Processed Food | Inspection guide

Table Olive Inspection in Turkey

Turkey is one of the world's largest table olive producers, known for naturally black Gemlik olives and green Domat olives. Processing method, size grade and defect tolerances follow international olive trade standards.

Request an inspection Quality parameters

Season: September to February
Main regions: Marmara, Aegean
Category: Processed Food
Key tests: Salt; Preservatives

01Product overview

Gemlik: small to medium black olives, often naturally cured
Domat: large green olives, often stuffed
Memecik, Edremit (Ayvalık) and Uslu are also used
Styles include whole, pitted, stuffed, sliced and cracked

02Turkish production regions

Bursa (Gemlik, Mudanya, İznik), Manisa (Akhisar), İzmir, Aydın, Balıkesir and Çanakkale.

03Harvest and production season

Green olive harvest from September; black olive harvest from November. Packed olives ship all year.

Typical window: September to February. Timing shifts with altitude, variety and weather. See the full Turkish harvest calendar.

04Export characteristics

Exported in jars, tins, vacuum pouches and bulk drums to Europe, the Middle East, Central Asia and North America.

05Typical quality parameters

Quality parameters for Table Olives
Parameter	What is checked
Size	Count per kg per the IOC size scale
Colour	Uniform for the type
Texture	Firmness
Brine	Salt, acidity and pH
Defects	Blemishes, wrinkled, soft or broken fruit, pits in pitted olives

Limits and tolerances come from your contract and the applicable standard. We do not apply generic values where a contract specification exists.

06Visual inspection criteria

Wrinkling and soft fruit
Blemishes and bruises
Pit fragments in pitted product
Gas pockets and fish-eye spoilage

07Sampling methods

Finished goods are sampled by carton using ISO 2859-1 with the AQL levels agreed with the buyer, typically separate levels for critical, major and minor defects. Product for laboratory testing is drawn from the same random cartons, and production codes are recorded.

08Laboratory testing

Salt, pH and acidity
Preservatives
Microbiology
Pesticide residues
Microbiological testing
Physical and chemical parameters per specification
Allergen testing where cross-contact is a concern

Testing is coordinated through laboratories accredited to ISO/IEC 17025 for the required method. See laboratory coordination.

09Food safety and quality risks

Pit fragments
Spoilage from incorrect brine
Undeclared colour stabilisers or preservatives

10Packaging and labelling

Glass jars, tins, pouches and 150 to 200 kg drums.

11Storage and transportation

Cool storage away from light; brine coverage must be maintained.

12Pre-shipment inspection procedure

Review specification, label artwork and packing list
Confirm production is complete and at least 80 percent packed
Draw cartons at random using the agreed AQL plan
Check product appearance, weight, fill, seal integrity and sensory attributes
Verify labels against the approved artwork and destination rules
Take laboratory samples where required
Supervise container condition, loading and sealing
Issue an inspection report with photographs and defect tallies

13Relevant international standards

Processed foodIOC Trade Standard Applying to Table OlivesInternational Olive Council definitions, styles, size grading and defect tolerances for table olives..Codex AlimentariusCodex Standard for Table Olives (CXS 66-1981)Types, trade preparations, styles and quality criteria for table olives..EU food lawRegulation (EC) No 1333/2008EU rules on food additives, including permitted uses and maximum levels such as those for sulphites in dried fruit..EU food lawRegulation (EU) No 1169/2011Food information to consumers: mandatory labelling particulars, allergen emphasis, nutrition declaration and origin rules..SamplingISO 2859-1Sampling procedures for inspection by attributes, indexed by acceptance quality limit (AQL).EU food lawRegulation (EC) No 852/2004EU rules on the hygiene of foodstuffs, including the requirement for food business operators to apply procedures based on HACCP principles..EU food lawCommission Regulation (EC) No 2073/2005Microbiological criteria for foodstuffs, covering food safety criteria such as Salmonella and Listeria monocytogenes and process hygiene criteria..Certification schemesBRCGS Food SafetyA GFSI-recognised standard widely required by UK and European retailers..Certification schemesIFS FoodA GFSI-recognised standard widely required by German, French and Italian retailers..Certification schemesFSSC 22000A GFSI-recognised certification scheme built on ISO 22000 and sector prerequisite programmes..

Regulations are amended regularly. Always check the version in force for your destination market.

14Conformity TR services for table olives

Food Inspection

Independent inspection of finished and semi-finished food products at Turkish suppliers, carried out against your specification, your label artwork and the rules of your market

Quality Control

Pre-production, during-production and continuous quality control at Turkish food and feed factories, so problems are corrected while there is still time

Pre-Shipment Inspection

Final random inspection of food, produce and feed before it leaves the supplier, when the goods are packed and ready to load

Food Safety Assessments

Independent assessment of HACCP, GMP and GHP, hygiene, allergen management, traceability and cold chain at Turkish food and feed suppliers

Supplier Audits

Supplier qualification, food safety audits, quality management system audits, GMP audits and GAP assessments for buyers sourcing from Turkey

15Questions buyers ask

When is the season for table olives in Turkey?

Green olive harvest from September; black olive harvest from November. Packed olives ship all year. Typical window: September to February. Exact timing varies with region, altitude and weather each year.

Where are table olives produced in Turkey?

Bursa (Gemlik, Mudanya, İznik), Manisa (Akhisar), İzmir, Aydın, Balıkesir and Çanakkale.

Which laboratory tests are typical for table olives?

Common tests include salt, pH and acidity; preservatives; microbiology; pesticide residues. The right test plan depends on your specification and destination market.

What are the main quality and safety risks for Turkish table olives?

Pit fragments. Spoilage from incorrect brine. Undeclared colour stabilisers or preservatives.

Can Conformity TR inspect table olives and supervise loading?

Yes. We inspect table olives at the supplier against your specification, coordinate laboratory testing where required and supervise loading, with a photographic report to you the same day.

Contact

Request inspection for table olives in Turkey

Send the product, supplier location and timing by email, phone or WhatsApp. We confirm scope, sampling method, laboratory plan and cost before any work starts.

Food-qualified inspector at the supplier
Report with photographs the same day
Independent of the supplier

Inspection request: Table Olives

Email[email protected] Phone+90 533 283 05 79 WhatsAppMessage us

OfficeBeştepe Mah. Nergiz Sok. Via Flat İş Merkezi 7/2 Kat:3 No: 87, 06560 Yenimahalle/Ankara

For a fast proposal, include the product and specification, supplier location, destination market and expected dates. We reply in English, usually within one business day.

Email your request Call +90 533 283 05 79