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Palabras clave – provistas por la editorial

table olives; starter cultures; GC-MC analysis; volatile composition; bitterness; consumer willingness to pay; descriptive sensory analysis; green-olive flavor; “Manzanilla” cultivar; pit hardening; regulated deficit irrigation; panel performance; panelist; black ripe table olives; sensory descriptors; sensory profile; fermentation; microbiological changes; organoleptic; physicochemical; Clostridium; logistic regression; acid-adapted strains; predictive models; fermented vegetables; undefined biodiverse starters; autochtonous cultures; lactic acid bacteria; Lactobacillus pentosus; Tonda di Cagliari; table olive; phenolic compounds; oleuropein; LAB; yeasts; fermented food; probiotic table olives; non-dairy probiotics; sodium; potassium; calcium; magnesium; iron; phosphorus; darkened by oxidation olives; Miller’s protocol; Crews’ protocol; post-digest re-extraction; minerals; sea salt; PGI; iodized salt; functional food; composition; nutritional properties; polyphenols; sensory analysis; chlorophyll; pigments; allomerization; alkaline treatment; phytyl-chlorin; phytyl-rhodin; Bella di Cerignola; brines; microbiological quality; user-friendly spreadsheet; producers; bioaccessibility; mineral nutrients; pigment composition