Black Table Olives from Northeastern Region of Turkey: The Composition and Nutritive Value

Six olive cultivars (Butko, Gorvela, Kara Sati, Kizil Sati, Kizil Butko and Otur) were investigated for the first time in terms of total phenolic content, oil percentage, fatty acid composition and antioxidant activity. Analysis was performed on the flesh part of the raw black olive fruits. The total phenolic content was estimated with the Folin—Ciocalteu assay and antioxidant activity with β-carotene linoleate model system. The fatty acid analysis was performed by gas chromatography. There were statistically important differences among olive cultivars in terms of all searched parameters. The fatty acid results showed that all cultivars characterized by high level of oleic acid (63.49–77.18%). The antioxidant activity and total phenolic content was the highest in cv. Kara Sati as 73.88% and 53.46 μg GAE/mg dry weight basis. The antioxidant activity was correlated with the amount of phenolics found in samples.