الفهرس 
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Abstract
The present study concentrates on comparing and modifying the traditional method usually used for olive pickling in Egypt with the Spanish-Style method and studying the pickling characteristics of the olive fruits used in this investigation.
Two olive varieties (Toffahi and Azizi) were used in this work for pickling using two processes , the brine solution (the tradional one )and lye-treatment + 0.05% sorbic acid (the modified Spanish. Sty1 method) to produce green pickled olives. Moreover , ripe Toffahi was used for producing black pickled olives using the same pickling processes.
Ripening of the olive was carried out by storing the samples in 10% brine solution in glass container at room temperature for 5 months.