The invention relates to a method that permits the optimisation of organoleptic properties, in particular colour, in fruit and vegetables containing chlorophyllous pigments. For this purpose, the method is based on known techniques, such as treatment with compounds containing Zn, improving the obtained results, by means of a treatment with a buffer acid solution. In this way, products can be produced having a permanent bright green colour, without exceeding the quantity of Zn that is legally permitted, while leaving other organoleptic characteristics, such as taste, unaltered. The method can be applied, in particular, to green table olives, and preferably to green tables olives processed by means of alkaline treatment and without fermentation.
