## 2 Materials and Methods  
### Table Olive Samples  
This study was organized in two phases: the first phase focused on commercial olive control, and the second phase on mycotoxin inoculation. In the first phase, various tests were conducted on three commercial table olive samples to verify the effectiveness of the ELISA test under the conditions applied in this study. In the second phase, other samples obtained from the farm \"Ficacci\" located in Central Italy were used to confirm the observations obtained from commercial samples through appropriate analyses, to verify the contamination of the two mycotoxins (aflatoxins and ochratoxins).  
The tests were conducted on four shipments (two in 2020 and two in 2021), each consisting of three batches (in total twelve samples) immediately stored at 4 \({}^{\circ}\)C. The samples were as follows:  
First shipment  
-   Nocellara del Belice (Castel Vetrano method) batches no. (335/20-402/20-409/20).  
-   Nocellara Etnea (natural method) batches no. (217/20-233/20-259/20).  
-   Bella di Cerignola (Sivigliano method) batches no. (A-B-C without identification).  
-   Irtana Bianca (natural method) batches no. (492/1999/19-502/19).  
Second shipment  
-   Nocellara del Belice (Castel Vetrano method) batches no. (335/20-402/20-409/20).  
-   Nocellara Etnea (natural Method) batches no. (217/20-233/20-259/20).  
-   Bella di Cerignola (Sivigliano method) batches no. (049/20-074/20-161/20).  
-   Irtana Bianca (natural method) batches no. (492/19-499/19-502/19).  
Third shipment  
-   Nocellara del Belice (Castel Vetrano method) batches no. (408/21-422/21-474/21).  
-   Corservolea Nera (Californian method 1 st drying) batches no. (024/22-047/22-056/22).  
-   Bella di Cerignola (Sivigliano method) batches no. (033/21-326/21-341/21).  
-   Hojiblanca Nera (Californian pitted method) batches no. (002/22-182/22-498/21).  
Fourth shipment  
-   Nocellara del Belice (Castel Vetrano method) batches no. (408/21-422/21-474/21).  
-   Hojiblanca Nera (Californian pitted method) batches no. (002/22-182/22-498/22).  
-   Bella di Cerignola (Sivigliano method) batches no. (033/21-326/21-341/21).  
-   GR 2177 (Californian pitted method) batches no. (one lot).  
The debittering methods differed depending on whether the olives were green or black. For green olives, the methods used were the following:  
-   The Sivigliano method eliminates the bitterness of raw olives by using a sodium solution. This treatment takes between eight and fifteen hours, depending on the temperature utilized, the size of the olives, and the degree of ripeness. This is followed by repeated washing to remove the soda [29].
* The Castelvetrano method, also known as the'soda method,' is organized in the following stages: sorting of the olives by size and quality, application of the sodium-saline solution, softening, and fermentation [30].
* The natural method is organized in the following stages: sorting the olives by size and quality, crushing and stoning (optional), brine immersion, fermentation, packaging, and pasteurization (optional) [31].
* For black olives, the methods used were as follows:
* The Californian method involves sorting the olives, immersing them in brine, treating them with soda and air oxidation, washing, and treating with ferrous salts. Then, they are newly immersed in brine, pasteurized (optional), packaged, and sterilized [32].