Valorization of Table Olives through the Quantitative and Qualitative Characterization of Bioactive Compounds and the Analysis of Sensory Attributes

The research aims to enhance the quality of table olives and improve the nutraceutical and multifunctional properties of the final product. The main quality parameters of table olive production will be studied, with particular reference to the content of polyphenols, vitamins and compounds with antioxidant activity, in order to identify innovative and sustainable strategies for enhancing the functional value of the olives and the quality of the final product, thereby increasing shelf life. Qualitative assessments of the final product will also be carried out to verify its acceptability and compliance with market standards. The experimental activities will be carried out at the laboratories of the SAAF Department using internationally recognised analytical methodologies that comply with the protocols of the International Olive Council (IOC).