ENRICHMENT OF TABLE OLIVES WITH NATURAL ANTI-OXIDANTS DERIVED FROM OLIVE LEAVES amp; PACKAGING OF SAID OLIVES IN A BRINE-FREE PACKAGE

摘要

Novelty: enrichment of table olives with natural anti-oxidants extracted from olive leaves (addition of principal polyphenols such as oleuropein and hydroxytyrosol known for their antioxidant properties). Extraction process: 1) the olive leaves 9 placed in the extraction cistern 9 are dipped -for a certain period of time and at precise temperature for the extermination of sporogenic bacteria- into a water-and-vinegar solution; 2) the liquid extract is removed and reused 10; 3) the dried olives are packaged 11 with mere addition of virgin olive oil 11. Properties: the addition of said antioxidants involves to a great extent the increase of the existing natural antioxidants contained in olives; due to the absence of brine -which has the property to dramatically reduce the concentration of polyphenols in olive flesh- the added polyphenols preserve their high concentration in the final product. Purpose: to obtain a final product (olives) containing high-concentration antioxidants.