Development of spreadable olive paste from the Sevillana variety

• Main Authors: Marco Schwartz, Vilma Quitral, Claudia Daccarett, Julio Callejas
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2009-12-01
• Series: Grasas y Aceites
• Subjects: color; microbiological; olive; olive paste; olive pulp; peroxide value; sensory
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/598
• ISSN: 0017-3495; 1988-4214

The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate), and antioxidants (T. B. H. Q.) to crushed olives. These were characterized by recording microbial, physical, chemical and sensory measurements and shelf life was evaluated over three months of storage at room temperature (18 °C) and under refrigeration (4 °C). The final microbial count of the paste was less than 100 ufc/ml. Sensory testing demonstrated that it was acceptable and storage conditions did not significantly affect the product.The pH of the paste decreased with time (4.3 to 4.17), resulting in increased acidity which was affected by storage temperature. The peroxide index, increased with time, (from 5 to 27 meq peroxide/kg oil). However, the pastes were not perceived to be rancid after sensory testing. Regarding the color, the main change observed was a darkening of the paste, as determined using the parameter L*. The shelf life of the olive paste was 90 days either under refrigeration or at room temperature.