E-BRC-2.3.1-2.

1 Product specification
Version 3.0/31-10-2019

Date: Sparta, 23 July 2020

PRODUCT: GREEN (CHALKIDIKIS) SLICED OLIVES MARINATED

WITH LEMON, DILL AND RED CHILI FLAKES

ORIGIN of raw material: Greece, region of Chalkidiki, unique to the world Chalkidiki olive
growing variety
ORIGIN of final product: GREECE

1. Packaging description
Packaging (type) Drained weight Net weight Units / carton
Plastic drums
1 Kg 1,6 Kg 6
(Natural polyethylene)
Plastic drums
2 Kg 3 Kg 6
(Natural polyethylene)
Plastic drums
10 Kg 19 Kg -
(Natural polyethylene)

Shelf life of unopened package: 24 months stored at specified storage conditions

Storage conditions: Below 25ο C.

Olives will be stored in room temperature conditions that promote top quality of the product
and the maintenance of GMPs with respect to sanitation and housekeeping.

2. Ingredients:
 For plastic barrel 1 Kg DW: Green Olives (62,50%), Water (32,85%), Salt (2,60%),
acidity regulator: citric acid (0,08%), lactic acid (0,19%), antioxidant: ascorbic acid
(0,03%), Lemon (1,25%), dill (0,25%), red chili flakes (0,25%)
 For plastic barrel 2 Kg DW: Green Olives (66,67%), Water (28.89%), Salt (2,33%),
acidity regulator: citric acid (0,07%), lactic acid (0,17%), antioxidant: ascorbic acid
(0,03%), Lemon (1,30%) , dill (0,27%), red chili flakes (0,27%)

ISSUED BY: Vrelli Alexandra Approval: Niarchos Ilias 1

 E-BRC-2.3.1-2.1 Product specification
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 For plastic barrel 10 Kg DW: Green Olives (52,60%), Water (42,20%), Salt (3,32%),
acidity regulator: citric acid (0,11%), lactic acid (0,26%), antioxidant: ascorbic acid
(0,04%), Lemon (1,05%), dill (0,21 %), red chili flakes (0,21%)

3. Chemical physical parameters

Test characteristic Minimum Maximum Test method

pH (in brine) 3,0 4,0 pH-meter SM101, Milwaukee

digital refractometer Pocket
Salt (%) (in brine) 7,0 9,0
PAL-06 S, Atago

Acidity regulators and antioxidants

Citric acid (in brine) 0,2 %
Lactic acid (in brine) 0,5 %
Ascorbic acid (in brine) 0,08 %

Color Yellow to green (typical Greek Green Chalkidikis olives).

Odor Product characteristic, free from objectionable odors.

Flavor Product characteristic, good, free from any bad smell.

Texture Very meaty, firm.

Defects According to FDA Food Defect Action Levels.

4. Typical Nutrition Analysis data:

NUTRITION DECLARATION

per 100 g per 20 g (3 olives)

Energy 607 KJ/ 145 Kcal 121 KJ / 29 Kcal

Fat (g) 15,0 3,0

Of which

-Saturates (g) 2,0 0,4

Carbohydrate (g) 4,0 0,8

ISSUED BY: Vrelli Alexandra Approval: Niarchos Ilias 2

 E-BRC-2.3.1-2.1 Product specification
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Of which

-Sugars (g) 0,0 0,0

Fibre (g) 6,0 1,2

Protein (g) 1,2 0,2

Salt (g) 4 0,8

5. Final Customer Guidelines

Storage: Keep in a cool dry place (5-20˚C).
Handling: Handle with care.
Usage: Ready to eat, always keep product submerged to packaging medium. Close the lid after
opening, so there is no direct exposure to the air and keep product away from heat and light.
Attention must be paid for olive pits or pit fragments, possibly present in the product (0,1%).
(According to FDA Food Defect Action Levels)

 Olives in plastic barrels are not pasteurized products.

 Olives are "live" organisms. The fermentation is an ongoing process in NON PASTEURIZED
packs. The yeasts are created on the olives' due to fermentation, they are not pathogens
and do not affect the olives' quality.

6. Microbiological parameters

Test Target

Listeria spp. Absence / 25 g

Salmonella spp. Absence / 25 g

Staphylococci (Coagulase-positive) < 10 cfu/g

E. coli < 10 cfu/g

Total Coliforms < 10 cfu/g

7. Other specifications

Presence of allergens: Absence – According to 1169/2011/EC on Allergens and labeling

requirements

ISSUED BY: Vrelli Alexandra Approval: Niarchos Ilias 3

 E-BRC-2.3.1-2.1 Product specification
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Pesticide residue: Not to exceed FDA and EU allowable limits – According to 396/2005/EC on
MRL of pesticides in or on food
Foreign contamination: None allowed
Genetic Modification: This product has not been genetically modified nor does it contain
genetically modified ingredients - The raw materials are not coming from GMOs (Ε.C.
1829/2003 & 1830/2003).

8. Special Product Restrictions for Packaging materials according to:

 10/2011/EC & 321/2011/EC & 1828/2011/EC on plastic materials and articles intended
to come in contact with food
 2023/2006/EC on good manufacturing practice for materials and articles intended to
come into contact with food
 1935/2004/EC on materials and articles intended to come into contact with food.

9. Contaminants
Lead (Pb): max 0.1 ppm
Cadmium (Cd): max 0.05 ppm
Mycotoxins: According to EU allowable limits

10. Distribution
Distributed with closed type vehicles under normal environmental temperature.

11. Quality certificates:

Our company holds the certificate of food safety management system BRC and ISO 22000:2005.
The product is commercially prepared under the strict hygiene conditions throughout all
processing steps of production, using the latest state of the art automatic machinery according
to BRC and ISO 22000 specifications and EU regulations.

Liakakou Yioula |
Food Scientist,
Quality Department, AGROSPARTA

ISSUED BY: Vrelli Alexandra Approval: Niarchos Ilias 4