Bella di Cerignola Clostridium Crews’ protocol GC-MC analysis LAB Lactobacillus pentosus Miller’s protocol PGI Technology: general issues Tonda di Cagliari acid-adapted strains alkaline treatment allomerization autochtonous cultures bioaccessibility bitterness black ripe table olives brines calcium chlorophyll composition consumer willingness to pay darkened by oxidation olives descriptive sensory analysis fermentation fermented food fermented vegetables functional food green-olive flavor iodized salt