The cultivation and processing of table olives is an important sector of the Mediterranean agro-food economy, both from an economic and environmental point of view. A previous life cycle analysis highlighted the hot spots of the table olives sector, with particular reference to Spanish-style green table olives. This study, which uses LCA methodology, aims to quantify the environmental impact related to the cultivation and production of Californian black-ripe olives, underlining the critical points. The analysis of the results will provide a solid base from which to identify suggestions for improvements – i.e. rationalizing energy consumption and materials to achieve savings and benefits. These improvements will arguably be useful not only from an environmental but also from an economic point of view.