An experimental investigation evaluated the possibility of increasing the nutritional value of fermented table olives by adding olive leaf extract (OLE). OLE was added to table olives fermented using indigenous bacteria and yeasts, and a commercial starter (Lactobacillus plantarum strain). Microbiological, physico-chemical, and sensory analyses showed that OLE addition resulted in fermented olives with higher levels of antioxidant, anti-inflammatory, and antimicrobial substances, but did not adversely affect their qualities. Moreover, OLE and the commercial starter functioned synergically against spoilage microorganisms. In addition, fermented olives had higher values of hardness, total phenols, antioxidant activity, hydroxytyrosol, and verbascoside. Nonanal and ethanol contents were lower in fermented olives when Lactobacillus plantarum and OLE were used, indicating lower degrees of oxidation and fermentation. Finally, olives fermented with OLE had a less bitter taste.

实验研究评估了通过添加橄榄叶提取物（OLE）来提高发酵食用橄榄营养价值的可能性。将OLE加入到使用本地细菌和酵母发酵的食用橄榄中，并添加了商业发酵剂（植物乳杆菌拉紧）。微生物学，理化和感官分析表明，添加OLE可使发酵后的橄榄具有较高的抗氧化剂，抗炎剂和抗微生物物质含量，但不会对其品质产生不利影响。而且，OLE和商业发酵剂协同作用对抗腐败微生物。此外，发酵橄榄的硬度，总酚，抗氧化活性，羟基酪醇和马齿bas甙的值较高。当使用植物乳杆菌和OLE时，发酵橄榄中壬酸和乙醇含量较低，这表明氧化和发酵程度较低。最终，用OLE发酵的橄榄的苦味变少了。