Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da tavola

Sardinia table olives are chiefly obtained with the natural style, processing green fruits. Lack of scientific data result in low quality products. The present study was aimed to verify the effectiveness of some technological steps, such as brine acidification and sugar or microbial starter adjunct on main chemical-physical parameters of “Manna” cultivar. Results clearly show beneficial effects of starter inoculation and acidification and on the sensorial and safety standpoint.