Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

► Dairy and olive Lactobacillus plantarum strains evaluated as starter for table olive fermentation. ► Forty-nine strains typed and investigated for the presence of β-glucosidase gene. ► L. plantarum strains tested for phage resistance. ► Six selected strains were investigated for phenotypic characteristics. ► L. plantarum strains could be used as debittering and fermentative agent.