Olivia

Research Program entitled:

Olivia - Development of innovative table olive products with low salt content and increased shelf life

Lifestyle changes are directly linked to eating habits and determine consumer demand for novel foods. While in previous years the trend is related to low-calorie products, today there is an increased demand for alternative food products that ensure better benefits for human health. This project focuses on the development of innovative products of fermented table olives, aiming at reducing the amount of salt content, increasing their shelf life and adapting them to international gastronomic and dietary preferences.

The implementation of the project is based on 3 pillars:

1. Study, design and optimization of the table olive production process, using alternative osmotic dehydration technologies and application of edible coatings to reduce the amount of salt used during the subsequent fermentation process.
2. Development of a modern, user-friendly and functional platform that will contribute to the promotion of innovation and modernization of the country's agricultural sector. https://olivia.com.gr/
3. Life Cycle Analysis and techno-economic analysis in the production line to develop sustainable and sustainable technologies.

The aim of the project is to develop innovative, competitive and healthy table olive products and to harmonize the company with the achievement of the World Health Organization's goals to produce foods with reduced salt content, but at the same time with extended shelf life, superior nutritional value and desirable organoleptic characteristics.

Results:

The OLIVIA project, which dealt with osmotic dehydration and edible coating in olives, proved that these techniques can contribute significantly to reducing salt intake during fermentation, while maintaining the high quality of the final product. The use of alternative osmotic solvents facilitated the dehydration of olives, speeding up the process and reducing water activity. In addition, the fermentation of both black and green olives was successful, with osmotic dehydration improving the process, controlling salt absorption and enhancing brine stability. At the same time, the application of edible coatings offered significant advantages in preserving the moisture, texture and visual characteristics of olives, making them more resistant to storage. Overall, the combined approach of these methods has contributed to the production of olives with improved quality and organoleptic characteristics, while reducing the need for excessive use of salt, which makes them more attractive for both the market and the health of consumers.

The project is part of the Action "Investment Plans of Innovation" of the "Central Macedonia 2021-2027" Program and is co-funded by Greece and the European Union.