Chemometric characterisation of the fats released during the conditioning processes of table olives

► Five types of fats released during the conditioning process of table olives have been characterised. ► Fats from pitting or stuffing olives with vegetable products were moderately degraded. ► Fats from stuffing olives with animal origin and from factory sewers were highly degraded. ► Analysis included parameters suggested by Commission Regulation EC n° 2598/91 and n° 79/202. ► Chemometric analysis discriminated between the diverse fats released during olive processing.