The present invention refers to a method for olive smoking, comprising the following steps: pre-treating olives until they reach a salt content comprised between 1 and 4%; smoking salted olives through exposure to smoke coming from the burning without flame of wood sawdust; packaging smoked olives. Further, the invention concerns the smoked olives obtained according to said smoking method.

A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous erythrosine solution; (v) washing olives; (vi) pasteurizing the olives.