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Hi,
I'm really hoping someone can help. We are a small company looking to sell gourmet stuffed olives (with almonds, lemon peel, anchovies, pimento etc) in a mix of canola and olive oil. How do other people process their jars? Do they heat them to avoid the dangers of botulism? If so does it affect the taste/presentation of the olives. Or is vacuum packing a better way to pack the product.

I have found lots of information on sterlising the jars, on heat treating lots of other products dependant on the ph level but I haven't been able to find an olive producer who does this to ask how to do it. I can find official safety regulations/advice for meat/dairy and seafood products but none for humble olive!   Any help or advice from the millions of more knowledgable olive lovers out there would be much appreciated.....as it's turning into a real problem for us!

Many thanks
Frog!

Hi,

Read this post if you want to add your products in our directory:
http://www.olives101.com/forum/trade/international-olives-and-olive-oil-directory/

Don't forget to choose "Early Bird" at the registration process, this way you will be able to add a lost of details (pictures, documents, texts, contact details....)
good luck to you 
 

Much needed publicity

I have recently returned from my olive and citrus groves in Turkey, where I spent quite a lot of time helping my family and staff to pick and preserve a few hundred kilos of lemons, the remaining 50 tons we sold to the co ops
By the time I left we had also picked 2 tons of olives, half of which we pressed and infused with mandarins and the other half with freshly picked lemons
The remaining olives are still being picked at this moment the majority of these will be pressed as extra virgin olive oil
That will leave the memecik variety and some of the domat variety which we prepare for the table
The domat variety is cured green in brine and lemon juice we then prepare it as chakistez and the memecik is picked and dry cured black
They are both selling extremely well at the white cross street market where I am attending every Friday until Xmas
I am lucky enough to have had a number of recent reports in the press with regards my produce, this has given my sales a much needed boost which I am grateful for, and hopefully the income will buy a tractor for the groves in Turkey
You can read these reports by going to the sites below

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5200663.ece

http://majbros.blogspot.com/2007/06/embassy-electrical-supplies.html

 http://www.tiscali.co.uk/lifestyle/fooddrink/simon-says/food-heros.html

http://nymag.com/travel/spring/2006/London/index4.html

I have now started to produce sweet paprika, hot chili flakes, candied fruit, pomegranate molasses all from my own produce, you can rest assured that all my produce is produced and prepared to organic standards and everything I produce is what I am proud to serve at my own table
Please note that to make 1 liter of pomegranate molasses it takes the juice of 12 kgs of pomegranate so expect it to be fairly expensive but 100%

and the complete contact details are :

Website: http://www.olivetreegrowers.com

Phone: 1-352-489-0390

Address: 17765 SW 31st St - Dunnellon, FL 34432

Joe,
We refer our customers to the University of California at Davis document
"Olives:  Safe Methods for Home Pickling"
It can be downloaded for free or they will mail a copy to you cheap.

And it be downoladed here:

http://anrcatalog.ucdavis.edu/pdf/8267.pdf

We have quality container-grown olive trees available for shipment to most states in the US.
olivetreegrowers.com

There are many sellers of olive trees in Florida.  We have been growing them here for twenty years.
Olive Tree Growers, Inc.

Not all olives all free-stone.  Some pit very easily, whereas with others the pits are not easily removed without significant damage and loss to the flesh.  Black olives are ripe and more fragile, or as in the case of "California Black Ripe Olives" are picked green and blackened with iron oxide, after which they are probably not firm enough to withstand stuffing with pimentos.   

Joe,
We refer our customers to the University of California at Davis document
"Olives:  Safe Methods for Home Pickling"
It can be downloaded for free or they will mail a copy to you cheap.

Hi Asaf and welcome

I encourage you to contact our friend Ido from Divine Taste:
http://divinetastes.blogspot.com/

He live in Israel and took an Olive Oil Course if I remember.

Good Luck