Ripe olives storage liquids reuse during the oxidation process

Storage of ripe olives in liquids with high acetic acid content under anaerobic conditions led to glucose accumulation, low ethanol, and high chemical oxygen demand (GOD). In contrast, low acid concentrations and anaerobic conditions produced a high level of ethanol and slightly lower COD while aerobic conditions produced low glucose, ethanol and GOD. Surface color of ripe olives improved when storage liquids were used in the second washing of the darkening step. Firmness also increased with increasing proportion of storage liquids reuse, although olives from highly acidic media were softer than those stored in low acid media.