Device placed over the bottom outlet of the lye solution tanks to prevent the olives from spilling out when the lye solution or wash water is removed.

Further lye penetration after the lye solution has been removed which may occur during the first few hours of washing the olives with water.

Vacuum device for transporting olives and brine between vessels or work lines inside a table olive processing or packing facility.

Process where olives are darkened in colour, usually by soaking in several lye solutions and aerated water.

Sodium hydroxide solution which has already been used for prior lye treatment of olives and which is reconstituted for further treatment.

Lye solution kept at refrigerated temperature, used to optimise and control lye treatment.

Low-strength solution of sodium hydroxide.

Sodium hydroxide solution used to remove the bitterness from green olives and to prepare them for pickling as Spanish-style or Sevillian-style green olives.