Table Olives: A Carrier for Delivering Probiotic Bacteria to Humans

Paola Lavermicocca, Mauro Rossi, Francesco Russo, Rajaventhan Srirajaskanthan

Research output: Chapter in Book/Report/Conference proceedingChapter


Olive-based probiotic products are under development in the gastronomy sector, since fruit and vegetable products provide a concrete opportunity to convey probiotic benefits already appreciated by consumers in other market sectors (yogurt and dairy). Current information regarding benefits derived from good eating habits is motivating consumers to become more aware of their diet without sacrificing the desires of the palate. Italian research institutions in collaboration with food companies have translated scientific advances in the field of probiotic vegetable products, developing a new probiotic vegetable line bringing the organoleptic excellence of gastronomic products to new customers. The probiotic benefits come in a range of traditional foods, e.g., seasoned table olives, artichokes, and salads, with high levels of consumer satisfaction. In addition, probiotic vegetable preparations will have the potential to attract more consumers to functional products since vegetables provide those who are intolerant to milk and its derivatives or on low-cholesterol diets access to new probiotic products. The development of new matrices for probiotic delivery represents an important sector in ongoing international food research. Accordingly, novel in vitro and in vivo protocols have been undertaken to compare the efficacy of several vegetable probiotic foods in sustaining well-being or in reducing the risk of GI diseases. © 2010

Original languageEnglish
Title of host publicationOlives and Olive Oil in Health and Disease Prevention
PublisherElsevier Inc.
Number of pages9
ISBN (Print)9780123744203
Publication statusPublished - 2010

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)


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