Influence of the type of calcium salt on the cation absorption and firmness of black ripe olives

The preservation of olives intended for processing as black ripe olives must be done in a salt-free environment although it involves the use of calcium addition to retard olive softening. Calcium chloride and calcium lactate were added by up to 1600 mg Ca L^?1 (i) in the preservation liquid of olives before darkening and (ii) in the cover packing brine. The highest texture and calcium absorption were found in the latter case. In addition, the sensory characteristics of the final product were not affected by the use of any of the calcium salts studied at concentrations of up to 1600 mg Ca L^?1. Calcium chloride and calcium lactate can be employed to obtain higher texture and calcium content in black ripe olives, although it is advisable to add the cation to the cover packing brine of pitted olives rather than to the preservation liquid.