A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

► NaCl can be totally or partially substituted by KCl and CaCl2 in black olive fermentation. ► All combinations of chloride salt mixtures result in vigorous lactic acid fermentations. ► The effectiveness of the process is limited by the organoleptic acceptability of the final product. ► Reduction of NaCl by 50% with KCl produce olives with lower salt content and good sensory characteristics.