Procedure for packing and sterilizing olives and product of olives in brine packaged and sterilized in metallic container. # Includes the stages of; a) introduction of the olives (1) in metal containers (2), b) addition of brine (4) to the containers (2) of stage a), c) tight sealing of the containers (2), being carried out said closure, preferably by steam injection, and d) sterilization of the containers (2) of step c), and is characterized by the fact that said containers (2) include a cover with film (3) sealed by "peel" -off ”, and by the fact that, in step b), the addition of brine (4) to the containers (2) is carried out by providing a head space (“ e ”) of at least 1 mm , the percentage by weight of brine (4) of the containers (2) being greater than 40% of the net weight, and due to the fact that the sterilization of step d) is carried out in an autoclave by means of a cycle that includes a sterilization phase that is carried out at a temperature of the set of olives (1) and brine (4) between 118 ° C and 125 ° C, applying a back pressure in the car chamber code greater than 2.3 bar, for a period of time between 15 and 30 minutes.Procedimiento para envasar y esterilizar aceitunas y producto de aceitunas en salmuera envasadas y esterilizadas en envase metálico.#Comprende las etapas de; a) introducción de las aceitunas (1) en envases (2) metálicos, b) adición de salmuera (4) a los envases (2) de la etapa a), c) cerrado hermético de los envases (2), llevándose a cabo dicho cerrado, preferiblemente mediante inyección de vapor, y d) esterilización de los envases (2) de la etapa c), y se caracteriza por el hecho de que dichos envases (2) incluyen una tapa con película (3) de sellado por peel-off, y por el hecho de que, en la etapa b), la adición de salmuera (4) a los envases (2) se lleva a cabo proporcionando un espacio de cabeza (e) de por lo menos 1 mm, siendo el porcentaje en peso de salmuera (4) de los envases (2) superior al 40% del peso neto, y por el hec