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Among storage methods, the following are the most commonly used and effective: in brine: infusion of salt water (which preserves them from being easily contaminated by yeasts and molds). Olive oil added to the brine is essential for flavor and preservation of olives. Refrigeration is required to keep the olives soft and juicy [125]. in oil: infusion of olive oil. Water added to the oil keeps the olives from becoming soggy and weakens the pitting when olive oil is added to the storage container. Does not keep as well as the brine, but convenient for removal of the olives for immediate eating.

Olives can be kept fresh and at optimal ripeness for prolonged periods by controlling the temperature in which they are stored. Olives are often stored in the coolrooms of a food storage facility. Olives are regularly stored in coolrooms at temperatures below 7°C (50°F) to prolong shelf life. Small quantities (one jar or one carafe) of olives are often stored in a deep freezer at about -18°C (-0.5°F) or in pre-frozen bags with other foods [124].

More durable than olives packed in olive oil, vacuum packed olives are placed in airtight containers which are then vacuum sealed. Vacuum-packed olives do not deteriorate rapidly but are good for enhancing the shelf life of a final product. Vacuum-packed olives and olives stored in oxygen-free atmosphere prolong the shelf life.

Maturation is necessary to reach the optimal state of ripeness or maturity, which is derived from a chemical process called ripening. Wine is the main product from which any solid could be extracted via pressing and winemaking. d2c66b5586