Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses

Maria Vagia Oikonomou; Eleni Kollia; Foteini Roumani; Efstathios Z. Panagou; Marilena Dasenaki; Vasilis Valdramidis

Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses

Maria Vagia Oikonomou^*
, Eleni Kollia
, Foteini Roumani
, Efstathios Z. Panagou
, Marilena Dasenaki
, Vasilis Valdramidis

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Abstract

This study examined the Greek-style (natural) fermentation of Kalamata and Conservolea varieties of natural black olives by testing their physicochemical properties and microbial dynamics. The fermentations were carried out at a 6 % salt concentration, and the changes in microbial populations, temperature, salinity, and titratable acidity were tested. Results demonstrated that Conservolea fermentation led to greater acidification compared to Kalamata, with lower pH values and higher titratable acidity, indicating a more effective fermentation process. The findings underscore the importance to enhance our understanding on the olive fermentation process and improve the quality of table olives.

Original language	English
Title of host publication	14th Biennial International Conference on Simulation and Modellingin the Food and Bio-Industry, FOODSIM'2026
Editors	Jan F.M. Van Impe, Monika E. Polańska
Publisher	EUROSIS-ETI
Pages	165-167
Number of pages	3
ISBN (Print)	9789492859396
Publication status	Published - 2026
Event	14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026 - Ghent, Belgium Duration: 15 Apr 2026 → 17 Apr 2026

Conference/symposium

Conference/symposium	14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026
Country/Territory	Belgium
City	Ghent
Period	15/04/26 → 17/04/26

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

Greek-style table olive fermentation
Kalamata and Conservolea olives
lactic acid bacteria
microbial dynamics
physicochemical properties

FAIROmics: FAIRification of multiOmics data to link databases and create knowledge graphs for fermented foods
1/03/24 → 31/08/28
Project: EU research project

Cite this

Oikonomou, M. V., Kollia, E., Roumani, F., Panagou, E. Z., Dasenaki, M., & Valdramidis, V. (2026). Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses. In J. F. M. Van Impe, & M. E. Polańska (Eds.), 14th Biennial International Conference on Simulation and Modellingin the Food and Bio-Industry, FOODSIM'2026 (pp. 165-167). EUROSIS-ETI.

@inproceedings{d690669a6f12494485ff60cf79ff843f,

title = "Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses",

abstract = "This study examined the Greek-style (natural) fermentation of Kalamata and Conservolea varieties of natural black olives by testing their physicochemical properties and microbial dynamics. The fermentations were carried out at a 6 \% salt concentration, and the changes in microbial populations, temperature, salinity, and titratable acidity were tested. Results demonstrated that Conservolea fermentation led to greater acidification compared to Kalamata, with lower pH values and higher titratable acidity, indicating a more effective fermentation process. The findings underscore the importance to enhance our understanding on the olive fermentation process and improve the quality of table olives.",

keywords = "Greek-style table olive fermentation, Kalamata and Conservolea olives, lactic acid bacteria, microbial dynamics, physicochemical properties",

author = "Oikonomou, \{Maria Vagia\} and Eleni Kollia and Foteini Roumani and Panagou, \{Efstathios Z.\} and Marilena Dasenaki and Vasilis Valdramidis",

year = "2026",

language = "English",

isbn = "9789492859396",

pages = "165--167",

editor = "\{Van Impe\}, \{Jan F.M.\} and Pola{\'n}ska, \{Monika E.\}",

booktitle = "14th Biennial International Conference on Simulation and Modellingin the Food and Bio-Industry, FOODSIM'2026",

publisher = "EUROSIS-ETI",

address = "Belgium",

note = "14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026 ; Conference date: 15-04-2026 Through 17-04-2026",

}

Oikonomou, MV, Kollia, E, Roumani, F, Panagou, EZ, Dasenaki, M & Valdramidis, V 2026, Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses. in JFM Van Impe & ME Polańska (eds), 14th Biennial International Conference on Simulation and Modellingin the Food and Bio-Industry, FOODSIM'2026. EUROSIS-ETI, pp. 165-167, 14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026, Ghent, Belgium, 15/04/26.

Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses. / Oikonomou, Maria Vagia; Kollia, Eleni; Roumani, Foteini et al.
14th Biennial International Conference on Simulation and Modellingin the Food and Bio-Industry, FOODSIM'2026. ed. / Jan F.M. Van Impe; Monika E. Polańska. EUROSIS-ETI, 2026. p. 165-167.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses

AU - Oikonomou, Maria Vagia

AU - Kollia, Eleni

AU - Roumani, Foteini

AU - Panagou, Efstathios Z.

AU - Dasenaki, Marilena

AU - Valdramidis, Vasilis

PY - 2026

Y1 - 2026

N2 - This study examined the Greek-style (natural) fermentation of Kalamata and Conservolea varieties of natural black olives by testing their physicochemical properties and microbial dynamics. The fermentations were carried out at a 6 % salt concentration, and the changes in microbial populations, temperature, salinity, and titratable acidity were tested. Results demonstrated that Conservolea fermentation led to greater acidification compared to Kalamata, with lower pH values and higher titratable acidity, indicating a more effective fermentation process. The findings underscore the importance to enhance our understanding on the olive fermentation process and improve the quality of table olives.

AB - This study examined the Greek-style (natural) fermentation of Kalamata and Conservolea varieties of natural black olives by testing their physicochemical properties and microbial dynamics. The fermentations were carried out at a 6 % salt concentration, and the changes in microbial populations, temperature, salinity, and titratable acidity were tested. Results demonstrated that Conservolea fermentation led to greater acidification compared to Kalamata, with lower pH values and higher titratable acidity, indicating a more effective fermentation process. The findings underscore the importance to enhance our understanding on the olive fermentation process and improve the quality of table olives.

KW - Greek-style table olive fermentation

KW - Kalamata and Conservolea olives

KW - lactic acid bacteria

KW - microbial dynamics

KW - physicochemical properties

M3 - Conference paper

AN - SCOPUS:105044610704

SN - 9789492859396

SP - 165

EP - 167

BT - 14th Biennial International Conference on Simulation and Modellingin the Food and Bio-Industry, FOODSIM'2026

A2 - Van Impe, Jan F.M.

A2 - Polańska, Monika E.

PB - EUROSIS-ETI

T2 - 14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026

Y2 - 15 April 2026 through 17 April 2026

ER -

Natural Fermentation of Black Conservolae and Kalamata Olives: Microbiological and Physicochemical Responses

Abstract

Conference/symposium

UN SDGs

Keywords

Fingerprint

Projects

FAIROmics: FAIRification of multiOmics data to link databases and create knowledge graphs for fermented foods

Cite this