A ‘greener’ way to take the bitterness out of olives

Read the full story at Science Daily.

Olives are staples of the Mediterranean diet, which has been linked to a reduced incidence of cardiovascular disease, Alzheimer’s disease and other conditions. However, freshly picked olives are very bitter and require curing or processing to make them palatable, using lots of water and, sometimes, harsh chemicals. Now, researchers have found a more environmentally friendly way to remove bitter phenolic compounds from olives.

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