Fermentation process in which a large quantity of gas is released, leading to abundant foaming. It is associated with gas-pocket formation.

One of various stages into which the fermentation of green Spanish-style or Sevillian-style olives is divided according to the pH values and predominant microbial flora in each one.

Process where olives are placed directly in brine (without any lye treatment) until they are fit to be eaten.

Stage after the fermentation of processed olives.

Period after fermentation when the pH rises, free acidity decreases and propionic bacteria develop.

Set of practices designed to achieve suitable physico-chemical conditions for fermenting and/or storing olives.

Characteristic colour of olives exposed to air in the upper part of the fermentation or storage vats. The fruit is also usually wrinkled to varying degrees.

Coccus-shaped (circular), gram-positive bacteria which produce lactic acid.