Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures

► The effect of NaCl, KCl, and CaCl2 on Spanish green table olives was assayed. ► Using NaCl, KCl, and CaCl2 mixtures lead to fortified products with good sensory characteristics. ► High levels of Na led to increased acidity and saltiness while Ca to bitterness perception. ► The process can be applied to any set of qualities required by producers or consumers.