concept · updated 2026-05-19
Table Olives QA Release Controls
Table Olives QA Release Controls
This page is the practical release gate for Victoria table olive batches before offer, sample dispatch or shipment. It supports Green Halkidiki Olives, Kalamata / Natural Black Olives and Pasteurization of Table Olives.
Minimum release checks
• pH in the balanced final product.
• NaCl % in brine/product equilibrium.
• Titratable acidity.
• Lot traceability and brine age.
• Container integrity: lid seal, leakage, swelling, corrosion, brine clarity and fill/headspace.
• Sensory defect screen by trained internal panel before release.
Baseline targets to verify
• Treated olives: Codex baseline NaCl ≥5.0% and pH ≤4.3 in balanced packing brine/juice.
• Natural olives: Codex baseline NaCl ≥6.0% and pH ≤4.3.
• Pasteurized treated/natural olives: pH ≤4.3 with salt by GMP.
• Dehydrated/shrivelled olives: NaCl ≥8.0%.
These are operating intelligence, not final legal/technical validation. Recipes outside baseline need documented equivalent safety from a food technologist, lab and authority/buyer requirement.
Defect training list
Zapateria, putrid, butyric/propionic, rancid, musty/moldy, abnormal fermentation, excessive bitterness/salt/acidity, soft texture, gas pockets/blisters.
Operating action
Create a one-page batch release sheet per SKU with fields for product, lot, packaging, pH, NaCl %, acidity, defects, container check, COA/lab reference, release decision and responsible person.
Related
• Kalamata / Natural Black Olives