Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications

The consumption of fermented foods has become an important dietary strategy to improve human health, and today, they account for a significant share in the international food market, with special emphasis on traditional or ethnic foods. Among fermented foods, table olives have a key position in the dietary preference of consumers around the Mediterranean basin and beyond. Greece has a long tradition in the production of table olives according to local craft-based processing methods. However, an extensive effort has been undertaken in the last decade to modernize the table olive industry and adopt scientifically based processing methods to produce the final products of high quality and consistency. During processing, the majority of components present in raw olives are transformed to render the product edible. Among these components, phenolic compounds have significant functional properties that may enhance the nutritional value of the final product. This review paper provides an up-to-date overview regarding the transformation of phenolic compounds during processing of the most economically important varieties of Greek table olives, including Halkidiki green olives, Kalamata and Conservolea natural black olives, and Thassos natural black dry-salted olives. The functional and antioxidant potential of Greek table olive varieties as well as their nutritional implications are also discussed.