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2000
Volume 21, Issue 7
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Background

L, known as olive, is an ancient tree that has been part of traditional and modern therapies. Table olives are produced by curing and then fermenting the olive drupe, a process that involves debittering the olive fruit by eliminating oleuropein, a bitter phenolic compound characteristic of the family. The curing of bitterness is an important method used with food products to increase the quality and health benefits of several edibles. The process of curing differs between the Spanish, Californian, and Greek styles, resulting in different levels of maturation and ripening. Other curing methods include using water alone, a combination of salt and oil, dry salt, and freezing. The presence of high salt concentration in table olives presents a barrier for some people with health conditions, such as hypertension, from consuming it.

Objective

The aim of this study is to search for alternative curing techniques, making table olives more universal and suitable for those with health conditions.

Methods

Herein, we review and discuss Sumac, L., a dark red condiment and flavoring agent commonly used in the Mediterranean region, as a potential curing agent for olives.

Results

The literature reports Sumac as a strong antimicrobial and antioxidant agent due to its high phenolic content. These properties make it an effective natural preservative and a healthier alternative to salt in olive curing. Furthermore, its use in curing olives can help maintain the firm texture of the fruit while reducing dietary sodium intake, addressing health concerns such as hypertension and cardiovascular diseases.

Conclusion

Replacing salt with Sumac in table olive curing offers a novel approach to food production that addresses the global health challenge of excessive sodium consumption. Sumac’s antioxidant, anti-inflammatory, and antimicrobial properties improve the nutritional profile of olives while supporting the health of individuals with hypertension and cardiovascular diseases. This innovative method has the potential to revolutionize table olive production and contribute to broader public health goals.

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Potential Use of Sumac as a Natural Curing Alternative to Salt in the Production of Table Olives
Curr. Nutr. Food Sci. 21, 783 (2025); https://doi.org/10.2174/0115734013359231250319063048
/content/journals/cnf/10.2174/0115734013359231250319063048
/content/journals/cnf/10.2174/0115734013359231250319063048
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  • Article Type:     Review Article
Keyword(s): Curing; debittering; oleuropein; sodium consumption; sumac; table olives

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