How to read a Technical Data Sheet for olives and pickles
/ When a business buys table olives, pickles, gildas, pinchos or banderillas for resale, food service or further processing, the decision cannot be based solely on the price per pack or the product’s appearance. One document brings together essential information on composition, safety, yield and storage: the technical data sheet. Knowing how to interpret it […]
Olive calibre: how to interpret it and choose the right size
/ Olive calibre expresses size according to the number of fruits contained in one kilogram. It therefore works in the opposite way to what many people expect: the lower the calibre numbers, the larger each olive. A 60/70 calibre contains between 60 and 70 olives per kilogram, while a 201/230 calibre contains between 201 and […]
Olive, pickle and skewer packaging formats for every professional requirement
/ What olive or pickle format does a food retail chain, hotel, restaurant or food manufacturer need? The answer depends on the sales channel, consumption volume, expected product turnover and how the product will reach the consumer. For this reason, Olives GARCÍA offers a range of packaging options, from glass jars for display and retail […]
Olives GARCÍA as a strategic private label partner
/ Large retail chains looking to launch or strengthen their own line of olives and pickled vegetables do not need to build a factory from scratch: they need to find the right co-packer, a manufacturer with a proven track record, industrial capacity and quality guarantees, capable of producing under their brand without compromising consistency or […]
How to choose the right olive supplier for your business
/ Choosing a table olive supplier is not a matter of price, but a decision about risk, quality and operational continuity that directly affects a restaurant’s menu, a distributor’s shelf space or a food brand’s production line. For a B2B buyer — whether a hospitality procurement manager, a wholesale distributor or a brand seeking private-label […]
Olives and Health: Why They’re Much More Than a Snack
/ Table olives hold a unique place in the Mediterranean diet: they are not just a traditional snack, but a food with a nutritional profile backed by numerous scientific studies, comparable in many respects to the olive oil derived from them. From the standpoint of food technology and nutrition, understanding their composition helps explain why […]
145 years of olive-growing tradition in Benigànim
/ In a small town in the comarca of La Vall d’Albaida, in the province of Valencia, one family has been dedicated to the same trade since 1881: transforming the olive from the field into a benchmark gastronomic product. That family is the García family, and their legacy today is Olives García, S.A., a company […]
How to cure olives: pickling methods
/ A freshly picked olive straight from the tree is essentially inedible: its high content of oleuropein, a phenolic compound responsible for an intense bitterness, requires the fruit to undergo a transformation process before it can be consumed. This process, known as olive curing or pickling, combines ancient techniques with very precise food technology principles, […]
Olive pasteurization: key differences
/ When choosing a jar of olives at the supermarket, few people notice a detail that appears discreetly on the label: whether the product has been pasteurized or not. Yet this technical distinction directly affects food safety, texture, flavor, and even the nutritional value of the product that reaches the table. From a food technology […]