Chief metabolite converted during the fermentation of olives and other vegetables via the conversion of sugars by lactic acid bacteria.

Valve placed at the bottom of aboveground fermenter tanks which, when opened, allows the olives and liquid to be emptied.

Device which blocks the passage of a fluid through a pipe or tank.

Any device used to conduct a liquid. In the context of table olive processing, it is particularly to move brine, brine and olives or any other solution used at processing facilities.

Large vessel similar to a fermentation tank in which the olives undergo lye treatment.

Concrete or metal tank housing concentrated salt or brine used as the basis for preparing dilute brine.

Process of topping up the lye concentration of used lye solution for subsequent reuse.

Length of time (approximately 24 hours) that harvested olives are left before applying lye solution to avoid sloughing during lye treatment. Holding is necessary for the Manzanilla (Manzanillo) variety, especially at the start of the season.