Caliber : Number of olives in 1 kg of product. i.e. 1 kg of 180-200 caliber olives has appr. 190 pieces.

Variety: Different olive varieties have their own typical taste, shape, oil level, color, flavor and quality characteristics. Hence the cost/price differences between different varieties.

Pasteurization: It’s a type of heat treatment for prevention against harmful microorganisms. Low pH products such as Fora Green Olives, Olive Paste, Green Sliced Olives, pitted green olives are pasteurized at 85˚C.

Sterilization: It’s a type of heat treatment applied to products with low salt level in order to kill all microorganisms. Fora Fit Black Olives, Fora Sliced Ripe Olives, Pitted Ripe olives are among sterilized products.

Net Weight and Net Drained Weight (NW and NDW):  NDW is the total weight of olives in a package. NW is NDW plus the weight of the brine in which olives are kept.

Fermentation: Olives can not be consumed right after harvesting. The bitter element in the fruit (oleuropein) must be taken away by several methods. This process is called fermentation.