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

Although olives are widely appreciated fruits, they require complex post-harvest processing to become edible. Traditional table olive processing methods, such as Spanish, Greek, and Californian styles present drawbacks, such as extensive chemical usage, prolonged processing times, substantial wastewater generation, and sensory and nutritional losses. This review critically analyzes the literature to address these challenges, emphasizing the need for innovative technological approaches and sustainable practices. Nonconventional intensification technologies, including power ultrasound (US), high-pressure processing (HP), and pulsed electric fields (PEF), as well as sustainable substitutions of conventional processing agents, advanced wastewater treatments and valorization approaches were focused on. Mechanisms of action and key processing parameters were discussed to provide potential advantages of each approach for the overall processing of table olive. US, PEF, and HP have shown promising potential in enhancing processing efficiency (reducing debittering time by up to 40%) and reducing environmental impacts (chemical usage and wastewater generation). Nonetheless, significant knowledge gaps remain because most available studies focus predominantly on single-stage processes, highlighting the need for broader research across the entire processing chain. Thus, the presented perspectives could benefit the global table olive industry and promote market competitiveness while meeting increasing consumer demand for healthier and environmentally responsible food products.