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Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese)

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Figure

Fig 1. (a) Carolea olives before the treatments, (b) Carolea olives during the brining process.
Table 1: Compositional characteristics of fresh olives of the three cultivars
Fig 3. TPC and antioxidant activity in brines after 240 days in Carolea (a), Grossa of Gerace (b) and Nocellara Messinese (c) cv
Table 4 (a): Results of multivariate analysis for some physicochemical, microbiological and antioxidant parameters respect to different factors on brines
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