The olive is one of the richest in nutritional value food ever. When consumers buy edible olives but also after they buy them, they should be aware of certain basic information:
- On every packing, olive origin must be referred
- Black Olives are not Kalamon Olives (there are 2 different types of olives).
- Time of preservation of packed olives depends on various factors such as type of packing, preservation conditions, type of olive etc.
- Pasteurized and sterile products have low percentage in salt (glass vase, cans).
- Olives are not products with specific expiration date. However, avoid consuming non-pasteurized olives a year after their production.
- Packings that have not been submitted to thermal processing or pasteurization (plastic vessels, vacuum bag etc.) should be kept in a cool and shady place.
- Pasteurized products should be preserved in the refrigerator after their opening (about 4οC).
- Choose packings of companies which apply Quality Management System during product production. (e.g. ISO, HACCP).
