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Table Olive Table Olive processingprocessing

Professor Alsaed A.KProfessor Alsaed A.K..

University of JordanUniversity of Jordan

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INTERNATIONAL OLIVE COUNCIL : COI/ OT/NC no. 1

December 2004; ENGLISH ;Original: FRENCH

•TRADE STANDARD APPLYING TO TABLE OLIVES

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Resolution No. RES-2/91-IV/04 TRADE STANDARD APPLYING TO TABLE OLIVES

THE INTERNATIONAL OLIVE COUNCIL

• Having regard to the International Agreement on Olive Oil and Table Olives, 1986,

• as amended and extended, 1993, and last prolonged, 2003, particularly the considerations thereof concerning the designations and definitions of table olives

• and the recommendations on standards relating to the essential composition and quality factors of table olives and the undertakings of the Members,

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• Having regard to Resolution RES-3/43-III/80 of 28 November 1980 whereby

• The International Olive Oil Council adopted the unified qualitative standard applying to table olives in international trade under the reference T/OT/Doc. no. 15 of 2 October 1980,

• which standard underwent minor amendment in May and November 1981 as regards the wording of the text and food additives,

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• Whereas the Council decided at its 80th session (Nicosia, Cyprus, 7-11 June 1999)

to undertake the revision of the 1980 table olive standard in order to update and adapt it to technological and scientific progress and changing commercial practices;

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•DECIDES

• The trade standard applying to table olives, CO1/OT/NC no. 1 of December 2004,

• shall replace and rescind the unified qualitative standard applying to table olives in international trade, T/QT/Doc. no. 15 of2 October 1980, as revised in 1981.

• The Members shall take whatever measures are appropriate, in the manner required by their legislation, to apply the standard adopted and shall notify the Executive Secretariat of any such measures as soon as they are taken.

• The non-Member States involved in international trade in table olives shall beinvited to take into consideration the standard adopted and to adapt their regulations to the provisions thereof.

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TRADE STANDARD APPLYING TO TABLE OLIVES

1. SCOPE

• This standard applies to the fruit of the cultivated olive tree (Olea europaea L.) which has been suitably treated or processed and which is offered for trade and for final consumption as table olives.

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2. DESCRIPTION2.1. Product definition

• "Table olives" means the product: (a) prepared from the sound fruits of varieties of the cultivated olive tree (Olea europaea L.) that are chosen for their production of olives whose volume, shape, flesh-to-stone ratio, fine flesh, taste, firmness and ease of detachment from the stone make them particularly suitable for processing;

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• (b) treated to remove its bitterness and preserved by natural fermentation, or by heat treatment, with or without the addition of preservatives;

• (c) packed with or without covering liquid.

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2.2 Types of olives

• Table olives are classified in one of the following types according to the degree of ripeness of the fresh fruits:

• (a) Green olives: Fruits harvested during the ripening period, prior to colouring and when they have reached normal size.

• (b) Olives turning colour: Fruits harvested before the stage of complete ripeness is attained, at colour change

• c) Black olives: Fruits harvested when fully ripe or slightly before full ripeness is reached.

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2-3. Trade preparations

• The bitterness of the olives may be removed by alkaline treatment, by immersion in a liquid to dilute the bitter compound, or by biological processes.

• The product so obtained may be preserved in brine according to its specific characteristics, in dry salt, in a modified atmosphere, by heat treatment, by preservatives, or by acidifying agents.

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• The colour of green olives may vary from green to straw yellow, that of olives turning colour may vary from rose to wine rose or brown,

• and the colour of black olives may range from reddish black to violet black, deep violet, greenish black and deep chestnut.

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• Olives shall undergo the following trade preparations:

• (a) Treated olives: Green olives, olives turning colour or black olives that have undergone alkaline treatment, then packed in brine in which they undergo complete or partial fermentation, and preserved or not by the addition of acidifying agents:

• (a-1) Treated green olives in brine; • (a-2) Treated olives turning colour in brine; • (a-3) Treated black olives.

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• (b) Natural olives: Green olives, olives turning colour or black olives placed directly in brine in which they undergo complete or partial fermentation, preserved or not by the addition of acidifying agents:

• (b-1) Natural green olives;

• (b-2) Natural olives turning colour;

• (b-3) Natural black olives.

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• c) Dehydrated and/or shrivelled olives:• Green olives, olives turning colour or black

olives that have undergone or not mild alkaline treatment, preserved in brine or partially dehydrated in dry salt and/or by heating or by any other technological process:

• (c-1) Dehydrated and/or shrivelled green olives; • (c-2) Dehydrated and/or shrivelled olives turning

colour; • (c-3) Dehydrated and/or shrivelled black olives.

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• (d) Olives darkened by oxidation

• Green olives or olives turning colour preserved in brine, fermented or not, darkened by oxidation in an alkaline medium and preserved in hermetically sealed containers subjected to heat sterilisation;

• they shall be a uniform black colour.

• (d-1) Black olives.

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• (e) Specialities: • Olives may be prepared by means distinct from, or

additional to those set forth above. • Such specialities retain the name "olive" as long as the

fruit used complies with the general definitions laid down in this standard.

• The names used for these specialities shall be sufficiently explicit to prevent any confusion, in purchasers' or consumers' minds, as to the origin and nature of the products and, in particular, with respect to the designations laid down in this standard.

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2.4. Styles

• 2.4.1 According to the manner in which they are placed in the container olives may be presented as follows:

• a. Place-packed: When the olives are placed, in the transparent rigid packs containing same, either in orderly symmetrical fashion or forming geometrical shapes.

• b.Random (thrown) packed: When the olives are not placed in orderly fashion in the packs containing same.

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• 2.4.2 Olives may be offered in one of the

following styles: • 2.4.2.1 Whole olives • (a) Whole olives: Olives, with or without their

stem, which have their natural shape and from which the stone (pit) has not been removed.

• (b) Cracked olives: Whole olives subjected to a process whereby the flesh is opened without breaking the stone (pit) which remains whole and intact inside the fruit.

• ( c) Split olives: Whole olives that are split lengthwise by cutting into the skin and part of the flesh.

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• 2.4.2.2 Stoned (pitted) olives • (a) Stoned (pitted) olives: Olives from which the

stone (pit) has been removed and which basically retain their natural shape.

• (b) Halved olives: Stoned (pitted) or stuffed olives sliced into two approximately equal parts, perpendicularly to the major axis of the fruit.

• (c) Quartered olives: Stoned (pitted) olives split into four approximately equal parts along and perpendicularly to the major axis of the fruit.

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• (d) Divided olives: Stoned (pitted) olives cut lengthwise into more' than four approximately equal parts.

• (e) Sliced olives: Stoned (pitted) or stuffed olives sliced into segments of fairly uniform thickness.

• (f) Chopped or minced olives: Small pieces of stoned (pitted) olives of no definite shape and practically devoid (no more than 5 per 100 of such units by weight) of identifiable stem-insertion units as well as of slice fragments.

• (g) Broken olives: Olives accidentally broken while being stoned (pitted) or stuffed. They normally contain pieces of the stuffing material.

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2.4.2.3 Stuffed olives: Stoned (pitted) olives stuffed either with one or more suitable products (pimiento, onion, almond, celery, anchovy, olive, orange or lemon peel, hazelnut, capers, etc.) or with natural pastes prepared therefrom.

2.4.2.4 Salad olives: Whole broken or broken-and-stoned (pitted) olives with or without capers, plus stuffing material, where the olives are the most numerous compared with the entire product marketed in this style.

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2.4.2.5 Olives with capers: Whole or stoned (pitted) olives, usually small in size, with capers and with or without stuffing, where the olives are the most numerous compared with the entire product marketed in this style.

2.4.2.6 Olive paste: Exclusively olive flesh, finely crushed.

2.4.2.7 Other styles: Any other presentation of the product shall be permitted provided that the product:

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• (i) is sufficiently distinctive from the other styles laid down in this standard;

• (ii) meets all relevant requirements of this standard, including requirements relating to limits for defects, drained weight, and any other requirements which are applicable to the various styles;

• (iii) is adequately described on the label to avoid confusing or misleading the consumer.

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2.5 .Sizing

• The olives are size-graded according to the number of fruits per kilogram or hectograrm.

• The size scale, in one kilograrm is as follows:

60/70121/140201/230

71/80141/160231/260

81/90161/180261/290

91/100181/200291/320

101/110321/350

111/120351/380

381/410

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• Different scales may nevertheless be applied according to agreements between the parties concerned.

• Solely where stuffed olives are concerned, as from size 201/220 the interval is 20 fruits up to size 401/420.

• Size-grading shall be compulsory for olives in the

whole, stoned (pitted) and stuffed styles.

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• In the case of stoned (pitted) olives or stuffed olives (after removing the stuffing), the size shown shall be the one corresponding to the original whole olive.

• For the purpose of checking, the number of stoned (pitted) olives in one kilogram shall be multiplied by a coefficient set by each producing country.

• Within each size as defined above, it is stipulated that after having removed from a sample of 100 olives, the olive having the largest horizontal diameter and the olive having the smallest horizontal diameter, the difference between the horizontal diameters of the remaining olives may not exceed 4 mm.

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3. ESSENTIAL COMPOSITION AND QUALITY FACTORS3.1. Composition

• 3.1.1. Basic ingredients

• Olives as defined in sections 1 and 2, with or without covering liquid.

• 3.1.2. Packing brines

• This term applies to solutions of food grade salts dissolved in potable water, with or without the addition of all or. some of the ingredients listed under section 3.1.3.

• Brine shall be clean, free from unauthorised foreign matter and shall comply with the hygiene rules laid down in section 6 of this standard.

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• 3.1.2.2. Characteristics of the thermal pasteurisation and sterilisation treatment applied to table olives

•PreparationMinimum microbiallogy lethal units

PU5.25 62.4C

F0 10121

o C

PS

Treated olives 15-

Natural olives15-

Dehydrated and/or shrivelled olives15-

Olives darkened by oxidation-15

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• P: Pasteurisation • S: Sterilisation

• PUZ rt : Pasteurisation units, defined as the cumulative

lethal rate during heat processes performed at temperatures below 1000 C.

• Propionic bacteria shall be considered the reference microorganisms for table olives, for which the equation of the thermal death time is defined by a reference temperature equal to 62.40 C and a z curve of 5.25.

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• Rt: The reference temperature is the temperature corresponding to a decimal reduction time which, together with the z curve, defines the logarithmic representation of the T.D.T.curve of a given microorganism.

• z: Curve that plots the logarithmic representation of the thermal death times according to temperature (T.D.T. curve); it is equivalent to the number of degrees necessary for the curve to traverse one log cycle.

• F 0z rt : Cumulative sterility value: integral, or sum of the

partially lethal rates, obtained during sterilisation and expressed as exposure time at a reference temperature.

• When the reference temperature Rt is fixed at 1210 C and the z curve at 100 C, the Fo value applicable to olives darkened by oxidation is obtained.

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• Decimal reduction time: heating time, in minutes, required to reduce the active population of a bacterial suspension by one tenth.

• Thermal death time: heating time, at a specific temperature and in specific conditions, required to reduce the initial microbial population by a factor of 1012.

• Lethal rate: reciprocal of the number of minutes of heat exposure required 10 destruct a given microorganism at a specific temperature.

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• 3.1.3. Other ingredients

• Other ingredients may be used such as:

• Water; Food-grade salts; Vinegar; Olive oil; Sugars;

• Any single or combination of edible material used as an accompaniment or stuffmg such as, for example, pimiento, onion, almond, celery, anchovy, capers, or pastes thereof;

• Spices and aromatic herbs or natural extracts thereof; Authorised additives (including flavourings).

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3.2 Quality criteria

• Table olives shall have the characteristic taste, smell, colour and texture of the product and shall comply with the hygiene rules laid down in section 6 of this standard.

• 3.2.1. Qualitative classification • Subject to the defects and tolerances mentioned in

section 3.2.2 of this standard, table olives are classified in one of the following three trade categories:

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• "Extra" or "Fancy": The high quality olives endowed to the maximum extent with the characteristics specific to the variety and trade preparation are considered as belonging to this category.

• Notwithstanding, and providing this does not affect the overall favourable aspect or organoleptic characteristics of each fruit, they may have very slight colour, shape, flesh-firmness or skin defects.

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• Whole, split, stoned (pitted) and stuffed olives of the best varieties may be classified in this category, providing their size exceeds 351/380.

• "First", "1st", "Choice" or "Select": This category covers good quality olives with a suitable degree of ripeness and endowed with the characteristics specific to the variety and trade preparation.

• Providing this does not affect the overall favourable aspect or individual organoleptic characteristics of each fruit, 'they may have slight-colour, shape, skin or flesh-firmness defects.

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• All the types, preparations and styles of table olives may be classified in this category, except for chopped or broken olives and olive pastes.

• "Second", 2nd" or "Standard": This category includes good quality olives which, although they cannot be classified in the two previous categories; comply with the general conditions defined for table olives under section 3.1 of this standard,

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• 3.2.2 Definitions and tolerances of defects • 3.2.2.1 Definitions of defects • Harmless extraneous material: Any vegetable matter

not injurious to health, nor aesthetically undesirable, for example leaves, separated stems, but not including substances the addition of which has been authorised in the standard.

• Blemished fruit: Olives with marks on the skin that are more than 9 mm2 in surface area and that may or may not penetrate through to the flesh.

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• Mutilated fruit: Olives damaged by tearing the epicarp to such an extent that a portion of the mesocarp becomes visible.

• Broken fruit:Olives damaged to such an extent as to affect their normal structure.

• Shrivelled fruit: Olives that are so abnormally wrinkled as to affect their appearance. The slight superficial wrinkles displayed by certain trade preparations shall not be considered a defect.

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• Abnormal texture: Olives which are excessively or abnormally flabby or tough in comparison with the trade preparation in question and with the average of a representative sample of the lot.

• Abnormal colour: Olives the colour of which is distinctly different from the characteristic colour of the trade preparation in question and from the average of a representative sample of the lot.

• Stems: Stems attached to the olives and which measure more than 3 mm in length when measured from the shoulder of the olive. Not considered a defect in whole olives presented with stem attached.

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• Defective stuffing: Olives presented in the stuffed olive style which are totally or partly empty in comparison with the trade preparation in question and with the average of a representative sample of the lot.

• Stone (pit) or stone (pit) fragments (except for whole olives): Whole stones (pits), or stone (pit) fragments measuring more than 2 mm along their longest axis.

• 3.2.2.2 Tolerances for defectsThe maximum defect tolerances for each trade category, by type of olive and for olives darkened by oxidation, are as follows:

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• Olives presented in the halved, quartered, divided, sliced, chopped or minced, broken, salad olive (except when prepared with whole olives) and olive paste styles: the presence of a stone (pit) or stone (pit) fragment shall be tolerated in every 300 grams of net drained content of olive flesh.

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• 4.8. Thickeners and agglutinants (solely for pastes intended for stuffing)

• 4.8.1. Food-grade thickeners and agglutinants, as defined by the

Codex Alimentarius limited by GMP for this product

• 4.9. Other additives

• 4.9.1. Other additives as defined by the Codex Alimentarius for this

• product

• 4.10. Processing aids

• 4.10.1. Cultures of lactic microorganism limited by GMP 4.10.2. Nitrogen limited by GMP

• 4.10.3. Carbon dioxide limited by GMP

• 4.1 0.4. Manganese lactate limited by GMP

• 4.10.5. Manganese gluconate limited by GMP

• 4.10.6. Sodium or potassium hydroxide limited by GMP 4.10.7. Hydrochloric acid limited by GMP

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• 5. CONTAMINANTS

• Table olives shall comply with the contaminant limits fixed for this product by the Codex Alimentarius Commission.

• 6. HYGIENE

• 6.1. It is recommended that table olives be prepared and handled

• in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene

• with the Recommended Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods

• and with other pertinent Codex documents such as Codes of Hygiene Practice and other Codes of Practice.

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• 6.2. The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods.

• 6.3. To the extent possible in good manufacturing practice, the olives shall be free from any objectionable matter.

• 6.4. The olives and brine shall be devoid of any microbiological deterioration caused in particular by putrid, butyric or "zapatera" fermentation.

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• 6.5. When tested by appropriate methods of sampling and examination, table olives:

• - shall be free from pathogenic and/or contaminant microorganisms likely to develop in the product in normal storage conditions; and

-shall be free from substances from microorganisms in amounts which may represent a hazard to health.

• Fermented olives held in bulk in a covering liquid may contain microorganisms used for fermentation, notably lactic bacteria and yeasts.

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• The number of such microorganisms (lactic bacteria and/or yeasts) in a selective culture medium may,for each one, be up to 109 colony-forming units/ml of brine or per gram of flesh depending on the level of fermentation.

• 6.6. Olives preserved by heat sterilisation (such as olives darkened by oxidation) shall have received a processing treatment sufficient both in time and temperature to destroy spores of Clostridium botulinum.

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• 7. CONTAlNERS • The containers used may be made of metal, tin, glass,

plastic materials or of any other material, except wood, which complies with existing technical and health requirements.

• Containers shall be such as to ensure correct preservation of the olives and shall not transmit harmful substances to the preserved product.

• Transparent containers shall not produce optical effects liable to change the appearance of the product contained therein.

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• Except for non-returnable containers which must be original and show no signs of deterioration giving reason to believe that the organoleptic conditions, or commercial value of the product contained might be subsequently affected, all other containers may be re- used providing they are in good condition.

• 8. FILLING • 8.1. Minimum fill • The container should be well filled with the product

(including packing medium) and should occupy not less than 90% of the water capacity of the container.

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• The water capacity of the container is the volume of distilled water at 20° C which the sealed container will hold when completely filled. (For non-metallic rigid containers such 'as glass jars, the basis for the determination should be calculated on the weight of distilled water at 20° C which the sealed container will hold when completely filled less20 ml). 8.1.1. Classification of 'defectives’

• A container that fails to meet the requirements for minimum fill (90% of container capacity) of section 8.1. should be considered a 'defective'.

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• 8.1.2. Lot acceptance • A lot will be considered as meeting the requirements

of section 8.1. when the number of 'defectives' as defined in section 8.1.1. does not exceed the acceptance number ( c) of the appropriate sampling plan in the Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5) (CODEX STAN 233-1969).

• 8.2. Net drained weight tolerances• The tolerance concerning the net drained weight

mentioned on the container shall not exceed the

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• Following percentage scale, providing the sample's mean net drained weight is equal to, or in excess of, said declared weight:

• - 5% for containers with drained weight less than 200 grams;

• - 4% for containers with drained weight between 200 and 500 grams;

• - 3% for containers with drained weight between 500 and 1,500 grams;

• - 2% for containers with net drained weight in excess of 1,500 grams.

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• 9. LABELLING AND POINT-OF-SALE DISPLAYS

• 9.1. Labelling of retail containers • Table olives shall be labelled in accordance with the

Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991, Amd 2001).

• In addition to any inscriptions that may be required by the regulations of the importing country, the following are compulsory on packs and containers:

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• 9.1.1. Name of the product • The name of the product shall be "olives" or "table

olives". • The following shall be included as part of the name

of the product or shall appear in close proximity thereto:

• 9.1.1.1. The type of olive as described in section 2.2. of the standard. This may be replaced by the terms in use in the country of sale. This declaration shall not be compulsory on transparent packs.

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• 9.1.1.2 The trade preparation as described in section 2.3. of the standard. This may be replaced by the trade preparation in use in the country of sale.

• 9.1.1.3 The style as described in section 2.4.2. of the standard. This declaration may be limited to the declarations in use in the country of sale; it may be omitted on glass jars and plastic sachets. In the case of stuffed olives the style of stuffing shall be specified:

• "olives stuffed with…. " (single or combination of ingredients);

• "olives stuffed with … paste" (single or combination of ingredients).

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• 9.1.1.4 If the olives are presented in accordance with the provisions on other styles (section 2.4.2.7. of the standard), the label shall contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.

• 9.1.1.5 The size of "whole", "stoned (pitted)", "stuffed" and "halved" olives. The size may be declared according to existing practice in the country of sale; this declaration shall not be compulsory on transparent packs.

• 9.1.1.6 The trade category1 .

• 1 Reservation entered by the Federation des industries condimentaires-Europe and the Federation des industries condimentaires-France.

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• 9.1.2 List of ingredients • Labelling shall include the full list of ingredients

which shall be listed in descending order of ingoing weight (m/m) at the time of the manufacture of the product.

• 9.1.3 Net contents and net drained weight • 9.1.3.1 The net contents shall be declared III the

metric system ("Systeme International" units) by weight.

• The declaration of net contents represents the quantity at the time of packaging and is subject" to enforcement by reference to an average system of quality control.

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• 9.1.3.2. For olives packed in brine, the net drained weight shall be declared in the metric system ("Systeme International" units) by weight.

• The declaration of net drained weight is subject to enforcement by reference to an average system of quality control.

• 9.1.4. Name and address • The name and address of the manufacturer, packet,

distributor, importer, exporter or vendor of the product shall be declared.

• 9.1.5. Country of origin • 9.1.5.1. The country of origin of the product shall be

declared if its omission would mislead or deceive the consumer.

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9.1.5.2. When the product undergoes processing in a second country which changes its nature, the country in which the processing is performed shall be considered to be the country of origin for the purposes of labelling.

9.1.6. Lot identification • Each container shall be embossed or

otherwise permanently marked in code or in clear to identify the producing factory and the lot.

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• 9.1.7. Date marking and storage instructions• 9.1.7.1. The date of minimum durability shall be

declared by the month and year by the words "Best before end ... ".

• The declaration shall be accompanied by the date itself or by a reference to where it is given.

• The month and year shall be declared in uncoded numerical sequence except that the month may be indicated by letters in those countries where such use will not confuse the consumer.

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• 9.1.7.2. In addition to the date of minimum durability, any special conditions for the storage of the product shall be declared on the label if the validity of the date depends thereon.

• 9.1.7.3. Any specific instructions for storing containers, once opened, shall be declared, in particular as regards keeping the container in the refrigerator.

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•9.2. Display of the price per kilogramme at the point of retail sale

• The price per kilogram (in relation to the net drained weight for products sold in a covering liquid and to the net weight for other preparations) shall be displayed at the point of retail sale in order to ensure fair competition between manufacturers and market transparency.

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• 9.3. Labelling of non-retail containers • Information for non-retail containers shall be given

on the container, or in the accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container.

• However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.

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• 10. METHODS OF ANALYSIS AND SAMPLING • The methods of analysis and sampling shall be those

recommended by the Codex Alimentarius Commission.

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METHOD

SENSORY ANALYSIS OF TABLE OLIVES

• 1. Purpose • The purpose of this method is to perform the sensory

classification of table olives according to the intensity of any defects as determined by a group of 8-10 tasters who have undergone selection, training and skill building and who make up a panel

• 2. Field of application • The method establishes the necessary criteria and

procedure for the sensory analysis of the odour, taste and texture of table olives and sets out the systematics for their commercial classification.

•

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• It is applicable solely to the fruit of the cultivated olive tree (Olea europaea L.) which has been suitably treated or processed and which has been prepared for trade or for final consumption as table olives in accordance with the trade standard applying to table olives.

• 3. Definitions • Sensory analysis: scientific discipline used to

evoke, measure, analyse and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste and hearing.

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• Taster: panel member chosen by means of a selection process implemented in accordance with an international standard according to his/her sensitivity and discriminatory power with regard to the organoleptic characteristics of table olives, who becomes skilled after suitable training and whose performance is objectively evaluated on the basis of rules established beforehand by the leader of the panel to which the taster belongs.

• Kinaesthesia: sensation or sense whereby muscular movement, weight, position etc. is perceived.

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• Tasting panel: group of persons who have been selected, trained and equipped with the necessary skills by means of scientific methods to perform sensory analysis in accordance with international sensory analysis standards.

• Panel leader: person whose chief duties are to lead panel activities, including taster recruitment, selection, training, skill building and monitoring.

• He/she designs and leads the sensory tests and analyses and interprets the data and may be assisted by one or more panel technicians.

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• 4. Facilities and equipment • 4.1. Test room • Tasting booth. Refer to standard No 6/Rev. 1 Guide

for the installation of a test room or to ISO 8589:2007 General guidance for the design of test rooms.

• 4.2. Equipment• Glasses according to standard No 5 Glass for oil

tasting; Watch-glasses, 8-9 cm in diameter, to cover the tasting glasses; plastic or metal cocktail sticks, two-pronged forks, spoons or tongs, and knives.

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• 4.3. Accessories• The following accessories, which are required by tasters to

perform their task properly, shall be supplied in each booth and shall be within easy reach:

• Standard glasses containing the samples, code numbered and covered with a watch-glass; Plastic or metal cocktail sticks, two-pronged fork, spoon or tongs; Profile sheet (Figure 1 of the method) on hard or soft copy.

• The line for each attribute must measure exactly 10 cm; Pen; glass of water at ambient temperature; spitoons; paper napkins.

• The panel leader may optionally be equipped with the following tools:

• Software for performing the necessary statistical calculations in accordance with the formulas supplied in this method;

• Computer compatible with such software.

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5 .Specific vocabulary for table olives for the purposes of the method

• 5.1. Negative attributesAbnormal fermentation: Olfactory sensation perceived directly or retronasally,characteristic of abnormal fermentations. Such fermentation may be:

• Putrid: sensation reminiscent of the odour of decomposing organic matter.

• Butyric: sensation reminiscent of butter or cheese. • Zapateria: sensation caused by the combination of

volatile fatty acids reminiscent of rotten leather. •

•

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• Musty: Olfactory-gustatory sensation perceived directly or retronasally, characteristic of olives attacked by mould.

• Rancid: Olfactory sensation perceived directly or retronasally, characteristic of olives that have undergone a process of rancidity.

• Cooking effect: Olfactory sensation perceived directly or retronasally, characteristic of olives that have undergone excessive heating in terms of temperature and/or duration during pasteurisation or

sterilisation.

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• Soapy: Olfactory-gustatory sensation reminiscent of soap.

• Metallic: Olfactory-gustatory sensation reminiscent of metals.

• Earthy: Olfactory-gustatory sensation reminiscent of soil or dust.

• Winey-vinegary: Olfactory-gustatory sensation reminiscent of wine or vinegar.

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• 5.2. Descriptive gustatory attributes • Salty: Basic taste produced by aqueous solutions of

substances such as sodium chloride. • Bitter: Basic taste produced by dilute aqueous

solutions of substances such as quinine or caffeine. • Acid: Basic taste produced by dilute aqueous

solutions of most acid substances, such as tartaric acid, citric acid.

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• 5.3. Kinaesthetic sensations (texture) • Texture is defined as the set of rheological

(related to the flow and deformation of matter) and structural (geometrical and surface) properties of a product perceptible to

the mechanical receptors, tactile receptors and in some cases the visual and auditory receptors. The following attributes are assessed in table

olives:

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• Hardness: Mechanical textural attribute relating to the force required to attain the deformation of a product or for an object to penetrate it (knife, teeth ).

• It is evaluated by compressing the product between the teeth (solids) or between the tongue and palate (semi-solids).

• The different levels of hardness applied to olives are as follows:

• Soft: low level • Firm: moderate level • Hard: high level

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• Fibrousness: Geometric textural attribute relating to the perception of the shape and the orientation of particles in a product.

• Fibrousness refers to the elongated conformation of the particles, oriented in the same direction.

• It is evaluated by perceiving the fibres between the tongue and palate when chewing the olive.

• - Low level - Moderate level - High level

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• Crunchiness: Attribute relating to the noise produced by friction or fracture between two surfaces.

• It is related to the force required to fracture a product with the teeth and is determined by compressing the fruit between the molars.

• - Low level • - Moderate level • - High level

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6. Selection of tasters • The panel leaders shall select, train and build the

skills of the specialised tasters. To do so, they shall develop their own method in which the following aspects must be specified:

• - Recruitment methodology used;• -Sensory tests used for selection; • -Candidate acceptance and rejection criteria;• -Methodology used during the training period;• -Criteria used to build taster skills; • -Method for the evaluation of individual and panel

performance;• -Performance acceptance and rejection criteria;• -Measures in the event of poor performance.

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• All proof relating to this important stage in the training of the tasting panel must be kept.

• When selecting the tasters it should be ensured insofar as possible that:

• -They are representative of the population;• -Both sexes are fairly represented; • -They do not suffer from relevant health disorders,

i.e. from ageusia (absence of taste perception) and anosmia (absence of odour perception);

• -They are drawn from different professional grades; • -They are interested in tasting.• The panel leader must keep personal dossiers of all

the tasters.Besides their particulars (home address, telephone, etc.) these shall include their CV, details of their specific training as table olive tasters and personal records proving their skills.

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• Each personal dossier must also include the express application for voluntary inclusion in the panel and a written commitment to maintain confidentiality regarding information known to and shared with them.

• During the selection process it is strongly recommended to determine the recognition thresholds of the olfactory–gustatory attributes of both the panel and the individual tasters in order to ascertain their physiological qualities;

• this information will be of great assistance to the panel leader.

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• It is recommended to use ascending series of concentrations to determine these thresholds.

• Likewise, during the training stage, reference scales of the attributes described in the tasting card should be used for the tasters.

• Examples of reference scales are provided below:• Fibrousness:• - Low level: cream cheese• - Medium level: cured ham• - High level: celery stalk• Hardness:• - Low level: cream cheese• - Medium level: Edam cheese• - High level: almonds

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• Consult the following international standards:• - COI/T.20/Doc. No 14/Rev. 2 – 2007 – Guide for the

selection, training and monitoring of skilled virgin olive oil tasters.

• - ISO 8586-1:1993 – Sensory analysis: General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors.

• - ISO 8586-2:2008 – Sensory analysis: General guidance for the selection, training and monitoring of assessors. Part 2: Expert sensory assessors.

• - ISO 13299:2003 – Sensory analysis: General guidance for establishing a sensory profile.

• - ISO 11036: 1994 – Sensory analysis: Methodology – Texture profile.

• - COI/T.28/Doc No 1 – Guidelines for the accreditation of laboratories undertaking the sensory analysis of virgin olive oil.

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7 .Methodology

• Refer to the general ISO standards for sensory analysis, in particular:

• - ISO 13300–1:2006: Sensory analysis – General guidance for the staff of a sensory evaluation laboratory – Part 1: Staff responsibilities.

• - ISO 13300-2:2006: Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders.

• - ISO 5555 :2001: Animal and vegetable fats and oils - Sampling.

• -EA-4/09 (Rev. 01): Accreditation for sensory testing laboratories, July ,2003 (European Co-operation for Accreditation).

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• 7.1. Storage of samples • Prior to sensory analysis, the test samples shall be

properly stored in conditions that do not cause their alteration.

• They shall be kept refrigerated at a temperature between 8 and 12°C and shall be taken out sufficiently in advance to allow them to come to the temperature of the test room when they are to be tasted.

• A register of the storage conditions must be kept including details of the measures taken to ensure the anonymity of the samples.

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• 7.2. Preparation of the sample of table olives for the test

• The sample of table olives intended for sensory analysis, whether loose or packed, shall be representative of homogenous batches in accordance with the sampling rules.

• The Codex Alimentarius General Guidelines on Sampling (CAC/GL 50-2004) shall be applied for small commercial containers « 10 kg). See Annex 2.

• The sample shall weigh not less than 1 kg. • The sample intended for analysis shall be mixed prior

to its presentation in the tasting glass.

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• 7.3. Sample preparation and presentation • The samples shall be prepared in the preparatory room by

personnel authorised by the panel leader. • The tasters may not have access to the preparatory room in

order to prevent them from seeing the sample packs or any other details that might suggest aspects that should not be taken into account during the tasting.

• It should be made clear that access to the room is prohibited for all persons not connected with sample preparation.

• The sample of table olives for analysis shall be presented in standard tasting lasses.

• The glass shall contain as many olives as the bottom of the glass can hold when the olives are placed side by side in a single layer.

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• When brined table olives are undergoing analysis, sufficient covering liquid shall be poured over the olives to cover them fully.

• When the olives are above the 91/100 size-grade, the volume of sample contained in the glass shall in no case be more than half the height of the glass (i.e. 30 mm).

• In the case of table olives belonging to a size-grade below 91/100, the sample for testing in the glass shall comprise no less than three olives.

• When brined table olives are undergoing analysis, the quantity of covering liquid in the glass shall come up to at least three-quarters of the height of the olives.

• The glass shall be covered with the attendant watch-glass.

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• 7.4. Test conditions • 7.4.1. Glassware • The tasting glasses and watch glasses must be

completely clean and free from any odour that might mislead the tasters. For this purpose, they shall be washed with neutral detergents suitable for glassware.

• The tasters shall be presented the samples in such a way that it is not possible for them to recognise external characteristics of the samples that might bias their appraisal.

• To do so, the samples shall be assigned a code comprising digits, letters or both, which shall be marked using odourless markers.

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• Samples shall be coded methodically and records of sample coding shall be kept together with the information on the tasting session.

• 7.4.2. Test temperature • The samples of table olives intended for tasting shall

be kept in the glasses at ambient temperature, between 20 and 25 QC.

• 7.4.3. Lighting of the tasting booth • Table olive tasting shall be carried out under white

light (daylight), both in the tasting booth and in the test room.

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• 7.5. Procedure• 7.5.1. Tasting session and use of the profile sheet

by tasters • When the booths have been prepared by the auxiliary

staff, the tasters shall take up their place in silence and check they have everything they need to perform the tasting.

• If they realise that something is missing, they shall discreetly tell the panel leader or auxiliary staff.

• If any of the tasters is not psychologically or physically fit to perform the analysis, he or she must tell the panel leader and refrain from performing the tasting.

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• It is essential for the panel leader to reiterate the importance of performing the tasting in silence and unhurried.

• The profile sheet for use by the tasters is provided in Figure 1 of this method.

• All the tasters on the panel have to follow the procedure set out in the procedure mentioned below.

• They shall enter the intensity with which they perceive each of the attributes in the scales of the profile sheet provided.

• If the tasters perceive any negative attributes not listed on the profile sheet, they shall record them under the 'Other defects' heading, using the term or terms amongst those defined in section 5 of the method that most accurately describes them.

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• Tasters may refrain from placing the olives in their mouth when they observe an extremely intense negative attribute.

• They shall record this exceptional circumstance in the profile sheet. They must, however, mark the intensity of the odorous attribute on the corresponding scale.

• The tasters shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently to help the sample aromas to be released and blended.

• After doing so, they shall remove the watch-glass and smell the sample, taking slow deep breaths to evaluate the direct olfactory sensations cited in the profile sheet (Figure 1).

• Smelling shall not last more than 20 seconds. If no conclusion has been reached during this time, the tasters shall take a short rest before trying again.

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• The tasters shall then assess the other sensations cited in the profile sheet.

• To do so, they shall place one of the olives contained in the glass in their mouth; they shall chew the olive after removing the stone, making sure to spread the chewed olive throughout the whole of the mouth cavity.

• They shall concentrate on the order of appearance of the salty, bitter and acid stimuli, the retronasal olfactory sensations and the kinaesthetic sensations of hardness and fibrousness and shall assess the intensity of each of these sensations by making the corresponding mark on the intensity scale of the tasting sheet.

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• Next they shall spit out the chewed olives, rinse out their mouth with water and recommence the assessment of the sensations produced by each of the olives contained in the glass.

• They shall enter in the profile sheet the intensity of each of the sensations perceived when smelling and chewing the olives.

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• 7.6. Tasting sessions • To avoid tasting fatigue and the appearance of bias or

contrast effects, each tasting session should entail the sensory analysis of not more than three samples.

• Between each session the tasters should rinse out their mouth fully and take a break of at least fifteen minutes.

• No more than three tasting sessions should be conducted in any given day.

• It should be borne in mind that the morning, before lunch, is the period when olfactory-gustatory sharpness is optimal (between 10 a.m. and 12 noon).

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8. Classification procedure

• 8.1. Use of the data by the panel leaders • The panel leaders shall collect the profile sheets

completed by each of the tasters and shall review the intensities recorded for each of the descriptors.

• If they find any anomaly, they shall invite the taster concerned to revise the profile sheet and, if necessary, to repeat the test.

• The panel leaders, or the technician to whom they delegate this task, shall determine the intensities of the attributes listed in the profile sheet by using a ruler to measure the segment running from the origin of the scale to the mark made by the taster.

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• When this mark lies between two notches on the ruler, they shall assign the value lying closest to one of the notches.

• The segment shall be expressed to one decimal place. • The scale shall measure 10 cm long and the intensity

shall range from 1 to 11. • The panel leaders shall apply the method for

calculating the median and the confidence intervals according to the method contained in Annex 1 and shall only take into account those with a robust coefficient of variation of 20% or less.

• The computer program for carrying out the calculations is presented in Annex 3.

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• When a defect is entered under the 'Other defects' heading by at least 50 percent of the panel tasters, the panel leaders shall carry out the statistical calculation of this defect and shall arrive at the corresponding classification if the coefficient of variation is 20% or less.

• 8.2. Classification according to the defect predominantly perceived (DPP)

• For classification purposes, the panel leader shall solely take into account the median of the defect perceived with the greatest intensity that complies with the requirements specified in the preceding section.

• The samples shall then be classified as follows according to the intensity:

• Extra or Fancy: DPP ≤ 3 • First, 1st, Choice or Select: 3 < DPP ≤ 4.5 • Second, 2nd or Standard: 4.5 < DPP ≤ 7.0 • Olives that may not be sold as table olives: DPP> 7.0

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•