In the case of a packed product, the aggregate weight of the product and covering liquid.

In the case of a packed product, the aggregate weight of the product, covering liquid and pack.

"Curve that plots the logarithmic representation of the thermal death times of micro–organisms according to temperature (T.D.T. curve);"Curve that plots the logarithmic representation of the thermal death times of micro–organisms according to temperature (T.D.T. curve); it is equivalent to the

Short heat treatment applied at a temperature below 100 degrees Centigrade, followed by swift cooling of the packs, to destroy any micro–organisms that might spoil the product but without altering the composition and properties of the food.

Paste made from any product, single or combined, used to accompany or stuff olives, such as pimiento, onion, almond, celery, anchovy, capers, etc.

Most heat-resistant micro–organism of those that may potentially develop and cause product spoilage. Its thermal death time curve should be used to determine the most suitable heat sterilisation or pasteurisation treatment for each product. Propionic bacteria are taken as the reference

should occupy not less than 90% of the water capacity of the container.

during sterilisation, expressed as exposure time at a reference temperature. The Fo is obtained when the reference temperature Rt is fixed at 121 ºC and the z curve at 10 ºC. This value is applied for olives darkened by oxidation and must be at least 15 units.