Preservation in brine of green or turning colour olives


  • A. Garrido Fernández Instituto de la Grasa (CSIC), Sevilla
  • M. Brenes Balbuena Instituto de la Grasa (CSIC), Sevilla
  • P. García García Instituto de la Grasa (CSIC), Sevilla
  • M. C. Duran Quintana Instituto de la Grasa (CSIC), Sevilla



Fermentation, Green olive, Preservation, Review (paper), Table olive, Turning colour olive,


Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presence of yeasts is always observed, although only a few species are systematically found. Lactic acid bacteria (cocci and lactobacilli) depends on the cultivar and the NaCI concentration (a level over 8% is inhibitory for them). The presence of Gram-negative bacteria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids prevents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoided in send sensitive cultivars.


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How to Cite

Garrido Fernández A, Brenes Balbuena M, García García P, Duran Quintana MC. Preservation in brine of green or turning colour olives. Grasas aceites [Internet]. 1996Jun.30 [cited 2024May25];47(3):197-206. Available from:




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