This course will cover the pickling process for green and black olives as well as olive paste. Quality parameters related to the pickled olives will also be considered. Olive oil extraction using different techniques i.e. hydraulic, centrifugal and selective filtration (senolia method) will be explained. Factors affecting the pressed olive oil quality will be covered. Processing of olive by-products such as olive meal or pomace, olive water and soap making will be discussed.