12 Mar 2025 19:45:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Audace Cerignola won 3–2 over Foggia on Wed Predicted lineups are available for the match a few days in advance while the actual lineup will be available about an hour ahead of the match The current head to head record for the teams are Audace Cerignola 6 win(s) Have scored 8 goals in their last 5 matches Who won between Audace Cerignola and Foggia on Wed 12 Mar 2025 19:45:00 GMT?Audace Cerignola won 3–2 over Foggia on Wed 12 Mar 2025 19:45:00 GMT.InsightsHave scored 5 goals in their last 5 matches Audace Cerignola is playing home against Foggia on Wed 09 Mar 2025 14:00:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}AZ Picerno vs Audace Cerignola on Sun The current head to head record for the teams are AZ Picerno 3 win(s) Have scored 10 goals in their last 5 matches Who won between AZ Picerno and Audace Cerignola on Sun 09 Mar 2025 14:00:00 GMT?AZ Picerno vs Audace Cerignola on Sun 09 Mar 2025 14:00:00 GMT ended in a 0–0 tie.InsightsHave scored 4 goals in their last 5 matches AZ Picerno is playing home against Audace Cerignola on Sun 05 Jan 2025 14:00:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Audace Cerignola won 3–1 over Messina on Sun The current head to head record for the teams are Messina 0 win(s) Haven't kept a clean sheet in 6 matches Have scored 9 goals in their last 5 matches Audace Cerignola haven't lost to Messina in their last 5 meetings (4W Who won between Messina and Audace Cerignola on Sun 05 Jan 2025 14:00:00 GMT?Audace Cerignola won 3–1 over Messina on Sun 05 Jan 2025 14:00:00 GMT.InsightsHave scored 3 goals in their last 5 matches Messina is playing home against Audace Cerignola on Sun This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page It's not unusual for olive-obsessed folks (myself included) to pop by their grocery store's olive bar for a quick and filling meal to-go finding fresh olives on-demand isn't always a simple task Canned olives are an easy swap, but jarred olives may be even better. With dozens of varieties lining the shelves, from buttery Italian Castelvetrano olives to tangy Kalamata choosing a few favorites for your pantry can feel overwhelming In an effort to unearth the best olives around carefully rating each contender on factors like taste Whether you're looking for the best budget olives or a sophisticated late-night snack you'll find every type you can dream of in this ranking — plus you'll learn which ones to avoid on your next grocery shopping trip Some recommendations are based on first-hand impressions of promotional materials and products provided by the manufacturer/distributor/etc I know what you're thinking: "How could black olives possibly be in last place?" As much as I adore black olives I was disappointed by Litaly's jarred variety and I snagged them at a reasonable price ($3.49) from my local Ocean State Job Lot Litaly's black olives were a watered-down whisper of what good olives should be the deceptively glossy olives tasted tough and dry it's no surprise that Litaly's black olives bounced to the bottom of this ranking it's increasingly tough to buy olives for under a buck Della Natura's Olive Medley is one of the most affordable jars of olives you'll find on the market though dollar stores can be hit or miss with food Della Natura's olives fell in the latter category sickly appearance to their excessively salty brine these discount olives didn't have much going for them as the flavorless fruits barely held a candle to their namesake Pearls' Specialties line features a range of unique selections and the colorful Pitted Medley Greek Olives despite being a long-time fan of Pearls' famous black olives I wasn't impressed with this jarred olive variety from the brand Pearls Pitted Medley are easily some of the most gorgeous olives, with shimmering olives coated in herbs. While there are plenty of recipes where herbs de Provence work magic I can't say they did the Pitted Medley any justice Spanish manzanilla olives are among the most popular types of olives often stuffed with chunks of pimento pepper you can find manzanilla olives with pimento under the retailer's Market Pantry label for just $1.99 per 5.75-ounce jar These olives were more or less visually indistinguishable from other manzanilla olives on the list There's only one attribute that sets them apart: Their shockingly high sodium content at 330 milligrams of sodium for five little orbs I was left with no choice but to deem them the worst of the manzanillas The best part of being an olive fanatic is finding your favorite treat in the most unexpected places as evidenced by the vast selection at my local Ocean State Job Lot store Tucked there was DeLallo's Stuffed Manzanilla Olives the pimento-studded snack was quite the steal DeLallo's olives weren't quite as disappointing as Market Pantry's Like Dollar Tree's Della Natura Olive Medley coppery aftertaste that felt unusual for olives from a jar This could be due to their use of preservatives like sodium alginate The Bono Spicy Italian Pitted Mix was one of the more difficult jarred olives to track down in brick-and-mortar shops I found this unusual mix at a local Price Chopper store Bono's olives were definitely one of the costlier options on the list — but it proved that a higher price tag doesn't always ensure a better-tasting olive While there's nothing jarring about these olives from a textural standpoint The ingredient list sure sounded promising Due to their all-around average attributes Bono's passable but poorly-named Spicy Italian Pitted Mix joined the middle of the olive pack Over the years, Target has grown its food department with Tabitha Brown's vegan grocery line and the Market Pantry and Good & Gather labels Upon close inspection of the Good & Gather Greek Kalamata Olives' label I realized that four olives have 380 milligrams of sodium making them one of the saltiest jarred olives on paper the olives didn't taste particularly salty though they did seem slightly richer-tasting than the other Kalamatas in the group $3.69 feels like too much to pay for something so basic — though they're certainly passable as far as grocery store jarred olives go Mezzetta Pitted Greek Kalamata Olives incorporate distilled and red wine vinegars for a taste that's all their own these Kalamata olives appear much darker in color leading me to believe that they may have had a longer curing time — or perhaps it's all that red wine vinegar zingy taste isn't going to be everyone's cup of tea Whether they'd been cured too long or I received an off batch is anyone's guess but the disintegrating texture and excessive saltiness reminded me of anchovy paste I imagine their extreme saltiness would be difficult to incorporate in certain recipes and could be disagreeable to some olive eaters' palates Between its low prices and unique selection of foods it's no wonder why many shoppers flock to Aldi Case in point: Specially Selected Kalamata Pitted Olives one of several jarred olives available from the chain is priced at $2.49 and won't put a dent in your wallet — but how do they taste Kalamata's tart and tangy flavor isn't for everyone But Aldi's Specially Selected Kalamata Olives are the perfect choice for those on the fence about the traditional Greek olive: It has all the qualities of a classic yet they taste balanced and mild enough to be enjoyed as a snack they might not be the best option for recipes but the popular olive brand wasn't going down without a fight its pimiento-stuffed manzanilla olives stood out From their picturesque appearance to their crisp the small Spanish olives earned top marks across the board They cost slightly more than their generic counterparts at roughly $2.50 per jar but their well-balanced flavor is a force to be reckoned with Some pimiento-stuffed olives have hardly any cherry pepper flavor You can truly taste the sweetness of chopped pimiento against the olive's smooth Pearls' manzanillas are a reliable choice if you're looking for a classic pimiento-stuffed olive for a snack or recipe — but you can find equally delicious manzanilla olives for less While perusing the shelves of Ocean State Job Lot Trusting that the last item on the shelf was an indication of quality I hurriedly added them to my ever-growing pile of jarred olives The brand's pimento stuffed green olives are unbelievably large and brightly colored making them an obvious choice for standout charcuterie boards or martinis Beyond their stunning packaging and physical appearance their ingredients are also rather impressive Whereas other olive companies turn to citric acid or sodium benzoate Gaea opts for real lemon juice to preserve its jarred olives The resulting taste is far milder and smoother but I felt that they could use a little more acidity to bring out their natural flavors If you're the type to chuck an extra clove (or six) in your signature tomato sauce recipe, chances are you'll appreciate this garlic-heavy product from Lindsay Each gigantic green olive is filled with a chunk of pungent bulb and the "crisp & savory" proclamation on its label is spot-on Although the price is slightly higher than average at $5.99 per jar Lindsay Organic Green Olives Stuffed With Garlic are a solid purchase Their punchy taste won't offend avid garlic lovers but it's still a good idea to pop a mint after consuming them in the company of others Perhaps you haven't had a chance to sample bella di Cerignola olives The kidney-shaped snacks aren't the easiest to find at your local grocer but I located them at Ocean State Job Lot on a whim and they ended up being one of my favorite jarred olives Bella di Cerignola olives aren't quite as buttery as Castelvetrano olives but they bear a striking resemblance in many ways their elongated shape and eye-catching chartreuse color make them a must-have for entertaining So if you're searching for a fun new olive to try look no further than the lovely bella di Cerignola I won't lie: I'd already polished off an entire jar of Trader Joe's Organic Conversation Olive Trio somewhat recently prior to undertaking this olive ranking What I didn't realize the first time was just how good these olives are compared to others in their class Trader Joe's has a tendency to get things right; the Organic Conversation Olive Trio is yet another hit for the beloved chain providing a taste of imported Italian olives for only $3.49 per jar richly-flavored olives are a must-try Trader Joe's pick the $1.25 jar of Bell's contains some of the best Spanish olives that I tried Considering one of the worst olives on the list came from the same Dollar Tree shelf I was doubly impressed that Bell's fared so well Bell's glossy green olives have a pleasing They aren't the fanciest olives on the block The low price and generic label didn't give me high hopes for Pics Manzanilla Olives but the Price Chopper house brand has surprised me in the past with high-quality products Pics Manzanilla Olives are yet another triumph Though I purchased them for just under $2 at Price Chopper they outperformed more expensive manzanilla olives by a long shot While several other brands failed to showcase the piquant red pepper sweet flavor that works especially well against their saltiness Their firm texture is yet another selling point with both the pimiento pepper and olives holding their shape while competitors turned to mush A food-obsessed friend led me in the direction of Great Value Stuffed Jalapeño Green Olives Since his snack recommendations have always knocked it out of the park I skimmed over other olive options at Walmart in favor of something much hotter After sampling the toothsome flavor duo together I realized my foodie friend was onto something with this pick Not only are these flashy green olives spectacular to look at Though the slow burn of diced jalapeño peppers may be too hot for some to handle these are a fun change of pace if you don't mind a little spice in your snack known for its natural and organic products I picked up a jar of Nature's Promise Organic Kalamata Olives It was love at first bite with these gorgeous, ruddy olives. Though I typically only enjoy Kalamata olives in recipes, like watermelon and feta salad Nature's Promise made me realize their snacking appeal Their snappy skins and chewy flesh make them a joy to eat sweet fruitiness that wasn't detectable in other Kalamata varieties that I tried savory taste associated with grilling is a match made in heaven for olives and Trader Joe's Grilled Pitted Chalkidiki Variety Green Olives in Oil goes at $3.99 per jar Just beware of the oil getting everywhere once you twist off the cap Trader Joe's claims that grilling olives enhances their meatier attributes chewy olive cultivar that can definitely benefit from this cooking hack but none tasted quite as memorable as Trader Joe's They have just the right amount of fresh-off-the-grill flavor paired with fresh Bright green Italian Castelvetrano olives are one of my favorite types of olives, though they aren't always available at mainstream grocery stores. But whether you're upgrading your next charcuterie board or crafting a dirty martini pasta Castelvetranos will do the job with their brilliant chartreuse green skins and sumptuous you can easily justify the price of about $6.50 — after all juicy flesh is almost as good as tucking into a nice steak there's just something so charming about Castelvetranos nutty green flavor and creamy flesh are virtually unmatched and Partanna's Pitted Castelvetrano Green Olives are a stunning example of how well they stand up to preservation methods Partanna's enormous 9-ounce jar is practically a steal Partanna's Castelvetrano Green Olives don't just look incredible They're also one of the most palatable jarred olives I tried — a grand feat considering there were over 20 different types in the running They have a juicy exterior bursting with hints of lemony brightness Coming in first place is Kosterina Coriander & Pink Pepper Green Olives, an alluring jar of perfectly preserved green olives. Kosterina puts a unique spin on the traditional Greek olive, combining flavors of ground coriander — that's the seeds of the cilantro plant — and bright pink pepper As the only raw and unpasteurized olives in the ranking they have a noticeably lighter and fresher taste and they even tricked a lifelong cilantro-hater into enjoying the fragrant herb with a sprinkling of crushed herbs accenting their shiny green skins The only downside is they're not as widely available though you can find them at Whole Foods Market where a three-pack is available for $25 at the time of writing Determining the best and worst olives required extensive research Olives showcased in this ranking were selected based on previous experiences as a lifelong olive enthusiast as well as online reviews and word-of-mouth recommendations The olives chosen were then scored on factors like affordability Only the most exceptional olives were awarded top-tier positions, for everything from their impeccable taste to their overall value. While there's nothing quite like the taste of fresh olives, you can rest assured that the best jarred olives in this roundup are terrific for snacking On the first day of a most remarkable year, 1944 He was the 28-year-old son of immigrants who couldn’t read or write Riccardi had dropped bombs from a B-24 Liberator on 50 missions targeting enemy fascists and Nazis across Europe from an air base in Italy the same country from which his parents had fled years earlier Some of the men with whom he served had died putting the Allied Forces on the brink of victory the following year It was also the year he befriended an impoverished 13-year-old Italian boy who hung around the base doing odd jobs for the servicemen getting their clothes washed and getting tossed a nickel or a scrap of food here or there They referred to him as their “tent boy,” because he could put together tents for them “My dad took Mario and his family under his wing my dad would teach Mario several English words and then review them when he returned,” wrote Maryanne Cerra in a letter to Tom Brokaw after the publication of his 1998 bestseller The Greatest Generation Story Years in the Making: Port Orange survivor of Pearl Harbor finally tells story Dec. 7, 1941: Pearl Harbor survivors, others recall Day of Infamy Recovery of a Lifetime: Reclaiming lost love from wreckage of Pearl Harbor Brokaw published the account in his sequel The Greatest Generation Speaks: Letters and Reflections was established in 1943 and trained for months at different bases The group made its way to North Africa for more training Riccardi and the other bomber crews landed at what would be their base of operations Cerignola was a city that had once favored the fascists in the prior decade according to Stephen Ambrose in his book The Wild Blue: The Men and Boys Who Flew the B-24s Over Germany Forging a friendship after putting out a fireIn a diary entry dated April 16 Riccardi wrote about surviving that day’s mission but learning of another crew whose plane didn’t make it Splinters all over the area and thru our new buildings Mario saved our tent that had caught fire.”  Capocefalo, the young "tent boy" – who has since died -- described the bomber exploding to an Austin, Texas, television station, KXAN in a YouTube video dated 2012 I never saw such things before,” Capocefalo said One of the sparks landed on Riccardi’s tent In a speech to one of the reunions of the 454th organized by Riccardi Capocefalo said: “I ran away asking for help I was able to put out the fire and save everything.”  “He was really protective and wanted to be sure I was not starving And one day he brought a box full of emergency rations that I could use when there was nothing for me at the canteen,” Capocefalo said Their friendship flourished over the next month to the point where Thaxton told some of his friends he wanted Capocefalo to have some of his personal belongings “the worst day I ever spent at the base,” Capocefalo said Capocefalo said he didn’t see Thaxton and was getting nervous “I went inside the tent and I saw the sad faces of Billy and Jimmy but Jerry was not there,” he said asked Capocefalo to say a prayer for Thaxton who had been struck in the head by flak from a German gun during a raid over Ploesti With time starting to run short for many World War II veterans Riccardi organized a reunion of the 454th Bombardment Group Riccardi had lost touch with him after leaving Italy and had no idea how his life turned out later contacted Capocefalo and asked if Riccardi was “the Alphonse that you’re talking about?”  So his wife Mary asked Capocefalo to call back after a while my parents went to Italy to see Mario and visit his family,” Cerra said “And my dad said the first thing that he said when he saw Mario the one-time “tent boy,” was he took inspiration from the Americans he had met He learned English and several other languages and became the food service manager for one of Rome’s Hilton Hotels And he became something of a town historian of the San Giovanni air base near Cerignola and others he probably would have turned out to be “a bum.”  Riccardi and Capocefalo continued corresponding for years until Riccardi got Alzheimer's disease and later died in 2003 Mario Capocefalo attended one of the reunions of the 454th he attended a class reunion and ran into a woman named Bettye Davis He asked her if she had heard about this tent boy and the American serviceman friend he’d lost a city further north up the Texas coast near Houston said her son researched Capocefalo and got them in touch “As soon as Mario learned about me … he said I have to meet you and know you because Jerry was my best friend my dearest friend for life.’ And so Mario did.”  They met at the Austin home of one of Davis’ sons She called the meeting the start of a “wonderful friendship.” It gave her an unexpected gift an account of her big brother she had never before heard “My brother was not a great correspondent and his letters went to my father and so I was so happy to meet Mario and find out everything about my brother’s last weeks of life about what kind of a man he turned out to be under pressure,” she said “The kindness he exhibited toward those who he was living around.”  They had been to Rome but didn't know about this man whom her brother had befriended during the war Cerra told Davis: "Mario knew hundreds of men but let me tell you something: He knew your brother and he loved him." She told Davis about how Capocefalo had kept a shaving kit − one of the items Thaxton had bequeathed to him − for decades Davis appreciates the fortuitous circumstances “It’s a wonderful thing to gain a close friend in your final years "And I'm so grateful that it happened to me.”  Cristina Bowerman was born in 1966 in Cerignola Following her marriage to her American husband She studied foreign languages in Italy and law in San Francisco while working on weekends at the coffee house "Higher Grounds." Later she pursued the culinary arts and studied for two years at the "Le Cordon Bleu College of Culinary Arts" in Austin particularly at David Bull's restaurant "5 Diamonds," and by collaborating with chef Egil Valentin whom she describes as "my most significant mentor who taught me about passion after an experience at "Convivio Troiani," found her path at "Glass Hostaria," a newly opened restaurant in Trastevere making Cristina the only woman to receive such recognition that year she opened "Romeo Chef & Baker" in a former warehouse in Testaccio followed by "Giulietta Pizzeria" in the vicinity Throughout her career Cristina has received numerous awards including the "Chef Donna dell'Anno" (Chef Woman of the Year) award at Identità Golose in 2013 she published her book "Da Cerignola a San Francisco e ritorno - La mia vita di chef controcorrente" (From Cerignola to San Francisco and Back - My Life as a Nonconformist Chef) 2015 was an eventful year for Cristina as she was appointed "Chef Ambassador" at Expo Milano and became the face of the largest campaign by the "ActionAid" association Cristina is also one of the ten founders of the organization "Fiorano For Kids," which promotes research on the therapeutic role of specific diets in the treatment of childhood epilepsy She is also a founding member and president of the Italian Association of Taste Ambassadors Bowerman is also committed to teaching and training One of the projects close to her heart is "Adopt a Hospitality Institute" within the "#fareformazione" initiative part of a Memorandum of Understanding aimed at improving and expanding educational offerings in Hospitality Institutes she was among the twenty selected chefs to cook at the 32nd "Chef's Tribute to Citymeals," and the following year she served as a judge in the final of the S.Pellegrino "Young Italian Chef" competition she was part of the technical coordination committee for the Year of Italian Food won the "Best Female Italian Chef in Europe" award by Love Italian Life the Galvanina award for "Best Chef" during the XVIII edition of the Festival della Cucina Italiana and the "Excellence Award" from the Italian Federation of Chefs she was appointed Ambassador by the Telefono Rosa Association thanks to her commitment as a role model for women in the restaurant industry This value has also been recognized on occasions such as TEDxMilano Women and TEDxAUBG where she had the opportunity to share and promote her ideals sustainable and irresistible" during the World Economic Forum in Davos in collaboration with the newspaper La Stampa Cristina has also joined the "Chef Manifesto," an initiative launched for the Green Initiative by the MICHELIN Guide and promote sustainable agriculture by 2030 Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy It has been five years since an Italian player won an EPT Main Event The last one to do so was Antonio Buonnano who hoisted the trophy here in Monaco Nicola Grieco is now trying to end the drought already guaranteed to pick up the biggest prize of his career Grieco is an experienced player who had previously notched two EPT Main Event cashes; 23rd at EPT Sanremo 2011 and 173rd at EPT Prague 2018 Grieco's résumé features cashes for over $217,000 combined Grieco eliminated Aladin Reskallah and Conor Beresford on the final two tables to solidify his stack Grieco is set to vault more than 100 places higher on the Italian all-time money list where he's currently in 292nd position + Get the Texas Hold'em Poker Cheat Sheet - FREE PokerNews.com is the world’s leading poker website visitors will find a daily dose of articles with the latest poker news Disclaimer: any promotions presented on this page were correct and available at the time of writing We encourage all users to check the promotion displayed matches the most current promotion available by clicking through to the operator welcome page Please read the terms and conditions carefully before you accept any promotional welcome offer modified or distributed without the express prior written permission of the copyright holder mark­ing one of the most exten­sive oper­a­tions of this kind in recent years The Carabinieri’s Anti-adul­ter­ation and Health Unit (NAS) oper­a­tives exe­cuted search war­rants against seven local peo­ple and dis­cov­ered 71 tons of oily sub­stances and equip­ment to pro­duce large quan­ti­ties of olive oil-like prod­ucts ille­gally Italian Carabinieri uncov­ered a wide­spread olive oil coun­ter­feit­ing net­work in Cerignola The police oper­a­tion was coor­di­nated by the Public Prosecutor’s Office of Foggia and involved sev­eral provinces across the coun­try The inves­ti­ga­tion began last September and recently enabled NAS to iden­tify and seize nearly 42 tons of adul­ter­ated oil A large por­tion of this sub­stance was ready for mar­ket dis­tri­b­u­tion. It was some­times already bot­tled and made avail­able to the agri-food sup­ply chain, falsely labeled as Italian extra vir­gin olive oil the scourge of olive oil coun­ter­feit­ing has trig­gered a grow­ing vol­ume of sci­en­tific research inves­ti­gat­ing how coun­ter­feit­ing occurs and meth­ods to detect adul­ter­ated prod­ucts Counterfeiters some­times add chloro­phyll and beta-carotene to seed oils to mimic the color of extra vir­gin olive oil A super­fi­cial analy­sis of these coun­ter­feit prod­ucts might not detect fraud as low-qual­ity olive oils are often added to the mix­ture As a result, law enforce­ment agen­cies deploy highly sophis­ti­cated meth­ods, includ­ing spec­troscopy, chro­matog­ra­phy and even DNA test­ing the NAS inves­ti­ga­tion under­scores the abil­ity of Italian law enforce­ment agen­cies to com­bat food crimes effi­ciently “The Carabinieri oper­a­tion against fake extra vir­gin olive oil and oil col­ored with chloro­phyll is a shin­ing exam­ple of the excel­lent func­tion­ing of the con­trol sys­tem against food fraud,” he said Sicolo stressed the impor­tance of such oper­a­tions given the high value of Apulian olive oil pro­duc­tion With its 60 mil­lion olive trees and numer­ous award-win­ning olive oil pro­duc­ers Puglia is Italy’s most sig­nif­i­cant pro­duc­ing region account­ing for approx­i­mately half of the national pro­duc­tion According to Sicolo, the chal­lenge is to raise con­sumer aware­ness about the qual­ity and health ben­e­fits of high-qual­ity extra vir­gin olive oil so that cheaper oils with fewer health guar­an­tees are less favored The Italian Association of the Edible Oil Industry (Assitol) warned that ​“the real issue is the rep­u­ta­tional dam­age to the vast major­ity of com­pa­nies that oper­ate cor­rectly.” noted that ​“ours is one of the most mon­i­tored sec­tors the national telem­atic sys­tem that mon­i­tors the flow of oil enter­ing and leav­ing Italy.” eight dif­fer­ent pub­lic con­trol bod­ies over­see the oils mar­keted on the shelves,” she added one of the rea­sons fraud per­sists is low con­sumer aware­ness sur­round­ing extra vir­gin olive oil “The fact that under-the-counter deal­ers like those dis­cov­ered in Cerignola still find buy­ers in the mar­ket shows how lit­tle value is attrib­uted to this extra­or­di­nary prod­uct,” Cane said ​“This is yet another rea­son to pro­mote its knowl­edge in Italy and world­wide and to sup­port its pro­tec­tion in every pos­si­ble way.” Following the seizure of the coun­ter­feit oils empha­sized the impor­tance of cer­ti­fied olive oil pro­duc­tion as a safe har­bor for con­sumers They referred to the European Union-sanc­tioned Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) cer­ti­fi­ca­tions which link tra­di­tion­ally pro­duced food and drinks to spe­cific regions and cul­ti­vars “I con­tinue to appeal to con­sumers: buy PDO and PGI extra vir­gin olive oil PDO and PGI extra vir­gin olive oils must adhere to pre­cise and rig­or­ous rules that attest to their high qual­ity and health­i­ness,” Sicolo said said law enforce­ment is cru­cial to pro­tect­ing con­sumer health “Food fraud is a par­tic­u­larly hate­ful crime because it endan­gers peo­ple’s health it is based on decep­tion and pri­mar­ily affects those with lim­ited finan­cial means who are forced to resort to low-cost food,” he said This is not the first time Italian law enforce­ment has uncov­ered sig­nif­i­cant ille­gal oper­a­tions focus­ing on olive oil coun­ter­feit­ing. In December, author­i­ties in Italy and Spain seized 260,000 liters of adul­ter­ated olive oil and arrested 11 indi­vid­u­als in coor­di­nated raids experts have warned that the com­bi­na­tion of low pro­duc­tion in the past two crop years dwin­dling olive oil stocks and high prices have cre­ated entic­ing con­di­tions for crim­i­nal orga­ni­za­tions to com­mit olive oil fraud More articles on:  , , Major Olive Oil Producer Loses $3M in Spate of Thefts The CHO Group experienced warehouse thefts in Canada and the United States with some stolen olive oil appearing at discounted prices Filippo Berio Execs See Equilibrium Returning to The Global Olive Oil Market A harvest rebound in Spain and strong harvests elsewhere have resulted in falling prices at origin and portend a decrease in retail prices Italy, Turkey, Brazil Lead the Way at 'EVO IOOC' Awards Four hundred eighty-six extra virgin and flavored olive oils were awarded at the ninth EVO IOOC Italy event in Calabria New Deoleo CEO Inherits Legal and Financial Challenges will steer the world's largest olive oil bottler through legal challenges and debt restructuring Unidentified Issue Triggering Early Fruit Drop in Northern Italy Farmers are concerned about widespread and unexplained instances of immature olives falling in Frantoio groves Extreme weather is thought to be the cause Discovery of Ancient Olive Farming in Sicily Challenges Previous Beliefs Researchers have discovered evidence of ancient olive farming in Sicily 1,000 years earlier than previously thought through pollen analysis and historical analysis Award-Winning Tuscan Producer Opens Olive Oil-Centric Restaurant features the award-winning extra virgin olive oil of Frantoio Pruneti in a range of traditional Tuscan dishes Festival to Celebrate Mediterranean Tastes, Extra Virgin Olive Oil in Cilento The Olivitalymed event runs from May 4th to 6th and will bring together producers Tapenade is, Wikipedia helpfully notes, “not to be confused with tamponade.” I should hope not unless you’re a playwright looking for a premise for your next farce One of these two words refers to a method of diminishing bleeding by stopping up a wound The other describes the best thing to do with olives better even than eating them by themselves It can be very pleasant to nibble on a big green Cerignola or a dainty indigo niçoise preferably while sipping wine on a terrace in one of those olive’s namesake towns meaty flesh between your molars is exciting the first time you do it but the pleasure diminishes steeply with each new fruit even if it means ruining your appetite for dinner It’s hard to account for the addictive nature of this paste of olives (The name comes from a Provençal term for capers even though they play a supporting role.) My highly unscientific theory is that those other ingredients intensify everything that is good about olives (saltiness oiliness) and remove or mitigate the drawbacks (acridity Adding anchovies and capers to olives might sound like adding honey and maple syrup to sugar tapenade is crazy easy to make in a blender or food processor you’ll stop the machine once all the ingredients are minced but not fully puréed But if you go overboard—or if your machine knows no interval between giving ingredients a gentle twirl and thoroughly pulverizing them—it’s no big deal (The latter are ripened versions of the former which accounts for their differences in texture and taste.) Fresh olives—from an olive bar if your local grocery store has one—are best Jarred olives are a fine alternative; canned are not and oil require only a few flavorful companions And a squeeze of lemon juice ensures that the spread is not only as salty but also as zingy as one of Nicki Minaj’s rapidfire epithets and thyme in a food processor or blender; season with black pepper Process until all the ingredients are minced adding more olive oil if necessary to help the machine do its work (Store leftover tapenade in an airtight container in the refrigerator for up to two weeks.) You are using an outdated browser. Please upgrade your browser or activate Google Chrome Frame to improve your experience The Italian cabinet has approved 13 agrivoltaic projects in the southern regions of Apulia and Basilicata From pv magazine Italy Italy's Council of Ministers has authorized the construction of 13 agrivoltaic projects with a combined capacity of 593.6 MW in a bid to further streamline the development of large-scale installations across the country Twelve of the projects are located in the southern region of Apulia and the remaining one is planned to be deployed in the neighboring region of Basilicata The approved projects will not need to go through additional environmental impact assessments Among the approved projects is an agrivoltaic plant in the municipality of Stornara to be built across three different municipalities in the province of Brindisi Another project is planned for the municipality of Manfredonia and a plant of about 53 MW is to be built in the municipality of Cerignola The greenlight also arrived for what the government called an “agri-naturalistic-voltaic plant” in the municipality of Cerignola and another 48 MW plant in Stornara The agrivoltaic plant in Basilicate will be located in the municipality of Tolve More articles from Lara Morandotti Please be mindful of our community standards and website in this browser for the next time I comment Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" By submitting this form you agree to pv magazine using your data for the purposes of publishing your comment Your personal data will only be disclosed or otherwise transmitted to third parties for the purposes of spam filtering or if this is necessary for technical maintenance of the website Any other transfer to third parties will not take place unless this is justified on the basis of applicable data protection regulations or if pv magazine is legally obliged to do so You may revoke this consent at any time with effect for the future in which case your personal data will be deleted immediately your data will be deleted if pv magazine has processed your request or the purpose of data storage is fulfilled Further information on data privacy can be found in our Data Protection Policy Δdocument.getElementById( "ak_js_2" ).setAttribute( "value" This website uses cookies to anonymously count visitor numbers. 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Volume 9 - 2018 | https://doi.org/10.3389/fmicb.2018.00889 This article is part of the Research TopicNew Trends in Table Olive FermentationView all 17 articles This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volume brine (4% NaCl; 2% sucrose) the sensory scores and the survival of a strain of Listeria monocytogenes inoculated in brines were evaluated plantarum bio-preserving culture was confirmed on olives (≥6.5 Log CFU/g) and in brine (≥7 Log CFU/ml) Bio-preserved olives (SET1) showed a better sensory profile than chemically acidified control olives (SET2) and the texture was the real discriminative parameter among samples Bio-preserved olives recorded better scores during storage because of their ability to retain good hardness plantarum positively acted on the safety of olives monocytogenes was reduced from 40 (SET2) to 5 days (SET1) plantarum 5BG and the physico-chemical conditions achieved in the settled procedure are suitable for the industrial packaging of Bella di Cerignola table olives improving the process by halving brining volumes and avoiding chemical stabilizers and significantly reducing the salt concentration The final product is also safely preserved for almost 5 months as suggested by the reduction of the survival rate of L Bio-preservation, defined as the extension of shelf life and food safety by the use of microbial cultures, has been used to ensure high sensory and functional quality of several products i.e., dairy, meat, and vegetables including fermented olives (Ananou et al., 2007; Liu et al., 2008; Trias et al., 2008; De Bellis et al., 2010) In the case of packaging in plastic pouches the product is stabilized by adding chemical acidifiers and antioxidants with an expiry date no longer than 1 year while refrigerated storage is recommended after package opening if product is not consumed in a single seating Table olives should maintain specific sensory standards as established by the Codex Alimentarius (CODEX/COI, 2013) high flesh to stone ratio and a uniform size are the most apparent sensorial attributes a firm texture and a color characteristic of the variety (that is green/strawy green for green olives) without white spots or color browning with an equilibrate taste are essential and deeply related to the microbial quality Particularly, Spanish-style olives fermented with Lactobacillus pentosus or Lb. plantarum cultures have been stored, using polyethylene (PE) pouches, in modified atmosphere (Argyri et al., 2015) or in brine (Blana et al., 2016) LAB were applied as starter cultures at the onset of fermentation During storage, several pathogens could be found in olives and among them, Listeria monocytogenes has been frequently isolated (Caggia et al., 2004; Argyri et al., 2013; Panagou et al., 2013) The main goal of this research was to use a bio-preserving strain of Lb plantarum during refrigerated storage in order to assure the microbiological and sensorial quality of Spanish-style olives cv Bella di Cerignola packaged in plastic bags containing low amount of brine with a minimum salt level and without chemical preservatives the ability of the bio-preserving strain to counteract Listeria monocytogenes during storage was evaluated About 100 kg of olives were withdrawn from tanks desalted (final NaCl 5%) by washing olives two times with tap water (about 100 L) and two experimental sets were settled up: (1) bio-preserved SET1 was obtained by adding the strain (Log 8 CFU/g of olives) in fresh brine (4% NaCl 2% sucrose; pH 6.6) for 5 days at 25°C; (2) experimental SET2 was obtained by directly adding desalted olives to a chemically acidified brine (4% NaCl; 0.35% lactic acid; 0.35% citric acid Olives (400 g) from both sets were packaged in PE bags in the presence of 50 g of brine to obtain olive/brine ratio of 8/1 which was selected in preliminary experiments (unpublished results); bags were heat-sealed using an industrial-scale packaging machine (Tecnovac Two independent experiments were performed and two separate bags for each set were prepared In the case of microbiological and physico-chemical analyses The pH analyses of cover brines and olive fruits were carried out as described in De Bellis et al. (2010); results were the average of 4 and 12 measurements for brines and olives The instrumental determination of firmness of olives was determined using a Kramer shear compression cell fixed to a texture analyzer Machine (Zwickiline Z0.5 Olives from each bag were manually pitted and cut longitudinally resulting in one piece (about 10 mm × 10 mm × 5 mm) of flesh per olive The olive pieces (about 1 gr each) were placed in the Kramer cell with the olive surface facing upward The cross-head speed was set at 400 mm/min and the penetration force was measured in Newton (N) Data were collected and analyzed using the system software (Texture Expert) The maximum force required to penetrate olive section was recorded and firmness was calculated by dividing the maximum shear compression force with the total weight of olive pieces and expressed as N/g of product Firmness values were the mean of 12 measurements The instrumental surface color analyses on the olive fruits was carried out using a Minolta CR-300 (Minolta Ltd. The instrument was calibrated using a reference white tile and color was recorded in the CIE L∗ (lightness/brightness) a∗ (redness/greenness; negative values are related to green tones while positive values are associated to red tones) and b∗ (yellowness/blueness representing colors on a blue (-) to yellow (+) axis) color scale Total color difference (ΔE∗) was calculated as using the color of olives before packaging as a reference 9 different olives from 2 different bags were analyzed to evaluate the skin color Results were the average of 18 measurements two bags per set were opened and olive and brine samples were analyzed Microorganisms adhering to the olive epidermis were determined as follows: at each sampling 50 g of olives each were pitted with a sterile knife under a laminar flow cabinet; 15 g portions from each replicate were homogenized in 135 g of sterile Buffered Peptone Water (BPW Decimal dilutions (100 μl or otherwise specified) were plated in duplicate on specific agar media dilutions were plated onto de Man–Rogosa–Sharpe medium (MRS) and incubated into a 9% CO2 incubator (Incusafe Panasonic) at 37°C for 48 h; for total mesophilic count dilutions were plated on plate count agar (PCA) and incubated at 30°C in aerobiosis; for yeasts and molds dilutions were plated on Sabouraud Dextrose Agar (SDA) supplemented with chloramphenicol and chlortetracycline (both 0.05 g/l) and incubated at 25°C for 48 h and 5 days respectively; total counts of Enterobacteriaceae were obtained by pour-plating dilutions (1 ml) in Violet Red Bile Glucose agar (VRBGA) incubated at 37°C for 24 h; Baird-Parker Agar supplemented with egg yolk tellurite emulsion and incubated at 37°C for 48 h was used for Staphylococcus spp Brines were diluted in a sterile saline solution (9 g/l NaCl) and plated on the same media To determine the microbial acceptability limit, a modified version of the Gompertz equation was fitted to the experimental data, as reported in previous works (Conte et al., 2009; Del Nobile et al., 2009): Where N(t) is the viable cell concentration (CFU/g) at time t A is related to the difference between the decimal logarithm of maximum bacterial growth attained at the stationary phase and the decimal logarithm of the initial cell load concentration (CFU/g) μmax is the maximum growth rate [Log(CFU/g)/day] MAL is the microbial acceptability limit or microbiological shelf life (day) (i.e. the storage time at which the population attains the break point) The survival of the inoculated strain on olive drupes and in brines during storage was determined as follows: 20% of total presumptive LAB colonies (at least 10 colonies), randomly picked from countable MRS agar plates containing from 50 to 100 colonies, were isolated and checked for purity. Bacterial DNA from each colony was extracted from overnight cultures grown in MRS broth at 37°C as previously described (De Bellis et al., 2010) plantarum 5BG was based on the comparison of the REP-PCR profile of each isolate with the specific pattern obtained from the pure culture of Lb The amplification products were separated by the Lab-on-a-Chip (LoaC) capillary electrophoresis carried out on a 2100 Bioanalyzer from Agilent Technologies using the DNA 7500 LabChip kit (Agilent Technologies Sample preparation and chip loading was performed according to manufacturer’s instructions DNA fragments were separated electrophoretically and data elaborated by 2100 Expert Software were automatically visualized as peaks in an electropherogram and bands in a gel-like image Each chip included a sizing ladder containing 10 reference fragments ranging from 50 to 7,000 bp flanked by an upper (10,380 bp) and lower (50 bp) marker plantarum 5BG in olives (CFU/g) or in brine (CFU/ml) was calculated on the basis of the number of identified colonies The challenge test was assessed to evaluate the effectiveness of Lb plantarum 5BG to control and/or inhibit pathogens; a wild strain of L belonging to the culture collection of the Department of the Science of Agriculture monocytogenes was stored at -20°C in Nutrient broth (Oxoid) supplemented with 33% sterile glycerol (J.T Before each assay the strain was grown twice in Nutrient broth incubated at 37°C for 24 h to attain an early stationary phase (ca the microbial culture was centrifuged twice at 8,000 rpm for 15 min at 4°C; the broth was discarded and the pathogen suspended in a sterile saline solution (0.9% NaCl) Olive bag samples of both SET1 and SET2 were inoculated with L monocytogenes through a sterile syringe; the ratio inoculum/brine was ca in order to achieve an initial concentration of L Olive bags were stored at 4°C for 3 months Both olives and brines were periodically analyzed to monitor the total mesophilic count monocytogenes on Listeria Selective Agar Base (Oxoid) supplemented with Listeria selective supplement (37°C for 24–48 h) (Oxoid) The analyses were performed in duplicate (two bags) over two independent experiments and repeated twice for each bag Table olives were subjected to a time intensity descriptive sensory evaluation according to the information provided ISO 13300-1 (2006), modified as follows. The panelists were selected based on their sensory skills (ability to accurately determine and communicate the sensory attributes of a food product) (Meilgaard et al., 1999) panelists were trained into the sensory vocabulary and into the identification of attributes The panel members were asked to base their judgment evaluating color (spots The panel members were asked to give a score from 1 to 9 to color and odor; a score of five was set as the break point The assignment of the score was based on the following hits: Color: 9 = green color typical of the cultivar The panel members were also asked to give a score for the overall quality (where 9 = excellent All data are presented as mean values ± standard deviation (SD) expressed as Log CFU/g of pitted olives or Log CFU/ml of brines and physico-chemical data were compared by using the one-way factor analysis of variance (ANOVA) Significant differences (p < 0.05) among groups were determined by using the post hoc LSD Fisher test Paired comparisons were analyzed by Student’s t-test (p < 0.05) The L. monocytogenes count was modeled through the equation of Weibull, as re-parameterized by Mafart et al. (2002): where LogN is the count over the time t (Log CFU/ml); LogN0 the inoculum (Log CFU/ml); δ the time for a 1 Log CFU/ml decrease of the bacterial population; p the shape parameter (p > 1 downward curve; p < 1 The results were also fitted through the Weibull equation, modified by Bevilacqua et al. (2008) for the evaluation of the survival time: the time after which the population is below the detection limit All statistical analyses were carried out using STATISTICA 6.0 software (StatSoft software package Spanish-style fermented Bella di Cerignola desalted olives provided by the industry were used in the present study (pH: 4.67 ± 0.07; firmness: 62.4 ± 11.6 N/g; color parameters L∗ 55.73 ± 3.40, a∗ -0.86 ± 0.34 b∗ 39.34 ± 4.13). The evolution of pH on olive fruits packaged in PE bags in brine during storage at 4°C is presented in Figure 1 after the 5-days brining in the presence of the preserving strain the olive pH lowered to 4.50 ± 0.03 (p < 0.05) The pH of brines showed values ranging from 4.28 ± 0.02 to 4.27 ± 0.13 in SET1 and from 4.39 ± 0.03 to 4.55 ± 0.06 in SET2 During the entire storage period pH values of inoculated olives and brines were significantly lower (p < 0.05) with respect to chemically acidified control Changes in pH of Bella di Cerignola Spanish-style olives packaged in PTE bags (olive/brine ratio Means and standard deviations were obtained from measurements made in duplicate packages from 2 different experiments (n = 4) Instrumental firmness of olives is shown in Figure 2 olive firmness remained stable (p > 0.05) in both sets firmness of inoculated olives (SET1) remained stable (p > 0.05) until day 180 after that significantly decreased (p < 0.05) firmness of olives significantly decreased already at day 120 (p < 0.05) bio-preserved olives showed higher (p < 0.05) values of firmness compared to control olives Instrumental firmness of bio-preserved (SET1 black bars) Bella di Cerignola Spanish-style olives packaged in PTE bags (olive/brine ratio Means and standard deviations were obtained from measurements made on three different olives analyzed from duplicate packages per each experiment (n = 12) Variation of color parameters of olives during storage determined comparable (p > 0.05) total color differences (ΔE∗) between sets with average values of 9.5 ± 2.4 and 10.3 ± 3.0 for SET1 and SET2, respectively. Although color parameters varied (p < 0.05) during storage, a similar trend was observed in both sets (Figure 3) Evolution of color parameters Luminance L∗ (A) green-red a∗ (B) and blue-yellow b∗ (C) in SET1 (bio-preserved) and SET2 (control) Bella di Cerignola Spanish-style olives packaged in PTE bags (olive/brine ratio Means and standard deviations were obtained from measurements made on nine different olives analyzed in duplicate packages per each experiment (n = 18) The bio-preserving strain population remained stable on olives until the end of storage while a decrease was observed in brines In control SET2 none of the REP-PCR profiles of the analyzed colonies was comparable to the Lb Changes of the LAB population and survival of the bio-preserving strain Lb plantarum 5BG on olives (A) and in cover brines (B) of SET1 Bella di Cerignola Spanish-style olives packaged in PTE bags (olive/brine ratio Means and standard deviations were obtained from measurements made in duplicate packages from two different experiments (n = 4) Regarding the other microbial populations, the evolution of the total mesophilic count during olive storage is showed in Figure 5 A significant (p < 0.05) increase of counts was observed in control SET2 while counts remained almost unvaried (p > 0.05) in SET1 until 1 year The corresponding values of the brines (data not shown) appeared to be higher than those found on the pulps during the entire observation period Evolution of mesophilic bacteria in Spanish-style olives pulp packaged in PTE bags and stored at 4°C: SET1 (bio-preserved) Along with the prevailing LAB populations monitored on olive fruits yeasts were present in both sets during the whole experiment at average values of 5.25 ± 0.88 log CFU/g and 5.30 ± 0.42 log CFU/g for SET1 and SET2 and never attained the break-point (6 log CFU/g) In brines a similar trend was observed with comparable (p > 0.05) yeast populations found in SET1 (6.34 ± 0.58 log CFU/ml) and SET2 (6.30 ± 0.67 log CFU/ml) and Enterobacteriaceae were always below the detection limit The data of L. monocytogenes were fitted through the Weibull model to assess if the presence of Lb. plantarum could affect both the survival and the shape of the death kinetics (Table 1 and Figure 6). Table 1 reports the fitting parameters for SET1 and SET2 inoculated with the pathogen The Weibull model is characterized by three main parameters the first reduction time (δ) and the shape parameter (p) The first reduction time is similar to the D-value for the linear thermal death kinetic and can be used as a simple index of how a treatment affects the survival of the model microorganism monocytogenes experienced a δ of 40.07 ± 0.91 days in the control SET2 thus suggesting a prolonged survival; however plantarum created conditions that strongly affected L monocytogenes and reduced δ to 5.30 ± 0.86 days This reduced survival was the result of a significant change in the shape of the death kinetic as suggested by the shift in the shape parameter (p) the shape parameter was 4.72 ± 0.79 whereas in SET1 this parameter was reduced to 0.94 ± 0.08 and the shape of the death kinetic completely changed Weibull parameters (±standard error) for the death kinetic of L monocytogenes in brines and on olive surface monocytogenes in brines (A) and on olive surfaces (B) The lines represent the best fitting through the Weibull equation: SET1 (bio-preserved) and SET2 (control) A modified approach of the Weibull equation, proposed by Bevilacqua et al. (2008) contains the survival time of the model organism monocytogenes experienced a survival time of 58.77 ± 3.70 days in the control SET2 and 36.63 ± 1.29 days in the brine inoculated with Lb a significant reduction of δ (from 35.70 ± 1.10 to 6.37 ± 1.24 days) an effect of the shape parameter and a decrease of the survival time (from 50.90 ± 1.47 to 18.43 ± 1.12 days) were observed and metallic like odors during the entire observation period Sensory analysis: evolution of the color in Spanish-style olives packaged in PTE bags and stored at 4°C: SET1 (bio-preserved) Sensory analysis: evolution of the odor in Spanish-style olives packaged in PTE bags and stored at 4°C: SET1 (bio-preserved) both samples revealed a gradual decrease; however the control SET2 was rejected by panelists after 115 days while the bio-preserved olives recorded a longer storage (at least 5 months) Sensory analysis: evolution of the texture in Spanish-style olives packaged in PTE bags and stored at 4°C: SET1 (bio-preserved) Evolution of the overall sensory quality in Spanish-style olives packaged in PTE bags and stored at 4°C: SET1 (bio-preserved) In fact, the bio-preserving strain, well adapted in the brine environment, replaced the indigenous LAB population, survived for 1 year and allowed to reach pH values lower than 4.3 in brine as required by the Codex Alimentarius standard (CODEX/COI, 2013) The correlation between pH values and olive color is well known since low pH values are associated with a light color (Garrido-Fernández et al., 1997) the lower pH of SET1 could be related to good score for color as also confirmed by the instrumental measurements Bio-preserved olives showed changes similar to control olives preserved in chemically acidified brine containing ascorbic acid Finally, the taste was the other relevant sensory parameter better preserved in bio-preserved olives. Although the score in the initial part of the storage was lower in SET1 samples, the panelist always recorded an equilibrated taste without any excessive bitter or acidic perception probably due to the β-Glucosidase activity of Lb. plantarum 5BG, which is able to hydrolyze bitter glucosides into no bitter compounds (Lavermicocca et al., 1998) the panelists underlined a vinegary and ethanolic perception responsible for the lower score after 115 days This paper represents a valuable contribution for a possible scale-up of bio-preservation of table olives in order to avoid chemical preservatives and/or detrimental thermal treatments The approach hereby proposed is based on the use of a bio-preserving Lb plantarum strain able to replace wild microbiota and persist at concentration higher than 6 Log CFU/g on packaged Spanish-style olives during refrigerated storage The environmental stress conditions generated in olives – low pH values presence of the bio-preserving strain – influenced the death kinetic of L Results obtained in this study are promising even if further efforts are required to validate this approach on other olive varieties All authors wrote and approved the manuscript This research was financed by “Cluster Tecnologici Regionali” Regione Puglia FSC 2007–2013 The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest – RETE DI LABORATORI PER L’INNOVAZIONE NEL CAMPO DEGLI ALIMENTI FUNZIONALI (codice n Accordo di Programma Quadro in materia di Ricerca Scientifica Intervento “Reti di Laboratori Pubblici di Ricerca” an ecological approach to improve the safety and shelf-life of foods,” in Communicating Current Research and Educational Topics and Trends in Applied Microbiology Google Scholar Salmonella enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging Arroyo-López Survival of Listeria monoctytogenes and Staphylococcus aureus in synthetic brines temperature and sugar through the approach of the Design of the Experiments PubMed Abstract | CrossRef Full Text on Escherichia coli O157:H7 and Listeria monocytogenes on raw portioned tomatoes Biotechnological innovations for table olives Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20°C Table olive fermentation using starter cultures with multifunctional potential Occurrence of Listeria monocytogenes in green table olives Growth of acid-adapted Listeria monocytogenes in orange juice and in minimally processed orange slices Stability of sorbic and ascorbic acid in packed green table olives during long-term storage as affected by different packing conditions CODEX/COI (2013) Commission Regulation [EC] (2007). 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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) distribution or reproduction in other forums is permitted provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited in accordance with accepted academic practice distribution or reproduction is permitted which does not comply with these terms *Correspondence: Maria R. Corbo, bWFyaWFyb3NhcmlhLmNvcmJvQHVuaWZnLml0 Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. 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To learn more or to opt out, click "Further Information". 17 Jan 2025 19:30:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Audace Cerignola won 3–1 over Giugliano on Fri The current head to head record for the teams are Giugliano 0 win(s) Who won between Giugliano and Audace Cerignola on Fri 17 Jan 2025 19:30:00 GMT?Audace Cerignola won 3–1 over Giugliano on Fri 17 Jan 2025 19:30:00 GMT.InsightsHave scored 5 goals in their last 5 matches Giugliano is playing home against Audace Cerignola on Fri 06 Apr 2025 13:00:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Audace Cerignola won 2–0 over Cavese on Sun The current head to head record for the teams are Cavese 0 win(s) Have scored 6 goals in their last 5 matches Who won between Cavese and Audace Cerignola on Sun 06 Apr 2025 13:00:00 GMT?Audace Cerignola won 2–0 over Cavese on Sun 06 Apr 2025 13:00:00 GMT.InsightsHave scored 9 goals in their last 5 matches Cavese is playing home against Audace Cerignola on Sun 19 Apr 2025 16:30:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Juventus Next Gen won 3–1 over Cavese on Sat The current head to head record for the teams are Juventus Next Gen 1 win(s) Who won between Juventus Next Gen and Cavese on Sat 19 Apr 2025 16:30:00 GMT?Juventus Next Gen won 3–1 over Cavese on Sat 19 Apr 2025 16:30:00 GMT.InsightsHave scored 10 goals in their last 5 matches Juventus Next Gen is playing home against Cavese on Sat News release from Vestas Mediterranean Madrid has placed a 25 MW order for the Ascoli Satriano and the Cerignola wind parks to be located in Apulia Italy The contract includes the supply and installation of six V136-4.2 MW as well as an Active Output Management (AOM) 4000 agreement for the maintenance and service of the wind park over the next 14 years “We are pleased to consolidate our partnership with Vestas with these projects Inergia reached 225 MW in the wind sector” a key player in the production of electricity from renewable sources in Italy This project is a new example of the versatility of our technology to optimise our customers’ business case while assuring greater competitiveness when coming to auctions” Vestas has secured more than 1.6 GW of contracts derived from auctions in Italy where it has installed over 4.7 GW since 1991 accounting for a market share of more than 40 percent Turbine delivery and commissioning are planned for the last quarter of 2022. For more information, please contact: Cristina Tejón Communications and Marketing Professional Vestas Mediterranean M +34 689 64 83 91 Email: crtca@vestas.com About Vestas Vestas is the energy industry’s global partner on sustainable energy solutions and service onshore and offshore wind turbines across the globe and with more than 151 GW of wind turbines in 86 countries we have installed more wind power than anyone else Through our industry-leading smart data capabilities and unparalleled more than 129 GW of wind turbines under service and exploit wind resources and deliver best-in-class wind power solutions Vestas’ more than 29,000 employees are bringing the world sustainable energy solutions to power a bright future For updated Vestas photographs and videos, please visit our media images page on: https://www.vestas.com/en/media/images We invite you to learn more about Vestas by visiting our website at www.vestas.com and following us on our social media channels: 27 Apr 2025 18:00:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Avellino won 2–1 over Team Altamura on Sun The current head to head record for the teams are Avellino 1 win(s) Have scored 4 goals in their last 5 matches Who won between Avellino and Team Altamura on Sun 27 Apr 2025 18:00:00 GMT?Avellino won 2–1 over Team Altamura on Sun 27 Apr 2025 18:00:00 GMT.InsightsHave scored 8 goals in their last 5 matches Avellino is playing home against Team Altamura on Sun The current head to head record for the teams are Turris 1 win(s) Turris is playing home against Benevento on Sun 19 Apr 2025 16:30:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Trapani won 1–0 over Benevento on Sat The current head to head record for the teams are Benevento 2 win(s) Who won between Benevento and Trapani on Sat 19 Apr 2025 16:30:00 GMT?Trapani won 1–0 over Benevento on Sat 19 Apr 2025 16:30:00 GMT.InsightsHave scored 7 goals in their last 5 matches Benevento is playing home against Trapani on Sat 19 Apr 2025 16:30:00 GMT?.css-1txiau5-AnswerContainer{color:var(--GlobalColorScheme-Text-secondaryText2);}Monopoli won 3–2 over Giugliano on Sat The current head to head record for the teams are Monopoli 2 win(s) Have scored 14 goals in their last 5 matches Who won between Monopoli and Giugliano on Sat 19 Apr 2025 16:30:00 GMT?Monopoli won 3–2 over Giugliano on Sat 19 Apr 2025 16:30:00 GMT.InsightsHave scored 3 goals in their last 5 matches Monopoli is playing home against Giugliano on Sat World Subscribers only Romania enters government crisis amid election World Subscribers only In Zurich the leaf blower war or the anti-'woke' backlash World Subscribers only Germany's Friedrich Merz is embracing pragmatism World Subscribers only Founder of Sant'Egidio community fears next pope could undo Francis's legacy Opinion Subscribers only 'Russian gas and Europe is an old story that ended badly Economy Subscribers only Europe's steel industry flattened by crisis World Subscribers only How European countries plan to fund defense efforts France Subscribers only Macron announces citizens' convention on school schedules France Subscribers only 21 charged over French prison attacks as investigation narrows in on drug traffickers France Subscribers only French mosque stabber was driven by 'morbid fascination,' prosecutor says France Subscribers only At the trial of Kim Kardashian's robbers Videos World expos: From Paris 1855 to Osaka 2025 Videos How the Trump administration is attacking scientific research in the US Videos Tesla cars set on fire in Las Vegas as calls to boycott Musk's company grow worldwide Videos Can France's nuclear deterrent protect Europe Opinion Subscribers only 'The American dream is dying' Editorial European call to aid foreign researchers is too modest Opinion Subscribers only John Bolton: 'The term chaos is commonly used to describe the top of the Defense Department' Magazine Subscribers only Tracking down the pianos taken from French Jews during the Nazi Occupation Magazine Subscribers only Eve Rodsky the American helping couples balance the mental load Magazine Subscribers only Desecration or more glory Joan Didion's private diaries are revealed Magazine Subscribers only For Jewish cartoonist Joann Sfar 2025."> Pixels Subscribers only Golden Owl solution is revealed but leaves players of 31-year hunt disappointed Pixels Subscribers only Secrets of decades-long Golden Owl treasure hunt to be revealed Lifestyle Inside Chanel's French leather workshops Culture Subscribers only The marvelous bronzes of Angkor on display at the Musée Guimet in Paris the Camorra in Naples and the 'Ndrangheta in Calabria new violent criminal clans are intimidating the city of Foggie and its surroundings Their eradication has become a 'national emergency' for the authorities at a crime scene in a technicolor Wild West landscape: There were azure blue skies a disturbing atmosphere permeated this corner of countryside like the moments that precede the fury of gunfire in Western movies 2017 – a sunny Wednesday – and four bodies were found lying on the edge of the railroad tracks swallowed by the tall grass are honored by a stele with a discreet flower: Aurelio and Luigi Luciani Mario Luciano Romito was the "boss." Matteo De Palma was his nephew Was the "massacre of San Marco in Lamis," as the media called it had sent an unusual letter to the highest officials of the Italian government The magistrate confided that he felt abandoned; he warned of the "long trail of blood" that threatened to cover the northern part of the Puglia region if the clans continued to rule with impunity Hooded killers executed the boss and his nephew near the small train station when the two Luciani brothers' white Fiat van approached as they went to work The two farmers were executed in the same location by the hitmen You have 91.44% of this article left to read Lecture du Monde en cours sur un autre appareil Vous pouvez lire Le Monde sur un seul appareil à la fois Ce message s’affichera sur l’autre appareil Parce qu’une autre personne (ou vous) est en train de lire Le Monde avec ce compte sur un autre appareil Vous ne pouvez lire Le Monde que sur un seul appareil à la fois (ordinateur En cliquant sur « Continuer à lire ici » et en vous assurant que vous êtes la seule personne à consulter Le Monde avec ce compte Que se passera-t-il si vous continuez à lire ici Ce dernier restera connecté avec ce compte Vous pouvez vous connecter avec votre compte sur autant d’appareils que vous le souhaitez mais en les utilisant à des moments différents Nous vous conseillons de modifier votre mot de passe. 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The current head to head record for the teams are Crotone 2 win(s) Crotone is playing home against Turris on Sat The tragic case involving the death of 20-year-old Natascia Pugliese in Foggia has sparked a significant investigation into possible negligence by health centre workers died on September 4 after being admitted to the health centre with serious injuries from a scooter accident The investigation is now focused on 20 nurses as authorities attempt to determine whether there was any medical malpractice involved in her care The situation became even more tense following Pugliese’s death when her family and friends the workers had to lock themselves in a room for their safety An autopsy is scheduled to take place tomorrow The nurses involved in the investigation will be allowed to appoint consultants for the autopsy procedure suggesting that they are preparing for a detailed legal defense an internal inquiry is underway to assess the circumstances surrounding the young woman’s treatment and whether any protocols were violated.