Incoming batches of olives crudely packed in brine are subjected to a homogenization process in respect to their initial brine content, by replacing the brine with fresh brine until the olives have a waste lye value less than 0.05N and a pH of about 3.8. These olives are pitted leaving an open cavity and the removed plugs are saved. A stuffing of anchovy meat, tuna-fish or pepper mixed with a texturizing agent such as an aqueous solution of sodium aliginate is prepared and the olives are stuffed with it. The stuffing has an aqueous solution of calcium chloride dripped on it to gel its surface and the filled cavities are closed with the saved plugs of olive. The stuffed olives are packed into containers, macerating fluid is added and the contained olives packed in macerating fluid are thermically pasturized to sanitize and stabilize them.
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