Biotechnological strategy for functional table olives production

This study presents an innovative fermentation strategy for the production of low-sodium, functional table olives, with a focus on the Sicilian cultivars Nocellara Etnea and Tonda Iblea. By adopting a sequential fermentation protocol, an initial inoculation with Lactiplantibacillus plantarum ensured microbiological safety, while the subsequent addition of the probiotic Lacticaseibacillus rhamnosus—noted for its bile salt hydrolase activity—conferred additional health-promoting properties. Throughout the process, microbiological, physicochemical, and sensory parameters were systematically monitored. Results demonstrated improved safety, increased phenolic content and antioxidant activity, and a more desirable aromatic profile compared to spontaneous fermentation. Sensory evaluation confirmed strong consumer acceptance. Overall, the findings highlight the potential of controlled sequential fermentation to enhance the functional and nutritional value of traditional Sicilian olives, while addressing consumer demand for healthier, low-sodium foods.