Belt in the packing line used to sort defective olives.
Building specially designed to house the lye treatment tanks.
Large-volume vessel where the olives undergo oxidation.
Automatic piece of equipment specifically designed to select or draw off olives by colour and which can be adjusted to the depth of colour.
Machine that transmits vibrations to the tree branches to dislodge the olives.
Machine that uses diverging cables to draw off small olives not intended for processing as table olives.
Extent to which the lye solution penetrates through the flesh of the olives over time.
Device used in the food industry to pasteurise preserved and packed foods whose characteristics require the application of temperatures below 100 degrees Centigrade.