Act or process designed to protect a product by keeping its chemical and organoleptic characteristics stable during marketing.(Minimum packing requirements are correct weight, good appearance, size uniformity, good organoleptic characteristics and colourless brine in transparent packs.

Packing defect caused by the development of fermentation microbial flora under the fruit skin.

Seed enclosed in the stone of the olive.

Device for measuring the density of solutions which in table olive processing is related to the concentration of the sodium hydroxide or sodium chloride.

Sheet spread underneath olive trees during harvesting to keep the olive fruits off the ground and to facilitate harvesting.

Person employed to harvest the olives.

Barrel fitted on a tanker for transporting oil.

Mass of bubbles that rise to the top of olive vats and which stick quite closely together. They may be caused by fruit respiration, development of micro–organisms, or aeration of brines or other solutions used in table olive processing.