Spiral-shaped bacteria capable of developing a pH value above 4.6, some of which produce toxins.

Gram-positive bacteria which can metabolise lactic acid and raise pH and may thus prepare the way for other spoilage.

Rod-shaped, gram-positive bacteria which convert sugars into lactic acid.

Carbohydrates found in olives which can be assimilated by the micro-organisms that develop during the fermentation of olives or other products.

Bitter quality, characteristic of fresh olives.

Abnormal fermentation characterised by an olfactory sensation reminiscent of rotten leather caused by the mixing of the volatile fatty acids.

Olfactory–gustatory sensation reminiscent of soil or dust.

Olfactory sensation perceived directly or retronasally, characteristic of olives that have undergone a process of rancidity.