Despite the growing market of the «Arbequina» cultivar of green table olive, there are some trebles related to the low acidity and relative high pH values in the finished product. A comparative study has been carried with this cultivar in spontaneous and controlled fermentation, using strains of lactic bacteria isolated from marketed samples, which has been identified always as Lactobacillus plantarum. starting from the main physical, chemical and microbiological parameters determined in the experiences, some changes in the usual technique of fermentation for the «Arbequina» olives are proposed.
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Torre et al. (1993) studied this question.
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