“Cornezuelo” dressed olives in a traditional way are highly valued for their excellent organoleptic characteristics but bear the drawback of low stability. In this study Cornezuelo dressed olives were treated with four different high hydrostatic pressure (HHP) treatments (400MPa for 5 and 10min and 600MPa for 5 and 10min respectively, A, B, C and D respectively). Changes in physico-chemical properties were measured in treated and not treated olives during the storage under ambient temperature conditions (up to 335days).Treated olives showed higher stability (pH and free acidity values) and firmness but no significant differences were observed for colour. The control samples obtained low values for sensory analysis after 120days of storage, not accomplishing the conditions for the market after 186days. The treatment A samples obtained higher overall punctuations while treatments B, C and D samples did not reach much better punctuations than control ones in the sensory analysis.In summary, in the present study, the results showed that only one of the high pressure treatments extended the shelf life of the Cornezuelo dressed olives following the traditional recipe.