Table olives: cultivars, region and identity 111 There has also been a growing trend towards the development of functional foods. In this field, probiotic olives have been developed through the addition of beneficial microorganisms such as Lactobacillus. In the non-food sector, the bioactive compounds in olives show potential for application in nutraceuticals, cosmetics and active packaging, due to their antioxidant and antimicrobial properties. In general terms, all the products described above contribute to the valorisation of by-products from the olive industry, which is an essential aspect of the transition to circular economy models. These models can help reduce the amount of waste produced, create economic value and promote sustainability. 6. Conclusions The table olives produced in the Trás-os-Montes region represent much more than a traditional food; they are an element of identity deeply linked to the region’s agricultural, cultural and landscape heritage. The preservation of native cultivars and traditional olive groves therefore plays a strategic role in conserving biodiversity, enhancing rural areas and affirming the authenticity of Portuguese agri-food products. Scientific studies carried out over recent decades have shown that these olives possess unique physico-chemical, sensory and microbiological characteristics, as well as high functional potential associated with the presence of bioactive compounds. At the same time, traditional fermentation processes have proved important not only for producing distinctive products, but also as a source of microorganisms with probiotic and technological potential. The growing demand for authentic, sustainable and health-promoting foods creates new opportunities for adding value to Trás-os-Montes table olives in specialised markets and segments with higher added value. In this context, the application of new technologies for processing, preserving and valorising by-products could help to increase the sector’s competitiveness, promote circular economy models and strengthen the environmental and economic sustainability of the sector. However, significant challenges remain regarding the preservation of traditional olive groves, adaptation to climate change – in particular to increasing water scarcity – and the need to deepen scientific knowledge of numerous local cultivars that are as yet poorly characterised. It is therefore essential to continue the work of surveying, characterising and enhancing the value of this olive-growing heritage, whilst fostering collaboration between research, producers and the local community. 7. Acknowledgements This work was funded by the ‘SuMONT – Sustainability of the value chains of traditional olive groves and nuts in Mediterranean mountain areas’ project (Ref. NORTE2030-FEDER-01820600, funded by the European Regional Development Fund (ERDF) through the NORTE 2030 Programme. This work was funded by national funds through the FCT/MCTES (PIDDAC): CIMO UID/00690/2025 (10.54499/ UID/00690/2025) and UID/PRR/00690/2025 (10.54499/ UID/PRR/00690/2025); SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). National funding from the FCT – Foundation for Science and Technology, through Nuno Rodrigues’s institutional programme for the recruitment of scientific staff. 8. References Garrido-Romero, M., Díez-Municio, M., & Moreno, F. J. (2025). Exploring the Impact of Olive-Derived Bioactive Components on Gut Microbiota: Implications for Digestive Health. Foods, 14(14), 2413. https://doi.org/10.3390/foods14142413 López-López, A., Moreno-Baquero, J. M., & Garrido-Fernández, A. (2023). Impact of Salt Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging. Foods, 12(19), 3561. https://doi.org/10.3390/foods12193561
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