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Extra Virgin Olive Oil and Table Olives from Slovenian Istria

  • Milena Bučar-Miklavčič
  • Bojan Butinar
  • Vasilij Valenčič
  • Erika Bešter
  • Mojca Korošec
  • Terezija Golob
  • Sonja Smole Možina
Chapter
Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 10)

Abstract

Olive oil production has a long tradition in Slovenian Istria, and extra virgin olive oil from the region with protected designation of origin (EDOOSI ZOP) is the first Slovenian agricultural product to be registered at the European level, while table olives from Slovenian Istria avail of a protected designation of origin at national level. EDOOSI ZOP has been produced from different olive varieties or from a single olive variety grown in the area of Slovenian Istria. The blended olive oil is characterised by a specially bitter and piquant taste resulting from the fact that it contains at least 30 % of ‘Istrska belica’ olives. In Slovenian Istria, table olives are usually processed using the traditional production technology that involves initial debittering in water for 10–20 days, which is replaced every 2 days, and fermentation in a brine solution. The table olives produced are lightly sour, bitter and salty and are characterised by a good separation between flesh and stone. The flesh of ‘Štorta’ table olives, a variety that is very popular among consumers, easily detaches from the stone.

Keywords

Fermentation Quality Sensory properties 

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Milena Bučar-Miklavčič
    • 1
    • 2
    • 3
  • Bojan Butinar
    • 2
  • Vasilij Valenčič
    • 2
  • Erika Bešter
    • 2
  • Mojca Korošec
    • 4
  • Terezija Golob
    • 4
  • Sonja Smole Možina
    • 4
  1. 1.LABS LLC, Institute for Ecology, Olive Oil and ControlIzolaSlovenia
  2. 2.Science and Research Centre of KoperUniversity of PrimorskaKoperSlovenia
  3. 3.Faculty of Health ScienceUniversity of PrimorskaIzolaSlovenia
  4. 4.Department of Food Science and Technology, Biotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia

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