The following prefeasibility study sought to determine the feasibility of implementing a plant to produce a sauce based on black olives. The product was chosen because of the increasing demand for healthy products. A market study was carried out and it was determined that the target public is people between 18 and 55 years of age from socioeconomic levels A and B with an organic product consumption behavior. Subsequently, the specific demand for the project was calculated using segmentation criteria and adjustment factor. In addition, the plant location was determined, where the Ranking of factors method was used for macro- and micro-location, resulting in the department of Lima and the district of Lurin. In the next chapter it was determined that the capacity of the plant would be 152 293 containers of finished product, the bottleneck being the liquefaction process. Subsequently, the mi...