The main purpose of the processing of table olives is the removal, at least partially, of the natural bitterness of the fruit in order to render it edible. The preparation of Spanish-style green olives after harvesting involves cleaning followed by debittering using NaOH solution, washing with water, a lactic acid fermentation step and finally canning. Wastewaters originating from table olives processing industries pose an important environmental threat, as they are characterized by a very high organic load and high concentration of phenolic compounds, which are toxic to living organisms. In this communication, the chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-Style green olives processing was investigated. Phenolic compounds, organic acids, amino acids and total sugars along with common physicochemical parameters were determined in order to appraise the specific features of each individually produced wastewater. (c) 2007 Elsevier B.V. All rights reserved.