Quality improvement of naturally green table olives by controlling some processing parameters

The results of making some technological corrections, designed to avoid the main processing problems of naturally processed olives are reported. The following processing parameters were kept constant throughout time: salt (2 and 4%), pH (acidification with lactic acid to pH=4), fermenting temperature (25degreesC) and brine level. Results indicate that pH did not exceed the threshold of 4.5, while there was a weak free, combined and volatile acidity. Sugar and polyphenol diffusion into the brines was higher in the 2% brined olives than in the 4% ones. Gas pockets were not recorded, while a low incidence of irreversible shrivelling was noted only in the 4% brined olives. Panelists rated the olives as excellent for firmness and for residual bitter taste, and expressed a slight preference for 4% olives, because they were saltier