerobic\/aerobic conditions to prevent fermentation. The olives are then treated with dilute NaOH solution to debitter and are oxidized. After washing, theolives are placed in brine and ferrous gluconate or ferrous lactate to maintain their black color.\n\nThe production of natural olives in brine, usually black olives, consists of a direct brining of olives without any debittering treatment. Olives are harvestedwhen fully ripe or slightly before full ripeness. They are placedin brine and fermentation may be carried out in either anaerobic or aerobic conditions. In the anaerobic or traditional system, the natural fermentation is driven mainly by yeasts, due to the high salt concentration used."},"excerpt":{"rendered":"","protected":false,"raw":""},"author":1,"featured_media":0,"parent":531,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_en_post_content":"\n\t\t\t\t\"\"The olive tree (Olea europaea L.) is one of the most important fruit trees in the Mediterranean countries. Their products, olive oil and also table olives, are important components of the Mediterranean diet and are largely consumed in the world. Lower risks of coronary heart disease as well as certain cancers are associated with this diet.\n\nTable olives are well-known sources of compounds with important biological properties. These properties are related to fatty acid composition, mainly monounsaturated fatty acids, and to minor constituents, such as tocopherol and phenolic compounds . The natural antioxidants polyphenols are one of the main olive secondary metabolites, representing about 2-2.5% of the pulp.\n\nThe polyphenol content of olives depends on several factors, such as cultivar, climate, irrigation regimes ,degree of ripeness of the fruit, and elaboration process.\n\n\"\"The preparation of table olives follows three main trades, namely green or Spanish-style olives, black ripe or Californian style olives, and turning color and naturally black olives, butother industrial plans can be carried out.\n\nThe production of green table olives includes a previous treatment with lye. Afterwashing to eliminate the excess of alkali, lactic acid fermentation occurs spontaneously in brine.\n\n\"\"The processing method of black ripe olives includes fruit storage in brine (5-10% NaCl), during 2-6 months, with acidification to pH 4 with lactic and acetic acids and storage in anaerobic\/aerobic conditions to prevent fermentation. The olives are then treated with dilute NaOH solution to debitter and are oxidized. After washing, theolives are placed in brine and ferrous gluconate or ferrous lactate to maintain their black color.\n\nThe production of natural olives in brine, usually black olives, consists of a direct brining of olives without any debittering treatment. Olives are harvestedwhen fully ripe or slightly before full ripeness. They are placedin brine and fermentation may be carried out in either anaerobic or aerobic conditions. In the anaerobic or traditional system, the natural fermentation is driven mainly by yeasts, due to the high salt concentration used.\t\t","_en_post_name":"table-olives","_en_post_excerpt":"\n\t\t\t\t\t\t","_en_post_title":"Table Olives","_es_post_content":"\"\"El olivo (Olea europaea L.)es uno de los \u00e1rboles mas importantes en los pa\u00edses del \u00e1rea mediterr\u00e1nea. Sus productos, la aceituna de mesa y el aceite de oliva son componentes muy importantes de la Dieta Mediterr\u00e1nea y se consumen ampliamente en todo el mundo. Una menor incidencia de enfermedades cardiovasculares, de ciertos tipos de c\u00e1ncer y de enfermedades neurodegenerativas, as\u00ed como un aumento de la longevidad se han asociado con el consumo habitual de esta dieta.\n\nLas aceitunas de mesa son una fuente de nutrientes con importantes propiedades biol\u00f3gicas. Estas propiedades est\u00e1n relacionadas con su composici\u00f3n en \u00e1cidos grasos, principalmente monoinsaturados, y tambi\u00e9n sus componentes menores, como el tocoferol o los compuestos fen\u00f3licos, com\u00fanmente llamados \u201cpolifenoles\u201d. Dichos polifenoles con propiedades antioxidantes son uno de los compuestos menores mas importantes, representando del \u201c% al 2.5% de la pulpa de la aceituna.\n\nEl contenido en polifenoles de una aceituna depende de varios factores como es la variedad de la aceituna, el tipo de cultivo, el clima, la irrigaci\u00f3n del olivo, el grado de madurez del fruto y el proceso de elaboraci\u00f3n.\n\n\"\"La preparaci\u00f3n de las aceitunas de mesa sigue tres estilos principales llamados: verde o aceitunas estilo espa\u00f1ol; negras maduras o aceitunas tipo californiano y de color natural, en general negro. Sin embargo, pueden encontrarse otros tipos de procesamiento industrial.\n\nLa producci\u00f3n de aceitunas verdes de mesa requiere un tratamiento previo con lej\u00eda. Tras lavado para eliminar el exceso de \u00e1lcali, la fermentaci\u00f3n l\u00e1ctica ocurre espont\u00e1neamente en la salmuera.\n\n\"\"El m\u00e9todo de procesamiento de olivas negras maduras incluye el almacenamiento del fruto en salmuera (5-10% NaCl), durante 2-6 meses, con acidificaci\u00f3n a pH 4 con \u00e1cido l\u00e1ctico y \u00e1cido ac\u00e9tico y almacenamiento en condiciones anaer\u00f3bicas\/aer\u00f3bicas para evitar la fermentaci\u00f3n. Despu\u00e9s, las aceitunas son tratadas con una soluci\u00f3n diluida de NaOH para quitarles el amargor y oxidarlas. Tras lavado, las aceitunas se colocan en salmuera con gluconato o lactato f\u00e9rricos para mantener su color negro.\n\nLa producci\u00f3n de aceitunas naturales en salmuera, en general aceitunas negras, consiste en poner en salmuera las aceitunas sin ning\u00fan tratamiento para quitarles el sabor amargo. Las aceitunas han sido recolectadas muy maduras o justo antes de llegar a la maduraci\u00f3n total. Se colocan en salmuera y la fermentaci\u00f3n puede llevarse a cabo tanto en condiciones aer\u00f3bicas como anaer\u00f3bicas. En el caso de la fermentaci\u00f3n anaer\u00f3bica, que es el m\u00e9todo tradicional, la fermentaci\u00f3n es realizada por las levaduras, debido al alto contenido en sal presente.","_es_post_name":"","_es_post_excerpt":"","_es_post_title":"Aceitunas de Mesa","_sv_post_content":"\"\"The olive tree (Olea europaea L.) is one of the most important fruit trees in the Mediterranean countries. Their products, olive oil and also table olives, are important components of the Mediterranean diet and are largely consumed in the world. Lower risks of coronary heart disease as well as certain cancers are associated with this diet.\n\nTable olives are well-known sources of compounds with important biological properties. These properties are related to fatty acid composition, mainly monounsaturated fatty acids, and to minor constituents, such as tocopherol and phenolic compounds . The natural antioxidants polyphenols are one of the main olive secondary metabolites, representing about 2-2.5% of the pulp.\n\nThe polyphenol content of olives depends on several factors, such as cultivar, climate, irrigation regimes ,degree of ripeness of the fruit, and elaboration process.\n\n\"\"The preparation of table olives follows three main trades, namely green or Spanish-style olives, black ripe or Californian style olives, and turning color and naturally black olives, butother industrial plans can be carried out.\n\nThe production of green table olives includes a previous treatment with lye. Afterwashing to eliminate the excess of alkali, lactic acid fermentation occurs spontaneously in brine.\n\n\"\"The processing method of black ripe olives includes fruit storage in brine (5-10% NaCl), during 2-6 months, with acidification to pH 4 with lactic and acetic acids and storage in anaerobic\/aerobic conditions to prevent fermentation. The olives are then treated with dilute NaOH solution to debitter and are oxidized. After washing, theolives are placed in brine and ferrous gluconate or ferrous lactate to maintain their black color.\n\nThe production of natural olives in brine, usually black olives, consists of a direct brining of olives without any debittering treatment. Olives are harvestedwhen fully ripe or slightly before full ripeness. They are placedin brine and fermentation may be carried out in either anaerobic or aerobic conditions. In the anaerobic or traditional system, the natural fermentation is driven mainly by yeasts, due to the high salt concentration used.","_sv_post_name":"","_sv_post_excerpt":"","_sv_post_title":"Bords oliver","edit_language":"sv","footnotes":""},"class_list":["post-555","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/comments?post=555"}],"version-history":[{"count":0,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/555\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/531"}],"wp:attachment":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/media?parent=555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}