Website Manager: Georgios Psarras Table Olive Workshop, November 3rd, 2011 Introduction: Table olives are one of the most important traditional fermented food and basic component of the  Mediterranean diet contributing significantly to the economy of the Mediterranean countries. The great nutritional  value of table olives, in conjunction with their flavor and taste, has been well established. Olives are a unique,  pure and natural product, essential for a healthy lifestyle, since they are low in calories, high in vitamins A, B1, B2  and C, and also in iron and calcium, all necessary for the normal function of the human body. Moreover,  aminoacids present are essential to human nutrition and mono-unsaturated fatty acids, (also present in olives) can  help fight heart disease.   The Workshop: The organizing committee of the conference, in close cooperation with the participants of  PROBIOLIVES project has decided to organize a workshop on table olives as a parallel event of the conference.  PROBIOLIVES project is an EU funded project under the 7th Framework Programme within the specific call for  research funding for SME associations (FP7-SME-2008-2-243471). The aim of the project is to improve the  traditional fermentation process as implemented by the table olive industry today, and develop a high added value  functional food, based on starter cultures of lactic acid bacteria exhibiting probiotic properties, resulting in a more  consistent and reliable quality of the final fermented table olives, while exerting beneficial effect on human health  in the long term. More information about the project can be found at the project's web site: www.probiolives.eu  OLIVEBIOTEQ conference participants are expected to benefit by getting knowledge on the latest advances of  table olive processing, a quite interesting overview of new high added value functional products based on table  olives attractive to consumers who are interested in naturally processed foods with great impact on their health.  The workshop will also address other aspects of table olive processing including reduced salt olives and  nutraceutical properties of traditional table olive preparations, through presentations by important invited speakers  from table olive producing countries.   Registration: Participation in Table olives workshop is free of charge. However, for logistic purposes, attendees  will have to inform the conference secretariat about their intention to participate, by marking the relevant box at  OLIVEBIOTEQ registration form.