concept · updated 2026-05-19
Pasteurization of Table Olives
Pasteurization of Table Olives
Pasteurization need is driven less by jar size and more by process design: pH after equilibrium, salt, acidity, preservatives, packaging, shelf-life target, and whether the product is ambient or refrigerated.
Current practical rule
For Victoria retail jars, especially green Halkidiki in glass 500g/1kg, pasteurization is the safer commercial choice for shelf-stable retail/export products.
IOC/COI reference captured
The current note records IOC/COI-derived values: treated olives under pasteurization/sterilization may have pH up to about 4.3; natural olives pH up to about 4.3; pasteurization reference minimum 15 PU for treated/natural/dehydrated/shrivelled olives; oxidized black olives in hermetic containers require sterilization rather than simple pasteurization.
Risks and trade-offs
• Benefits: stability, reduced swelling/fermentation risk, longer shelf life, buyer confidence.
• Costs: equipment/process cost, possible texture/colour/aroma changes, packaging heat tolerance issues.
• Must be validated by food technologist/HACCP and lab tests.