Response of three Sardinian olive cultivars to Greek-style processing

The response of three Sardinian olive cultivars to processing as table ol i ves with the Greek-style was evaluated. "Bosana", "Manna" and "Sivigliana s arda" olives were characterised from the marketing, technological and chemi cal-physical points of view and brined with 8% NaCl. Fermentation was carri ed out according to the anaerobic method for 150 days. At fixed intervals t he main brine and flesh parameters were monitored. Evolution of the chemica l parameters of the brine showed yeast fermentation. Oleuropein decreased g reatly 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 neg ligible, while shrivelling was not detected.