Seville researchers develop low-sodium, nutrient-enriched stuffed olives

Researchers at the Instituto de la Grasa de Sevilla (IG-CSIC) have developed a method to produce stuffed olives with up to 50% less salt while increasing essential nutrient content. By reformulating the packaging brine with potassium, calcium, and magnesium salts, the team has enhanced the nutritional profile without altering the traditional characteristics of the food.

This innovation focuses on the packaging phase rather than the fermentation process. A standard 30-gram serving of these olives, which typically provides about 18% of the recommended daily sodium intake, would see that amount reduced to approximately 9% with the new formulation.

The addition of minerals aims to provide specific health benefits: potassium for blood pressure control, calcium for bone health, and magnesium for metabolic, muscular, and nervous system functions. This development aligns with health recommendations to reduce sodium consumption to mitigate risks of hypertension and cardiovascular disease.