Whole black olives
Whole, stone in
Uniform whole fruit in brine, firm and fleshy, for retail, catering and repacking.
Retail · Foodservice · Private Label
Olive Supply Programs
Unbranded catering tins of black and green olives in brine on a dark slate surface under warm directional light.
ALPHATRADE supplies table olive programs in black and green, each available whole, pitted or sliced, packed in brine in catering and retail tins. Colour, cut, tin format, case configuration and destination-market documentation are aligned before order.
For importers, distributors, retailers, foodservice groups and food manufacturers.
Reference configuration
Pitted black olives — A10 catering tin, 3000 g (105.8 oz)
This reference configuration illustrates a catering program in the A10 tin. Final colour, cut, tin format, case configuration and documentation are confirmed for the selected program.
Technical dossier
Indicative technical specification — selected program
Final product specification, analysis parameters, packing configuration and supporting documentation are confirmed for the selected program before order.
Product & description
| Product | Pitted black olives in brine |
|---|---|
| Category | Canned table olives, Class I |
| Ingredients | Black olives, water, salt, lactic acid, calcium chloride, ferrous gluconate as colour stabiliser |
| Appearance | Uniform, clean, well formed, free from visible defects and foreign matter |
| Colour | Black skin with brown flesh |
| Texture | Firm and fleshy, not soft or spongy |
Target physico-chemical parameters
| Salt content | 1.0 – 3.0% |
|---|---|
| pH | 6.0 – 7.5 |
| Ferrous gluconate | 150 ppm |
| Vacuum | 5 inches Hg minimum |
| Total defects | 15% maximum |
| Thermal process | Sterilised in a hermetically sealed tin |
Microbiological parameters
| Total plate count | Absent |
|---|---|
| Coliforms | Absent |
| Escherichia coli | Absent |
| Staphylococcus aureus | Absent |
| Salmonella | Absent |
| Yeasts and moulds | Below 10 CFU per g |
| Hepatitis A virus | Not detected per 25 g |
Contaminants
| Lead | Not detected |
|---|---|
| Pesticide residues | Not detected |
Quality tolerances
| Colour deviation | Below 2 pieces accepted per tin |
|---|---|
| Foreign body, organic | Below 2 units accepted per tin |
| Foreign body, inorganic | Zero tolerance |
Compliance & logistics
| Allergens · GMO · irradiation | Free from allergenic ingredients; not from genetically modified organisms; not treated with ionising radiation |
|---|---|
| Shelf life | 24 months from date of production |
| Storage | Store at room temperature in a cool, dry place away from direct sunlight |
| Minimum order | By agreement |
Quality & compliance
Current product and facility documentation is confirmed for the selected program and destination market. Supporting certificates, specifications and analysis documents are provided to qualified buyers on request.
Documents available on request: Technical Data Sheet, Certificate of Analysis, thermal process documentation, applicable certification and registration documentation, and shipping/commercial documents.
Target parameters shown for pitted black olives in brine. Green olives follow their own specification: they are pasteurised rather than sterilised, and sit at pH 3.0 to 4.0 with a salt content of 3.0 to 4.0%. Each cut and colour is confirmed for the selected program.
Black olives
Oxidized black olives — three cuts
Cut, tin format, case configuration and documentation are confirmed for the selected supply program.
Pitted black olives
Whole, pitted
Whole fruit with the stone removed, the standard catering and retail cut.
Sliced black olives
Rings, pitted
Even rings for pizza, salad, ready meals and foodservice preparation.
Green olives
Green olives in brine — three cuts
Green olives are pasteurised and carry their own acidity and salt range, confirmed for the selected program.
Whole green olives
Whole, stone in
Crisp-tender whole fruit in brine, for retail, catering and repacking.
Pitted green olives
Whole, pitted
Whole green fruit with the stone removed, for retail and foodservice.
Sliced green olives
Rings, pitted
Even green rings for salad, sandwich and ready-meal preparation.
Green olives are packed with lactic, ascorbic and citric acid and are crisp-tender in texture. Stuffed and marinated preparations are assessed against a current producing-site specification before they are offered.
Packaging options
Indicative packaging options
Formats, case configuration and availability are confirmed for the selected program.
Catering tin A10
3000 g (105.8 oz)
- Channel
- Foodservice · Food industry
- Units per case
- 6 units per case
Full-size catering tin for kitchens, processors and repacking programs.
See cuts →
Retail tin
400 g (14.1 oz)
- Channel
- Retail · Distribution
- Units per case
- 24 units per case
Standard retail can for supermarket, wholesale and private-label programs. Cased or shrink-wrapped to buyer preference.
See cuts →
Export carton
Per format
- Channel
- Distribution · Export
- Units per case
- Per program
Corrugated export carton, palletised and wrapped for container loading.
Request a quote →ContainersHermetically sealed tinplate cans in catering and retail sizes, cased in corrugated export cartons.
Shelf life24 months from date of production, in unopened cans stored as specified.
Label & artworkBuyer artwork or coordinated private-label development, confirmed after program approval.
Storage & transportStore at room temperature in a cool, dry place away from direct sunlight. Protect cans from denting in transit.
Private label
Private-label olive programs
Colour, cut, tin format, lid type, case configuration, label and artwork are configured under your brand, with specification and documentation coordinated for the destination market before the first shipment.
- 01
Colour & cut
Olive colour and cut assessed for the target channel and application.
- 02
Tin, case & artwork
Tin format, lid, case configuration and artwork coordinated for the brand.
- 03
Documentation & approval
Specification, analysis and labelling reviewed for the receiving market before order.
- 04
Delivery planning
Dispatch planned on pallets, wrapped and protected against denting in transit.
Supply execution
Supply execution, aligned before shipment
- Colour and cut confirmationOlive colour, cut, tin format, case configuration and label confirmed for the selected program.
- Analysis and document reviewLaboratory results, thermal process records and required registrations reviewed against destination requirements.
- Pallet and container planningPallet configuration and container loading planned per format and route, and confirmed with the producing site before booking.
- Shipment coordinationLoading, documents and delivery coordinated with the buyer. Samples are arranged once the program, specification and commercial terms are agreed.
Olive programs are planned for the agreed colour, cut, tin format and destination requirements, with process and laboratory documentation aligned before shipment.
