Receptacle usually made of perforated plastic with a capacity of approximately 22 kg used to store and transport olives.
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The website of the International Olive Council
Receptacle usually made of perforated plastic with a capacity of approximately 22 kg used to store and transport olives.
Plastic container for transferring and transporting olives, fitted with a bung at one end of similar diameter to the olives.
Device used in the food industry to sterilise preserved and packed foods whose characteristics require the application of temperatures above 100 degrees Centigrade.
Spoilage characterised by the formation of fissures in the flesh of the olives.
Fruits harvested when fully ripe or slightly before full ripeness is reached.
Green olives or olives turning colour preserved in brine, fermented or unfermented, darkened by oxidation in an alkaline medium and preserved in hermetically sealed containers which undergo heat sterilisation. They are a uniform black colour.
Handheld harvest aid equipped with rotating rods.
obtained from olives that have reached full maturity.
Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.
Inspiration du régime méditerranéen pour les biscuits contemporains
Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.