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Spoilage And Deterioration Of Table Olives

Table olives should be nutritious, tasty and safe to eat. The growth of micro-organisms (like bacteria and yeasts) and oxidation, can cause spoilage in table olives.

Micro-organisms are usually introduced during processing under poor hygienic conditions. If the levels of micro-organisms get controlled early in the processing, the risk of spoilage can be avoided.

Oxygen […]

Maturity States Of Table Olives

Raw olives go through three states of maturity, to be processed into table olives. Green ripe, deep purple and finally black.

The harvesting of the olives depends on the region and the variety. During the process of the ripening stages, changes in texture and firmness occur.

The green ripe olives are in a stage […]

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