Dataset supporting the article “Effect of preservation method, covering brine, and storage time on chemical and quality characteristics of naturally fermented Manzanilla green table olives”

This dataset contains information on the chemical characteristics (pH, titratable acidity, organic acids, polyols, phenolic compounds, volatilomes) and quality parameters (surface color, brine color, and texture) of Manzanilla table olives, which were naturally processed and stored for up to 12 months under different storage conditions. Its purpose is to validate the research findings related to the article “Effect of preservation method, brine cover, and storage time on the chemical and quality characteristics of naturally fermented green Manzanilla table olives.