The aim of this research is to study the effects of different storage conditions on Spanish (alkaline debittering) and natural (directly brined) green olives. Laboratory-processed olives were stored in 6% brine or in a vacuum bag without brine, at 6 or 20°C. After 18 months, natural olives showed higher microbial and olive oil stability than NaOH-treated olives. The lower pH (<4.80) and higher total phenol content (0.2 g/100 g wet pulp) influenced positively the long shelf life of natural olives. The packaging in 6% NaCl brine and in a vacuum bag stored at 20°C gave better performance, while growth of psychrophilic spoilage bacteria occurred at cold temperature.
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