METHOD FOR REDUCING THE CONCENTRATION OF OLEUROPEIN AND FOR FORMATION AND PRESERVATION OF THE CONCENTRATION OF HYDROXYTYROSOL AND TYROSOL IN OLIVES

摘要

The invention described in this document concerns to a method to reduce/eliminate the natural bitterness of olives, more specifically a method to reduce/eliminate the concentration of oleuropein in olives. In addition, the method enables the formation and preservation of the concentration of hydroxytyrosol and tyrosol, being one of the applications of this method the production of table olives.