Author(s): Stanley George Kailis

Food & Cooking

Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. With table olives, quality and safety begins in the orchard and continues to the consumer. As olives are generally a fermented food product, it is essential that stakeholders, such as growers and processors, be provided with the necessary quality and safety information. This manual provides olive growers and processors with nationally accepted guidelines for ensuring the quality and safety of processed table olives. Close attention is paid to the importance of quality systems such as ISO 9000 series, SQF 2000 and HACCP (Hazard Analysis Critical Control Point).