Agriopoulou S. auteur aut IRD Tarapoulouzi M. auteur aut IRD Boat M. A. B. auteur aut IRD Rebufa C. auteur aut IRD Dupuy N. auteur aut IRD Theocharis C. R. auteur aut IRD Varzakas T. auteur aut IRD Roussos Sevastianos auteur aut IRD Artaud J. auteur aut IRD text journalArticle eng text/pdf reformatted digital access Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the present study, the image analysis of stones of six main Greek protected designation of origin (PDO) table olive varieties was performed for the control of their authentication and discrimination, with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis, cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics. specialized Greek PDO table olive varieties chemometric analysis OPLS-DA discrimination authenticity adulteration geographical origin quality safety GRECE 054 10 8 1829 [16 p.] 2021 https://www.documentation.ird.fr/hor/fdi:010082740 10.3390/foods10081829 [F B010082740] https://www.documentation.ird.fr/hor/fdi:010082740 https://horizon.documentation.ird.fr/exl-doc/pleins_textes/2021-10/010082740.pdf IRD - Base Horizon / Pleins textes 2021-10-06 2025-02-24 fdi:010082740 fre