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Making table olives more sustainable: processing methods and green intensifying technologies.

Vitor Mathias Muneratto¹, Tiago Carregari Polachini¹

¹Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Department of Food Engineering, São José do Rio Preto Campus, São Paulo State University (Unesp), São José do Rio Preto, São Paulo State, Brazil.

Critical Reviews in Food Science and Nutrition

|June 24, 2026

Summary

This summary is machine-generated.

Traditional table olive processing is inefficient and environmentally taxing. Innovative technologies like ultrasound (US), high-pressure processing (HP), and pulsed electric fields (PEF) offer sustainable solutions, reducing processing time and waste.

Keywords:

High-pressure pulsed electric field sustainable table olives ultrasound

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Area of Science:

Food Science and Technology
Sustainable Processing
Agricultural Innovations

Background:

Traditional table olive processing methods (Spanish, Greek, Californian) involve significant chemical use, long processing times, and generate substantial wastewater.
These conventional methods can lead to sensory and nutritional losses in the final product.
There is a growing need for sustainable and efficient alternatives in the global table olive industry.

Purpose of the Study:

To critically review innovative technological approaches for table olive processing.
To analyze nonconventional intensification technologies and sustainable processing agents.
To address challenges associated with traditional table olive processing, focusing on efficiency and environmental impact.

Main Methods:

Literature analysis of innovative processing technologies: power ultrasound (US), high-pressure processing (HP), and pulsed electric fields (PEF).
Review of sustainable substitutions for conventional processing agents and advanced wastewater treatment methods.
Discussion of mechanisms of action and key processing parameters for each technology.

Main Results:

US, PEF, and HP show potential to significantly enhance processing efficiency, reducing debittering time by up to 40%.
These technologies can decrease chemical usage and wastewater generation, minimizing environmental impact.
The reviewed approaches offer advantages for the overall table olive processing chain.

Conclusions:

Innovative technologies like US, PEF, and HP present promising solutions for more sustainable and efficient table olive production.
Further research is needed across the entire processing chain, as current studies often focus on single stages.
Adopting these advanced methods can benefit the global table olive industry, meeting consumer demand for healthier, eco-friendly products.