Consumers must be careful at:

• seeing the variety, caliber, net and net drained weight, producer name and expiry date information on the package.
• Discriminating the green and yellowish-green olives. Green olives are fermented with natural methods. Several chemicals are used in the fermentation process of yellowish green olives. These olives taste and look like pickles.
• Seperation of the seed from the fruit of green olives. If too much chemicals were used in the product, seed will be seperated from the fruit easily.