STUDIES ON PICKLING OF TABLE OLIVES

Abstract

The olive is mentioned several times with Sinai in Qur'an. Olive fruits containing a low percentage of oil and having high sugar content are usually used for table olives. Table olive has high nutritive value, and adds many favorite tastes and flavours to food when introduces with iL Manzenello and picttal cultivars were widely cultivated in North Sinai and suitable for pickling.

Therefore, this work was carried out to: -Evaluate Manzanillo and Picual varieties as pickled green olive using different treatments. -The studies extended to investigate changes in physical and chemical properties during storage. - Sensory evaluation of pickled olives.

The results of this investigation could be summarized' as follows:

-Physical properties:

-The size of Manzanillo fruits was larger than that of Picual fruits in fresh olive fruits. Meanwhile, the size of both varieties was decreased after pickling and during storage. The highest decrease in fruit size was found in Manzanillo olive fruits, which was processed by traditional treatment.

-In fresh olive fruits, the weight was almost the same in both varieties, while after pickling and during storage, it was increased in Manzanillo variety, and decreased in Picual variety in all treatments.