Frequently Asked Questions

Definition of Table Olives

According to the International Olive Oil Council (1991), table olives are the fruit of specific varieties of the cultivated olive tree, which are harvested at the proper stage of maturation and quality, such that after processing they yield a well-preserved and edible product. During processing, various other products and good-quality aromatic substances may be added. Each processing method aims to remove the phenolic glycoside “oleuropein”, which gives the olive fruit a bitter taste and makes it inedible. 

Which are the qualitative characteristics of table olives? 

The qualitative characteristics of table olives are:

  • CORE: The core (pit) must be easily removable when the fruit is chewed or during coring.
  • SUGAR CONTENT: The high content of the pulp in fermentable elements is an advantage and ensures successful fermentation.
  • OIL CONTENT: It must be as low as possible, approx. 20% or less. 

 

How many olive sizes are there? 

There are several different olive sizes, depending on the variety. Olives are classified in regards to their size by number of units per kilogram. The table below presents the various olive sizes. 

1

Atlas

70-90

2

Super Mammoth

91-100

3

Mammoth

101-110

4

Super Colossal

111-120

5

Colossal

121-140

6

Giants

141-160

7

Extra Jumbo

161-180

8

Jumbo

181-200

9

Extra Large

201-230

10

Large

231-260

11

Superior

261-290

12

Brilliant

291-320

13

Fine

321-350

14

Bullet

351-380

Which production management system do you follow? 

We follow an Integrated Production Management System. 

Why is the table olive fruit processed before consumption? 

The olive fruit cannot be consumed directly from the tree. It must first be processed, where in various natural (traditional) or chemical ways the phenolic glycoside “oleuropein” is removed, as this is what gives unprocessed olives their bitter taste.