Mary Odai Ali *¹, Mohammed Al-Azem ¹, Akram Al-Ahmad ¹, and Abeer Jawhar²

¹ Department of Food Engineering Technologies, Faculty of Technical Engineering, Aleppo University, Aleppo, Syria.

² Researcher at the General Authority for Agricultural Scientific Research, Aleppo, Syria.

(*Corresponding author: Eng. Mary Ali. E-Mail: maryodaiali@gmail.com).

Received: 20/01 /2026               Accepted: 22/04 /2026

The study was conducted in the laboratories of the Food Engineering Technology Department, Faculty of Technical Engineering, University of Aleppo, between 2024 and 2025. The study involved treating green table olives of the Kaissy variety using two methods; The Spanish method (processed olives) and the traditional method (natural olives) were used to study the most important chemical quality characteristics (moisture, ash, oil, salt, total acidity, pH), physical characteristics (firmness), and sensory characteristics (taste, texture, color) of olives processed by both methods, in addition to monitoring their changes during the 8-month storage period. The analysis results indicated an increase in the percentage of ash in both processed and natural olives compared to their initial levels in fresh olives, regardless of the processing method, while the oil content decreased during the storage period. Furthermore, the moisture content of olives processed using the Spanish method increased, whilst no significant difference was observed in moisture content for natural olives. the results showed that natural olives are of higher quality in terms of high acidity and firmness, nevertheless olives processed using the Spanish method were distinguished by desirable sensory characteristics such as the absence of bitterness and the ability to consume them immediately after processing and fermentation.

Keywords: Quality specifications, Processing methods, Storage period, Kaissy, Table olives.

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