**4. Conclusion**

A successful olive treatment depends on different factors. The olive cultivars show different fermentation behaviours when directly brined. In fact, besides the correct application of manufacturing practices, the knowledge of the chemical and physical characteristics of olive cultivar used and its attitude to treatments are decisive. A more complete knowledge of the olive cultivars is necessary to bring fermentation to a successful condition and attain a good final product. A correlation between each method and chemical-physical composition of

each cultivar is needed. Moreover, the presence of potential pathogens detected in all olive treatments by several authors suggests the necessity of pH control, following good hygienic practices throughout the process, and the necessity of a heat treatment of traditional products which are often empirically performed. Control and verification systems should be employed in order to guarantee a safe and hygienic product.

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