StamOil
Taggiasca olives in brine
Training Objective
To support Ligurian producers of Taggiasca table olives in enhancing the value of their territory, reducing risks associated with uncontrolled spontaneous fermentations, and ensuring product quality, safety, and typicity.
Within the project, selected starter cultures were developed specifically for local productions, capable of addressing microbiological issues while preserving the distinctive characteristics of the olives.
Description
The project involved the analysis of the microbiota present in olives and the study of the role of different microbial populations in the fermentation process. Suitable strains were isolated and selected to act as starter cultures, with the aim of preserving terroir identity while optimizing the aromatic profile and sensory quality.
The expertise developed now enables the application of similar approaches to other fermented products, supporting companies in the controlled management of fermentation processes.
LOCATION & PERIOD
Completed in 2023 – Italy
CALL
Project funded under the Regional Rural Development Programme 2014–2020, Measure 16.02
PARTNERS
- Coldiretti Imperia
- MICAMO Lab (spin-off – University of Genoa)
- ACTIVE CELLS (research organization in the biotechnology sector)
- Olive-producing companies: Bassan, Siffredi, and Fazio
FOCUS
The development of the operational procedure for the production and use of the starter addresses two key needs: enabling small companies to produce their own starter cultures independently, and ensuring availability for those that prefer not to invest in the necessary technologies and equipment.
In the STAMOIL project, technology intelligently meets nature—respecting its processes while guiding them toward optimal results.