This specific thesis aims to conduct a Life Cycle Assessment (LCA) of table olive production, incorporating innovative actions at various stages of the production process. A study and analysis of biotechnological methods for processing table olives is carried out within the context of the Bioeconomy. Subsequently, an analysis and selection of the main industrial equipment in a processing and production unit for Greek and Spanish-style table olives is performed. After selecting the equipment used in the facility, the consumption of electricity, water, and chemical raw materials is calculated, along with the corresponding waste generated. Following this, a Life Cycle Assessment is conducted at various stages of the table olive production process to assess whether the introduction of new technologies has a positive environmental impact. The innovative technologies analyzed include the use of specific bacterial cultures at the initiation of fermentation, the use of heating elements during fermentation, the use of ultrasound, the use of alternative salts during fermentation, and the use of KOH for debittering. The study concludes that the greatest action to reduce the environmental impacts of table olive processing and production is by introducing new technologies at the pasteurization stage. The use of KOH instead of NaOH in debittering, or the use of CaCl2 instead of NaCl in fermentation, does not, on its own, reduce the environmental burden of the process. KOH has a greater environmental burden as a raw material than NaOH, and CaCl2 has a greater environmental burden than NaCl.