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.