Physical characteristics of fruit,Fruits of cylindrical/conical shape ending in a marked papilla, with robust and glossy skin and bright green/greenish-yellow colour.,
Flesh firm and succulent.,Flesh slightly cracked, with whole stones, succulent.,
Organoleptic characteristics of fruit,Subtle fruity aroma, lack of an oily taste.,
Slightly bitter and spicy taste. If the olives are flavoured, the tastes of the seasonings can be discerned.,Slightly bitter and spicy taste, complemented by the flavour of the filling ingredients.,Slightly bitter and spicy taste. If the olives are flavoured, the tastes of the seasonings can be discerned.,
Quality characteristics of fruit,All the olives belong to the quality categories ‘Extra’ and ‘Select’ and the minimum admissible size is 181/200 fruit per kilogram. Defective fruit in both categories account for less than 7 % of the net weight of the olives.,
Brine characteristics,The brine contains up to 8,5 % sodium chloride, has a pH of 3,8 to 4,0 and minimum acidity of 0,8 %.,
Net weight of fruit preserved in brine,At least 65 % of the weight of the final product.,At least 55 % of the weight of the final product.,At least 65 % of the weight of the final product.,