"Classification of table olives into one of three trade categories – Extra/Fancy;"Classification of table olives into one of three trade categories – Extra/Fancy; First/1st/Select; Second/2nd/Standard – subject to the defects and tolerances cited in IOC standards."

See tamaño.

Atmosphere with a composition of gases different to that of air, designed to improve the keeping conditions of olives or any other food product.

See atmósfera protectora.

Device for collecting samples (liquid and/or olives) from fermenters or other vessels holding olives.

Attribute associated with the consistency of olives. If it is very high, the olives are considered hard, if very low, they are considered soft.

Sodium chloride solution in which a fermentation process has taken place, irrespective of whether it continues to hold the same olives.

Sodium chloride solution prepared by adding potable water to salt or concentrated brine. It is the initial brine in which the olives are placed and is the medium in which the olives are fermented/stored.