Olives are widely used across various cuisines and are valued for their unique flavor and nutritional benefits. Olive oil, extracted from olives, is a key ingredient in Mediterranean diets and is also used as a base for many sauces and dressings. The fruit itself is consumed in various forms—whole, sliced, or as part of tapenade and salads. Olives are also known for their health benefits, particularly their high content of antioxidants and healthy fats. Due to their rich nutritional profile, olives are often included in various therapeutic and cosmetic products.
Our range of olive products:
Whole Green Olives
Whole Black Olives
Olive Oil
Olive
Microbiological Parameters
Total Plate Count (TPC): Indicates the total number of viable microorganisms. A low count suggests good hygiene and minimal spoilage.
Yeast and Mold Count: Ensures that the olives are free from spoilage-causing yeast and molds, particularly in brined or fermented olives.
E. coli: Ensures that the olives are free from this harmful pathogen, which can cause foodborne illness.
Salmonella: Detects the presence of this pathogen, which is critical for food safety.
Listeria Monocytogenes: Ensures the olives are free from this harmful bacterium, particularly important for ready-to-eat products.
Enterobacteriaceae: A group of bacteria that can indicate poor hygiene or potential spoilage.
Chemical Parameters
Free Fatty Acids (FFA): In olive oil, a low level of free fatty acids (less than 0.8%) indicates better quality. Higher acidity signifies deterioration.
Peroxide Value (PV): Measures the extent of oxidation in olive oil or olives. Low peroxide values indicate freshness and minimal rancidity.
Fatty Acid Profile: Determines the composition of fatty acids in olive oil. High-quality olive oil has a balanced composition, rich in monounsaturated fats (oleic acid).
Polyphenols (Antioxidants): High levels of polyphenols indicate fresh, high-quality olive oil with beneficial antioxidant properties.
Moisture Content: For olives, a lower moisture content (less than 5%) indicates better preservation and reduces the risk of microbial contamination.
Chlorophyll and Carotenoids: The levels of these pigments help determine the olive oil’s quality. Higher chlorophyll levels typically indicate fresher, greener oils.
Pesticide Residue: Tests for harmful pesticide residues to ensure that the olives are safe for consumption.
Heavy Metals (Lead, Cadmium, Mercury): Tests for toxic metals to ensure that the olives do not exceed the permissible limits set by food safety regulations.
Physical Parameters
Size and Shape: Olives are graded for size and uniformity. Consistency in size is important for marketability and processing.
Color: The color of olives indicates ripeness and quality. High-quality olives should have uniform color (green, purple, or black depending on the variety) with no discoloration or defects.
Firmness and Texture: The olives should be firm but not overly hard. A texture analyzer can be used to determine the consistency of the olive flesh, which is a sign of ripeness and quality.
Oil Yield (for Oil Production): A high oil yield is indicative of good quality olives that are ripe and fresh.
Bruising and Defects: Olives should be free from bruising, cuts, or other defects that can impact the quality and shelf life.
Sensory Parameters
Taste (Flavor Profile): The taste is one of the most important indicators of olive quality. High-quality olives are typically well-balanced, with pleasant bitterness, fruitiness, or pepperiness, depending on the type.
Aroma (Smell): Fresh olives or olive oil should have a fruity, pleasant aroma, while any rancid or off smells indicate poor quality.
Bitterness: The bitterness level should be balanced—too much bitterness could indicate poor handling or oxidation, while too little might suggest over-ripeness.
Pungency: Olive oil should have some level of pungency (spiciness) that reflects its freshness and antioxidant content, especially in cold-pressed oils.
Appearance: Visual inspection for uniformity in color, absence of defects, and overall presentation.
Brine and Salt Content (for Table Olives)
Brine Salinity: For olives preserved in brine, the salt concentration should be optimal (around 8-12%). Too much salt can make the olives too salty, while too little can affect preservation.
pH Level: The pH of the brine should typically be between 4.5 and 6 for proper preservation. A lower pH ensures a more stable, safe product by preventing bacterial growth.
Storage and Shelf-Life Parameters
Storage Conditions: The temperature and humidity conditions under which olives are stored must be controlled to ensure they do not spoil or degrade in quality. Ideal storage temperature for fresh olives is around 10°C (50°F).
Shelf-Life Testing: Olives or olive oil should be tested over time to assess their longevity. Sensory attributes, such as taste and aroma, are evaluated during this period.
Oxidation Stability (for Olive Oil): Olive oil should have good oxidative stability, meaning it resists rancidity and deterioration over time.
Phytosanitary and Safety Testing
Pest and Disease Testing: Olives should be inspected for pests like fruit flies or fungal infections. Certification of being pest-free is essential for international export.
Chemical Contaminants (Mycotoxins): Testing for mycotoxins is important, especially for olives from regions where fungal contamination is more common.
Fumigation (if required for export): Some regions require olives to be fumigated to eliminate any pest contamination before export.
Traceability and Certification
Certification of Origin (PDO/PGI): Olives with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) must meet strict quality standards and traceability to their place of origin.
Organic Certification: If olives are certified organic, they should meet all organic farming standards and be free from synthetic pesticides, fertilizers, or genetically modified organisms (GMOs).
