Table Olives

Artem Oliva is a producer of Turkish table olives. Artem Oliva harvests, processes, packs, and exports high-quality and healthy olives from the Aegean region’s olive ranches to the world. With its 1000 metric tons of table olives processing facility, Artem Oliva is an active player in the Turkish table olives market.

Artem Oliva has a wide range of table olive types including their different calibers. Green olives, Black olives, and Kalamata olives are available in the Artem Oliva factory in different options of glass jars and tins. Additionally, Artem Oliva is also a bulk(wholesale) table olives producer. In different sizes of barrels, bulk table olive options are also available for exporting.

Table olives are one of the oldest forms of fermented foods that people consumed starting from prehistoric times. The very simple method of processing the table olives in a brine which is a basic salt and water mixture is still used today with some improvements.

According to International Olive Council, some most important aspects need to be attended to when it comes to the quality management and quality control of the table olives processing. Under the requirement of certifications of Artem Oliva such as FDA, Kosher, and ISO, our facility is always kept at the highest level of hygiene in accordance with the quality management guidelines of the respected authorities.

The health benefits of olives come from their natural content and flavor which is to give a high level of probiotics and nutrients. In Artem Oliva table olives, there are no additives or preservatives used for processing. Only by using natural fermentation with salt and water to keep the fruits with their flavors as much as possible.

When it comes to harvesting our olives, there are several factors that we pay great attention to make sure that our products are at their most optimal maturity level in terms of color, juiciness, taste, and internal health of the fruit itself.

Artem Oliva quality team makes the harvesting decision upon an inspection of the samples taken from the trees that are in question harvesting. They analyze, report, and compare the current year’s data with previous years in order to estimate the different aspects of the economics of the current year. The aspects checked when analyzing the sample olives are mainly about the stage of the olives ripening. There are four main stages that are green, light green, purple, and black.

Another very important factor in determining the OMI(Olive Maturity Index) of the table olives before harvesting. The Olive Maturity Index (OMI) is a crucial aspect of olive production, as it plays a vital role in determining the optimal time for harvesting olives. The OMI measures the ripeness of olives by evaluating their color, texture, and overall appearance. With seven distinct categories ranging from deep green (Category 0) to completely purple (Category 7), the Olive Maturity Index enables producers to assess the stage of ripeness and make informed decisions about when to harvest. This ensures that the olives are picked at the ideal time, preserving their natural flavors and nutritional value. A careful assessment of the Olive Maturity Index is essential to delivering top-quality table olives that meet the highest industry standards and satisfy the discerning palate of consumers.

Below are the categories under the Olive Maturity Index,

• CATEGORY 0: The color of the olives is deep green without any color mix.
• CATEGORY 1: The color of the skin surface of the olive becomes yellowish green.
• CATEGORY 2: The color of the skin surface of the olive has some reddish spots. These spots are covering less than 50% of the surface.
• CATEGORY 3: The color of the skin surface of the olive has some reddish spots. These spots are covering more than 50% of the surface.
• CATEGORY 4: The color of the skin is turning black. The body of the olive is turning bright.
• CATEGORY 5: The color of the skin is turning black. More than 50% of the olive body is turning dark reddish-purple.
• CATEGORY 6: The color of the skin is black. More than 50% of the olive body and the pit are turning a dark purple.
• CATEGORY 7: The color of the skin, the body of the olive, and the pit are completely purple.

Most of the table olives produced in the Artem Oliva factory are handpicked. The reason why handpicked olives are used in the production of table olives is to keep the end product’s quality as high as possible.

Artem Oliva targets to harvest at least 95% to 97% of the olives on a tree with minimum wastage of the olives during harvesting. Therefore, the best method is handpicking. In some cases, we use trunk shakers when the lot is big, and time is very tight. However, with trunk shakers, the yield rate is around %92 to 95% which is not matching the target of Artem Oliva.

With such an achievement in the rate of yield on a tree parameter, Artem Oliva is the leader in the Turkish table olives industry.

In our facility olives are processed in accordance with the industry standards and according to natural production methods to avoid any preservatives or additives being involved. Therefore, all the table olives produced by Artem Oliva have produced 100% natural ways.

The first step of our process is washing the olives once they are delivered to our facility. All the olives delivered to the Artem Oliva facility are passed through a set of washing phases to make sure that all the exterior materials such as dust are removed.

The next and most important step is brine preparation. Since the brine is the place where the olives are fermented. The brine is a liquid made basically with salt and water, a very natural mixture, to keep fruity of the olives high and fermentation to be perfect.

On the natural dried black olives side, the bitterness of the black olives is done, and the olives are specially cured under alternate layers with dry salt in special crates or tanks and rotating the olives in crates.

Once fermentation is done, the auxiliary processes start such as sorting and size grading, stoning, stuffing, or preparation for the specific trade requirements.

Once all production-related processes are completed, the table olives are ready for packing and shipment in the Artem Oliva table olives factory.

According to International Olive Council, table olives are classified into one of the following types according to the degree of ripeness. These are Green Olives, Olives Turning Color, and Black Olives.

When olives are harvested during the ripening period when their color is still completely greenish and their size is normal, these olives are called ‘green olives’ when processed in ways that their color does not change.

Artem Oliva stands out as one of Turkey’s leading green olives producers, consistently delivering exquisite and mouthwatering green olives to satisfy the most discerning palates. As an esteemed table olives company in the Mediterranean region, Artem Oliva takes pride in its meticulous harvesting and processing techniques, resulting in superior green olive products that guarantee exceptional taste and nutritional value. With a steadfast commitment to sustainability in table olives production, Artem Oliva’s green olives have earned their place as a must-have ingredient in kitchens around the world. From traditional recipes to modern culinary innovations, Artem Oliva’s green olives enhance the flavors and textures of a variety of dishes, solidifying the brand’s position as a trusted and beloved green olives producer.

We, as a distinguished black sliced olives manufacturer in Turkey, specialize in crafting superior quality and delectable olives that bring a vibrant touch to a wide array of dishes. As a respected and well-established brand in the Mediterranean region, Artem Oliva has perfected the process of cultivating and preparing black sliced olives, guaranteeing customers a flavorful and wholesome product.

These versatile black sliced olives are widely used in salads, pizzas, pasta dishes, sandwiches, and tapenade, adding a delightful zest to any meal. With a firm commitment to sustainability and strict adherence to rigorous quality standards, Artem Oliva’s black sliced olives have become an essential ingredient for culinary enthusiasts and professional chefs worldwide. Discover the unparalleled taste and quality of Artem Oliva’s black sliced olives, and let them inspire your culinary masterpieces.

In the table olives industry, there is a grading system that defines the size of the olives in order to facilitate the trading and communication of the table olives in a generally accepted systematic. This simple categorization method is very helpful when talking about olives and their classification in terms of sizes.

The reason behind such a need occurs is because the olives are harvested, processed, traded, and consumed according to their quality, color, and size. Therefore, an internationally accepted method of classifying the olives in terms of their sizing is a need.

This very simple requirement has generated an olive caliber system. This system works with two main weighting methods World measurement (in kilograms) or American sizing (in pounds). Artem Oliva is using the kilogram method, therefore, we will explain it by kilogram unit terms.

Olive calibers simply represent the number of healthy olive fruits in a kilogram weight of olives. This means the quality team of Artem Oliva is counting the number of the olive fruits in a sample that weighs exactly 1 kilogram net.

With this method, the olives are classified perfectly according to their sizes in Artem Olive table olive factory.

There is an important point here. Only whole olives, stoned olives, and stuffed olives where the shape of the olives is kept without any changes occurring by the external factors. In the case of stoned (pitted) olives or stuffed olives (after removing the stuffing), the size shown shall be the one corresponding to the original whole olive. The number of stoned (pitted) olives in 1 kilogram shall be multiplied by a coefficient set by each producing country style.

When sampling olives for the purpose of size scaling, 100 pieces of olives are randomly selected and the difference between the diameters of the smallest and largest olive in the 100 piece sample batch shall not exceed 4mm.

Below are the calibers listed according to internationally accepted terms published by IOC.

The size scale, in one kilogram, is as follows:

Super Mammoth 91/100, Mammoth 101/110, Super Colossal 111/120, Colossal 121/140, Giants 141/160, Extra Jumbo 161/180, Jumbo 181/200, Extra Large 201/230, Large, 231/260, Superior 261/290, Brilliant 291/320, Fine 321/350, Bullets 351/380.