Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

► The use of statistical modelling techniques allowed the optimisation of the fermentative process as a function of diverse chloride salts combinations. ► Results show that an appropriate lactic acid process can also be obtained with lower sodium content. ► CaCl2 affected the microbiological and physic-chemical profile of fermentation, reducing overall microbial growth. ► The partial substitution of NaCl by KCl or CaCl2 did not represent a microbial safety risk for the fermented olives.