TABLE OLIVES FOR STUFFING AND ADDITIVES

Table olives for stuffing and additives.

As distributors of Chr Hansen, a leading company in bacteria, we have different bacteria or association of lactic acid bacteria to achieve the best results of pH, free and combined acidity parameters in the dressing process of green olives.

We boast more than 30 years’ experience using lactic acid bacteria with highly positive results that endorse their high standards. In spite of this, and given that the table olive sector has evolved considerably in the processes of harvesting, “cochura” (caustic hydrolysis), washing, etc., Chr Hansen, with our collaboration and that of our customers, maintains a line of R+D+i to improve the behavior of these bacteria in order to obtain an increasingly better product and avoid risk areas with undesired fermentation of other bacteria.

We can provide customers our support with:

We also offer the necessary additives for the best preservation of both black and green olives.

In the specific case of unpasteurised or sterilised olives, we have developed in-house blends for this purpose.

All these mixtures are controlled by health inspections and audits by IFS Food and IFS Logistics (food safety certifications).

These mixtures are:

In order to bring different flavours to the olives (packaging brine) we can offer:

Always adhering to IFS Food safety standards, we have developed our own fillings in our R&D department for:

Amongst other fillings, the following are worthy of special mention:

E-Numberless Glutamate Aroma: Due to the imperious need to find a substitute to replace monosodium glutamate, our R&D department has developed a glutamate aroma that has been widely accepted in the sphere of table olives.

Salt-reducing aroma: also, given the great consumer demand for low-salt products, we have worked to develop an aroma that lowers the percentage of salt in the final product, with a great acceptance in the market of those sectors that want to reduce or eliminate salt from their products.