Process & quality
From intake to bill of lading
Seven controlled stages between the orchard and the container — each one documented in the company's own published material.
The chain
Seven stages, one standard
Photographs are from the company's own archive.
- 01
Reception & first grading
Fruit arrives from September to January and is graded on arrival; the largest calibres are set aside for the table.
Green olives at the sorting pan — company archive - 02
Fermentation & curing
Olives ferment in brine in the plant's outdoor vat yard, the slow step that fixes texture and taste.
The fermentation yard — company archive - 03
Sorting & calibration
Hand sorting and mechanical grading bring each lot to a constant calibre before preparation.
Hand-sorting tables — company archive - 04
Preparation
Whole, pitted, sliced, stuffed or slashed; eight prepared recipes carry the flavours of the Moroccan table.
Grading conveyor — company archive - 05
Filling & heat treatment
Tins are filled and heat-treated to the article's published values — pasteurisation at 95 °C for green olives, sterilisation at 121.1 °C for black.
Filling line and autoclaves — company archive - 06
Laboratory control
The in-plant laboratory checks free acidity, pH at equilibrium and brine strength against each article's specification.
Laboratory bench — company archive - 07
Packing & loading
Cartons and drums are consolidated to published container plans — up to 1,700 cartons or 80 drums per twenty-foot box.
Export drums awaiting loading — company archive
HACCP
Analyse every step
“The HACCP system analyses each step of the production process with one overriding aim: bringing the final consumer a safe, reliable product.”
In the company's published words, the system minimises physical, chemical and biological risk while guaranteeing the stability and quality of the product. It is the frame around everything the plant does — and the language the house shares with every food-safety auditor.
Standards
Certified, registered, audited
The standards the company publishes and trade directories record.
ISO 22000
Food-safety management system — the directory-listed backbone of plant control.
HACCP
Hazard analysis at every production step, published by the company since its earliest material.
Kosher
Directory-listed certification for kosher programmes.
US FDA
Facility registration supporting documented shipments to US importers. Not an approval mark.
Standards as published by the company and listed in trade-directory records (Kerix). Certificate copies should be requested from the export office.
Audit us with a question
Ask for the specification sheet of any article — the export desk answers with the published values.