Olives are among the most beneficial items of food items on earth, but after buying them, consumers need to know some basic informations:
It is mandatory to indicate the origin of the olive in each package.
Black Olives are not Kalamata Olives (there are 2 different types of olive).
Small olives are less black than larger ones.
The shelf life of packed olives depends on various factors such as the type of packaging, maintenance conditions, the type of olives and so on.
Pasteurized and sterilized products are low in salt (glass jars, cans).
The olives that have completed the fermentation stage are suitable for eating.
Also, the olives that have completed the fermentation stage are more delicious.
Olives are not products that have a specific expiration date, however, avoid eating olives from unpasteurized packages after one year of their production.
Unpacked or pasteurized packages (plastic container, vacuum bag etc.) should be stored in a cool and shady place.
The pasteurized products should be kept in the refrigerator after opening (about 4 ° C).
Prefer packaging by companies that implement a Quality Management System during production of the product (eg ISO, HACCP).
Greece, as a Mediterranean country, produces significant quantities of table olives. The most important varieties of olive grown in Greece are: