Olives and Olive Oil - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 493

Table 26.5. Trade preparations of table olives. 1

Processing

Main Trade 2,3
Preparations

Main Cultivars
Used 2,3

Alkaline
Pretreatment Trade Preparation Olive Type Fermentation Other Treatment Preservation

Treated olives
Treated green olives in brine Green Spanish-style Manzanilla,

Gordal

Yes Complete

or
partial in
brine

In brine with addition or
not of acidifying agents

Treated olives turning color in
brine

Turning
color

Treated black olives Black

Natural olives
Natural green olives Green Complete

or
partial in
brine

In brine with addition or
not of acidifying agents Natural olives turning color Turning

color

No

Natural black olives Black Greek-style Conservolea

Dehydrated and/or shriveled olives
Dehydrated and/or shriveled
green olives

Green In brine or partially

dehydrated in dry salt
and /or by heating or by
any other technological
process

Dehydrated and/or shriveled
olives turning color

Turning
color

Yes (mild)
/No

Dehydrated and/or shriveled
black olives

Black Black olives in

dry salt

Mergaritiki

Olives darkened by oxidation
Black olives Green

Turning
color

Californian-
style

Mission Yes/No Darkened by

oxidation in
an alkaline
medium

In hermetically sealed
containers subjected to
heat sterilization; they
shall be of a uniform
black color

Specialities Castelvetrano-

Style

Nocellara del
Bellice

Olives may be prepared by means distinct from, or additional to, those set forth
above. They retain the name “olive” as long as the fruit used complies with the
general definitions laid down in the trade standard applying to table olives

Picholine-
Style

Picholine

Green ripe
olives

Mission,
Manzanilla

Source: 1 IOC (2004); 2 Garrido-Fernandez et al. (1997); 3 Rejano et al. (2010).