Olives placed in stiff transparent packs in orderly symmetrical fashion or forming geometrical shapes.

Way in which olives are placed in packs.

Heat treatment applied at a temperature above 100º C to remove all forms of life, including spores. It is an absolute term implying the loss of viability or removal of all the micro–organisms contained in a food, which is treated in such a way as to prevent subsequent contamination.

Empty space that must be left in end-product packs for technological reasons.

Container used to hold olives. Packs may be made of metal, tin, glass or any other material other than wood that comply with the prevailing technical and health standards. They must be suitable for ensuring that the olives keep properly and must not transmit toxic substances to the packed product.

Machine in the packing line which automatically removes the stems from the olives.

Tank containing high-concentration brine where stoned and/or stuffed olives are placed to eliminate any stones or stone fragments not removed during stoning and/or stuffing.

Packing defect where the olives are excessively or abnormally flabby or tough in comparison with the trade preparation concerned and with the average of a representative sample of the lot.