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This study aims to evaluate the use of a multiple-strain cocktail (<i>Lactiplantibacillus plantarum, Candida norvegica,</i> and <i>Wickeramomyces anomalus</i>) as a starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetics was analysed by using a 2^k Factorial Design. The acidification was affected by all the variables tested with the veraison degree as the most significant one; in fact, neither salt concentration nor the presence of the starter was able to improve the acidification kinetics when unripe fruits were used.