Advances in the microbiology of table olives: a scientific meeting

The scientific meeting “Advances in the Microbiology of Table Olives”, held in Matera (Italy) in September 2025, was the first dedicated forum to bring together researchers and stakeholders in the industry to address current knowledge and future priorities in table olive fermentation. The conference highlighted the central role of microbiology in determining product quality, safety, and functional potential, with sessions covering the impacts of climate change, microbial diversity, -omics approaches, flavor development, starter cultures, spoilage control,.educed-salt processes, and innovative packaging. Participants emphasized the need for standardized methods, data sharing, metagenomic databases, biobanks, and stronger research networks. Applied priorities included functional and probiotic olives, novel starter cultures, improved monitoring systems, and strategies to prevent spoilage while ensuring safety in low-sodium and brine-free products. The meeting fostered collaboration and established a strategic framework to guide interdisciplinary and translational research in the table olive sector.