Chemistry of olives

The main subject of the study is food chemistry, in particular – chemistry in olives. The research begins with an introduction that includes information about the olive tree, the leading producers on the global scale and its economic significance. The chemical composition of the fruit is outlined, along with its health benefits and nutritional value. The main industrial processing stages are described: from harvesting, through lye treatment, rinsing with water, fermentation and salting, oxidation and chemical coloring, flavouring with brine until the final product is achieved. The role of the main organic and inorganic compounds such as oleic acid, phenols, sodium hydroxide, iron salts, preservatives in influencing the taste and appearance of olives is examined. An ancient processing method is also explored, in which no chemical substances are used, except for clean water. The stages of olive oil production are laid out in detail, along with a classification of different types of oil and their respective compositions. Basic knowledgeis provided to help consumers select high-quality olives. Two home experiments were conducted using two types of olives to demonstrate the presence or absence of acids in the brine used during processing.