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

We report the results of the effect of some technological corrections, experimented during a three year study, designed to avoid the main processing problems of naturally processed olives. The following processing parameters were kept constant throughout time: salt (2 and 4%), pH (acidification with lactic acid to pH=4), fermenting temperature (25°C) 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.