Olives – Chemical Composition and Sensory Properties

Olives - Chemical Composition and Sensory Properties

  • High polyphenol content, especially oleuropein
  • Rich in monounsaturated fatty acids (oleic acid)
  • Contains antioxidants reducing oxidative stress
  • Sensory analysis: bitterness, fruitiness, texture
  • Key parameters: moisture, pH, salt content
Product added to wishlist