هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
 
 
 
 
مشروعنهائي   
 
 
 
 
GSO 05/FDS/ 222:2014  
 
 
 
 
 
زيتـــون المائــدة   
TABLE OLIVES  
 
 
 
 
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها ، لذلك فإنها 
عرضة للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس 
إدارة الهيئة. 
ICS:01.686.76  تقديم 
 
هيئةةة التقيةةيس لةةدو  مجلةةس التعةةاول لةةدو  الخلةةي  العربيةةة هيئةةة إقليميةةة تعةةم فةةا ععةةويتها ا جهةةزة 
الوطنية للمواصفات والمقاييس فةا دو  الخلةي  العربيةة ، ومةن مهةاي الهيئةة إعةداد المواصةفات القياسةية 
الخليجية بواسطة لجال فنية متخصصة .  
 
وقد قامت هيئة التقييس لدو  مجلس التعاول لدو  الخلي  العربية ضمن برنام  عمةل اللجنةة الفنيةة رقةم 
5  " اللجنة الفنية الخليجية لقطاع مواصفات المنتجات الغذائية والزراعية"  بتحديث المواصفة القياسةية  
الخليجية رقم 222 GSO  : زيتـــول المائــدة .وقامت (دولة الإمارات العربية المتحدة) بإعداد مشروع 
هذه المواصفة.   
 
وقد اعتمدت هذه المواصفة كلائحةة فنيةة خليجيةة فةا اجتمةاع مجلةس إدارة الهيئةة رقةم (  ) ، الةذي عقةد 
بتاريخ     هـ ، الموافق /   /      ي. 
 على أل تلغى المواصفة رقم ( 222/ GSO 2005) وتحل محلها 
 
 
Foreword  
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the Nation al Standard Bodies of GCC member States.  
 
One of GSO main functions is to issue Gulf Standard/ Technical regulation 
through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No: (5) "Technical Gulf 
committee for f ood and agriculture product standards" has updated the GSO 
standard No. GSO  222 "TABLE OLIVES  " The draft standard has been 
prepared by (United Arab Emirates).  
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…./….held on    /    /    H،       /    /  
 
The approved standard will replace and supersede the standard No. GSO 
222:2005.  
 
   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
1 
 
 
 TABLE OLIVES  
 
1. SCOPE  
This Gulf Standard applies to the fruit of the cultivated olive tree ( Olea europaea  L.), as 
defined in Section 3, which has been suitably treated or processed, and which is offered for 
direct consumption as table olives, including for catering purposes or olives packed in bulk 
containers intended for repacking into consumer size d containers. It does not apply to the 
product when indicated as being intended for further processing.  
 
2. COMPLEMENTARY REFERENCES  
 
2. 1 GSO 9: Labeling of prepackaged foodstuffs.  
2. 2 GSO 21: Hygienic Regulations for Food Plants and their Personnel.  
2. 3 GSO 148: Sugar . 
2. 4 GSO 149: Un -bottled drinki ng water.  
2. 5 GSO 177: Methods Of Physical And Chemical Test Of Canned Vegetables . 
2. 6 GSO/CAC 193: General Standard for Contaminants and Toxins in Food and Feed.  
2. 7 GSO 244:  Methods Of Test For Vegetables, Fruits And Their Products , First Part 
:Organoleptic  Examinat ion, Determination Of Net Weight And Drained . 
2. 8 GSO 299:  Methods of test for vegetables, Fruits and their products -Second part: 
determination of  Moisture, alcohol , insoluble  Solids, total ash, calcium, Mineral oil 
and ascorbic acid . 
2. 9 GSO 382, 383: Maximum a llowable limits of pesticides residue in agricultural and 
food products – 1st and 2nd parts.  
2. 10 GSO 839: Food Packages - Part 1: General Requirements . 
2. 11 GSO 988: Limits of Radiation Levels Permitted in Foodstuffs - Part 1.  
2. 12 GSO 1019 :    Edible olive oil and oliv e pomace oil . 
2. 13 GSO 1016: Microbiological Criteria of Food Product - Part 1.  
2. 14 GSO 1287 : Methods of Sampling of Prepackaged Fruit and Vegetable Products .” 
2. 15 GSO 1290 : Methods of Test for Fruit Juices  
2. 16 GSO 1694 : General principles of food hygiene  
2. 17 GSO 1791 : Three Pi ece Steel Round Cans Used For Canning Food Stuffs . 
2. 18 GSO 1843:  Food Grade Salt . 
2. 19 GSO 1974: Vinger.  
2. 20 Gulf standard  which the GSO will be approved concerning with food additives.    
 
3. DEFINITIONS  
 
3. 1 Table olives  
Product  prepared from the sound fruits of olive tree (Olea europaea  L) having reached 
appropriate degree of development for processing that are chosen for their production of 
olives whose volume, shape, flesh -to-stone ratio, fine flesh, taste, firmness and ease of 
detachment from the stone make them particul arly suitable for processing ; treated to 
remove its bitterness and preserved by natural fermentation, and/or by heat treatment , 
and/or by other means so as to prevent spoilage and to ensure product stability in 
appropriate  storage conditions with or withou t the addition of preservatives;  packed with or 
without a  suitable liquid packing medium.  
 
   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 3. 2 Green table olives   
A product  prepared from the fruits  harvested during the ripening period, prior to 
colouring and co mplete ripening, which is sound, firm, resista nt to light pressure and 
varies in colour from bright gre en to yellow ish (straw ’s colour ),  treated with alkali 
during processing , preserved in saline and by natural lactic fermentation or partial 
natural fermentation, and followed by pasteurisation, steri lisation, or treatment with 
permitted preservatives, cooling, nitrogen, or carbon dioxide without brine .  
3. 3 Table olives turning colour  (vintage green olives)  
 Fruits prepared from pink and brown olives harvested before complete ripening , treated 
with alkal i during processing, preserved in brine solution or by heat treatment, or heat -
treated brine.  
3. 4 Black table olives   
Table olives prepared from olive fruits harvested when fully ripe and before fruits have 
become shrivelled or slightly before full ripeness i s attained, or when fully ripe and after 
fruits have become shrivelled on the tree . 
Olives are firm, smooth, with a glossy skin and suffers a slight depression to a slight 
pressure between the fingers.  The colour of the fruits varies from reddish black, v iolet 
black, deep violet to deep chestnut.  It may be treated with alkali during its processing 
and may be darkened by oxidation.  It is directly preserved by one or more of the 
following  methods : 
- in brine solution.  
- by pasteurisation or sterilisation . 
- by appropriate preservatives.  
- by addition of suitable preservatives . 
3. 5 Treated Table Olive s  
Tables olives (green, black, or turning colour olives) treated with sodium hydroxide 
solution from 3 to 8 times (0.5% to 2% concentration) to reduce bitterness, and washed 
thoroughly with water to remove the alkali.  
3. 6 Size grading of whole olives   
Whole olives are graded according to fruits count per kg of the net weight.  The size 
shall be indicated by two whole numbers separated one from the other by a slash (/) 
represe nting the minimum and maximum numbers of olive fruits per one kg.  
3. 7 Foreign matt er  
Any green parts not detrimental to health and aesthetically undesirable such as severed 
leaves and stems, not including any materials permitted in this standard.  
3. 8 Olives dama ge 
A damage to the fruit whether or not accompanied by visible  signs. In case of pitted 
whole olives, damage is observed when the internal flesh  tears  off,  and the pit’s cavity 
or large parts of the fruit’s pulp become  visible.  
3. 9 Fungi rot  
 Damage to olive s fruit due to fungi growth ( Macrophoma, Gloesporium ) within the 
fruit, causing dry skin or affecting the fruit’s colour.  
3. 10 Stem   
A pedicel (3mm or more in length) attached to olives fruit which shall not be considered 
as a defect to whole olives.  
3. 11  Stone or  fragments of stone  (except whole olives)  
 An entire olives stone or parts of it weighing a minimum of 5 mg.  
3. 12 Spotted fruits    المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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  Olives showing spots or markings spreading over an area exceeding 9 mm2 of the entire 
surface area of the fruit, which collectivel y or solely may or may not have penetrated 
the flesh in a way affecting the shape or quality of olives.  
3. 13 Deformed fruits   
          Olives damaged due to skin rupture which causes the internal flesh to become visible.  
 
4. PRODUCT DESIGNATION  
 
Table olives products are classified in one of the following olive types and trade preparations / 
treatments:  
4.1 Table olives are classified according to the degree of ripeness of the fresh fruits  as follows : 
a. Green olives.  
b. Olives turning colour.  
c. Black olives.  
4.2 Table olives are classified according to trade preparations as follows : 
a. Treated Olives:  
- Treated green olives.  
- Treated olives turning colour.  
- Treated black olives.  
- Treated green ripe olives.  
b. Natural Olives :  Green olives, olives turning colour or  black olives placed directly in brine 
in which  they  undergo  complete  or  partial  fermentation,  may or may not be preserved  by  
the  addition  of acidifying agents :  
 - Natural green olives.  
- Natural olives turning colour.  
- Natural Black olives.  
c. Dehydrated and/or shrivelled olives : Green olives, olives turning colour or black olives 
that have undergone or not mild alkaline treatment, preserved in brine or partially dehydrated 
in dry salt and/or by heating or by any other technological process : 
- Dehydrated and/or shrivelled green olives . 
- Dehydrated and/or shriv elled olives turning colour.  
- Dehydrated  and/or shrivelled black olives.  
d. Olives  darkened  by  oxidation :  Green  olives  or  olives  turning  colour  preserved  in  
brine, fermente d or not, and darkened by oxidation with or without alkaline medium. They 
shall be a uniform brown to black colour . Olives  darkened  by  oxidation  shall  be  preserved  
in  sealed  containers  and subjected to heat sterilisation . 
- Black olives.  
e. Speci alities : Olives may be prepared by means distinct from, or additional to, those set forth 
above. Such specialities retain the name “olive” as long as the fruit used complies with the 
general definitions laid down in this Standard. The names used for these specialities shall be 
sufficiently explicit to prevent any confusion, in purchasers’ or consumers’ minds, as to the 
origin and nature of the products and, in particular, with respect to the designations laid down 
in this Standard.  
 
4.3 VARIETAL TYPES  
Any c ommercially cultivated variety (cultivar) suitable for processing.  
4.4 STYLES  
Olives may be offered in one of the following styles:  
4.4.1 Whole olives    المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 (a)  Whole olives : Olives, with or without their stem, which have their natural shape 
and from which the stone (pit) has not been removed . 
(b)  Cracked olives :  Whole olives subjected to a process whereby the flesh is opened 
without breaking the stone (pit) which rema ins whole and intact inside the fruit.  
(c)  Split olives : Whole olives that are split lengthw ise by cutting into the skin and part 
of the flesh . 
4.4.2 Stoned (pitted) olives  
(a)  Stoned  (pitted)  olives:  Olives  from  which  the  stone  (pit)  has  been  
removed  and  which basically retain their natural shape . 
(b)  Halved  olives:  Stoned  (pitted)  or stuffed  olives  sliced  into  two  
approximately  equa l  parts, perpend icularly to the longitudinal axis of the 
fruit. 
(c)  Quartered olives: Stoned (pitted) olives split into four approximately  equa l 
parts along and perpend icularly to the major axis of the fruit. 
(d)  Divided olives: Stoned (pitted) olives cut lengthwise into more than four 
approximately equa l parts. 
(e)  Sliced olives: Stoned (pitted) or stuffed olives sliced into segments of fairly 
uniform thickness . 
(f)  Choppe d or minced olives: Small pieces of stoned (pitted) olives of no 
definite shape and practically  devoid  (no  more  than  5 per  100  of  such  
units  by  weight). 
(g)  Broke n olives: Olives broken while being stoned (pitted) or stuffed . They 
may contain pieces of the stuffing material. 
4.4.3   Stuffed olives: Stoned (pitted) olives stuffed either with one or more suitable 
produc ts  (carrot, pimiento, onion, almond, celery, anchovy , chopped olive, orange 
or lemon peel, hazelnut, etc.) or with edible pastes. 
4.4.4   Salad olives: Whole broken or broken -and-stoned (pitted) olives with or without 
capers, plus stuffing material, where the olives are the most numerous compared 
with the entire produc t marketed in this style. 
4.4.5   Olives with caper s or medley: Whole or stoned (pitted) olives, usua lly small in 
size, with capers and with or without stuffing. 
 
4.5 OTHER STYLES  
Any other presentation of the produc t shou ld be permitted provided that the 
produc t: 
(a) is sufficiently distinctive from other forms of presentation laid down in the 
Standa rd; 
(b)   meets all relevan t requirements of the Standa rd, including requirements 
relating to limitations on defects, drained weight, and any other requirements  
which are applicable  to that style which most closely resembles the style or styles 
intende d to be provided for unde r this provision; and 
(c) is adequa tely described on the label to avoid confusing or misleading the 
consu mer. 
 
5. ESSENT IAL COMPOSITION AND QUAL ITY FACTOR S 
 
5.1      COMPO SITION 
5.1.1   Basic Ingred ients 
Olives as defined in Sections 3 and 4, with or without liquid pack ing medium.   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 5.1.2   Other Permitted Ingred ients 
Other ingredients may be used such as: 
(a)  Water as per standard definition in section ( 2.4). 
(b)  Food -grade salts as defined in section (2.18) .  
(c)  Vinegar as defined in section (2.19) . 
(d)  Olive oil as per standard in section (2.12) . 
(e)  Suga rs as defined in section (2.3) or natural sweet eners such as honey .  
(f)  Any single or combination of edible material used as an acco mpaniment or 
stuffing such as, for example, pimiento, onion, almond, celery, anchovy , or 
pastes thereof. 
(g)  Spices and aromatic herbs or natural extracts thereof. 
 
5.1.3   Pack ing Media (pack ing brines) 
This  term  applies  to  solutions  of  food  grade  salts  as  defined  in  Standar d  
for  Food  Grade  Salt dissolved in potable water, with or without the addition of 
all or some of the optional ingredients listed unde r Section 5.1.2. 
Brine shall be clean, free from foreign matter, have characteristic colour flavou r 
and odou r and shall comply with the hygiene rules laid down in Section (2.2) and 
(2.16).  
Fermented  olives  held  in a pack ing  medium  may  contain  micro-organisms  
used  for fermentation, notably lactic acid bacteria and yeasts. 
Physico-chemical  characteristics  of  the  pack ing  brine,  or  the  juice  from  the  
pulp  after  osmotic balance,  depend ing  on  the  applied  conse rvation  treatment,  
shall  be  as follows: 
 
Table 1  
Type and prepara tion Minimum sodium 
chloride content Maximum pH Limit  
Treated olives 
 5.0% 4.3 
Natural olives 
 6.0% 
 4.3 
 
Pasteurized treated and natural olives  GMP 4.3 
Dehydrated and/or shrivelled olives  8.0% GMP 
Darkened by oxidation with alkaline 
treatment and green ripe olives  GMP GMP 
GMP: Good Manufacturing Practice  
 
Trade  preparations  of table  olives  not complying  with  the  abov e  phys ico–
chemical  characteristics shou ld be appropriately processe d to ensure that they 
comply with the gene ral food safety recommenda tions as set out in Section (2.16) . 
The presenc e of propionic acid and its salts may be observed in table olive trade 
preparations that have unde rgone fermentation in conformity with good manufacturing 
practice. 
 
5.2  QUALITY REQUIREMENTS  
5.2.1  Table  olives  should  have  normal  colour,  flavour,  odour  and  textu re  
characteristic  of  the  finished product . 
5.2.2  Manufacturing and trading of finished products shall be according to provisions   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
6 
 
 
 mention in standards laid in section (2.2) and (2.16).  
5.2.3  The olives and brine shall be  devoid of any microbiological  deterioration and 
extraneous taste and smell caused by fermentation . 
5.2.4  Food additives permitted in the standard laid in section (2.20) may be used in 
products.  
5.2.5  Toxins and contaminants in t he products shall not exceed the maximum allowed level s 
of the Gulf Standard laid in section (2.6).  
5.2.6  Microbiological levels in the product should not exceed the maximum allowed levels 
of Gulf Standard in section (2.13).  
5.2.7  The products shall comply with the maximum residue limits allowed for pesti cides 
established by the Gulf Standard in section (2.9).  
5.2.8  Radioactive levels in the products shall not exceed the maximum allowed limits of 
Gulf Standard laid in section (2.11).  
5.2.9  The percen tage of heavy metal contaminant elements  should not e xceed their 
corresponding levels below (part per million) : 
 
Table 2  
Lead  Cadmium  Mercury  Arsenic  
(inorganic)  Arsenic  Tin 
0.1 0.05 0.03 0.06 1.0 756 
 
5.2.10  Table olives in whole, stoned and stuffed styles shall comply with the minimum 
quality requiremen ts in the second category in the Table 3 of Section (5.2.13). Other 
styles shall comply with Table 4 in Section (5.2.13). 
5.2.11  Table olives shall be uniform in size. (The olives are size -graded by count of the 
number of fruits per k ilogramme as in the ta ble below.)  
 
Table 3  
60/70 101/110  161/180  261/290  
71/80 111/120  181/200  291/320  
81/90 121/140  201/230  321/350  
91/100 141/160  231/260  351/380  
   381/410*  
 
* Above 410, the interval is 50 fruits. 
 
Solely where stuffed olives are conce rned, as from size 201/220 the interval is 
20 fruits up to size 401/420. 
Size-grading may be applied for olives in the whole, stoned (pitted) and stuffed 
styles. 
In the case of stoned (pitted) olives or stuffed olives (after removing the stuffing), 
the size shown shall be the one correspond ing to the original whole olive. For 
the purpose of check ing, the number of stoned (pitted) olives in one kilogramme 
shall be multiplied by a coeff icient set by each produc ing coun try. 
Within  each  size  as  defined  above ,  it  is  stipulated  that  after  having  removed  
from  a  sample  of 100 olives,  the olive  having  the largest  horizontal  diameter    المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 and the olive  having  the smallest  horizontal diameter, the difference  between 
the horizontal diameters of the remaining  olives may not excee d 4 mm. 
Alternatively, the maximum permitted tolerance shall be: 
- 10% of over or unde r sizes for sizes with a 10 fruit interval; 
- 5% of over or unde r sizes for sizes with a 20 fruit interval; 
- 2% of over or unde r sizes for sizes with a 30 or more fruit interval. 
 
5.2.12 Trade Categor ies:  
Classification of table olives is optional; however, if classified, the following 
designations apply: 
(a)  “Extra ” or “ Fancy ” or “ A”  
The high quality olives endowed to the maximum extent with the characterist ics 
specific to the variety and trade preparation are considered as belonging to this 
category. Notwithstanding, and providing this does not affect the over all 
favourable aspect or organoleptic characteristics of each fruit, they may have very 
slight colou r, shape, flesh -firmness or skin defects . 
Whole,  split,  stoned  (pitted)  and  stuffed  olives  of  appropriate  varieties  may  
be  classified  in  this category.  
(b) “First ”, “1st”, “Choice ” or “ Select ” or “ B” 
This category covers good quality olives with a suitable degree of ripeness and 
endowed with the characteristics specific to the variety and trade preparation.  
Providing  this  does  not  affect  the  overall favourable aspect or individual 
organoleptic characteristics of each fruit, they may have sl ight colour, shape, skin 
or flesh -firmness defects . 
All the types, preparations  and styles of table olives may be classified in this 
category, except for chopped or broken olives.  
(c) “ Second ”, “2nd” or “ Standard ” or “ C” 
This  category  includes  good  quali ty  olives  which,  although  they  cannot  be  
classified  in  the  two previous categories, comply with the general conditions 
defined for table olives under this general standard . 
 
5.2.13  Defects and Allowances :  
A) The maximum defect tolerances for each category  should not exceed the values in the 
following table:  
Table 4 
Classification  “ Second”, “2nd” or 
“Standard” or “C ” “First”, “1st”, “Choice” or 
“Select” or “B ” “Extra” or “Fancy” or 
“A” 
 Olives 
turning 
colour, 
Black 
olives Olives  
darkened 
 by  
oxidation Green 
olives  
 Olives 
turning 
colour, 
Black 
olives Olives  
darkened 
 by  
oxidation Green 
olives  
 Olives 
turning 
colour, 
Black 
olives Olives  
darkened 
 by  
oxidation Green 
olives  
 
Stoned  (pitted)  olives and Stuffed olives 
Stone and 
stone 
fragments 2 7 7 2 7 7 2 7 7 
Broken fruits  
 1 1 1 5 5 5 3 3 3 
 Stuffing defect   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 Packed 5 5 5 2 2 2 7 7 7 
Not Packed 1 1 1 5 5 5 3 3 3 
Whole Stoned  (pitted)  olives and Stuffed olives 
Skin blemish 72 0 76 8 0 0 0 4 42 
Deformed 
fruits  
 76 8 8 0 4 4 3 2 2 
Atrophic fru its 
 76 0 0 0 3 3 4 2 2 
Abnormal 
texture  72 76 76 8 0 0 0 4 4 
Unnatural 
color  72 76 76 8 0 0 0 4 4 
Stems 0 0 0 5 5 5 3 3 3 
Total defects 22 22 22 71 71 71 72 72 72 
Total defects/kg or part 
Foreign matter  
 7 7 7 7 7 7 7 7 7 
Tolerance is assessed in a sample of 200 grams of olives that have been taken in accordance with the 
appropriate sampling plan with an acceptable quality level (AQL) of 6.5 . 
 
B) Maximum allowed d efect limits for Broken, Chopped, Minced, Sliced and Other 
Segmented Styles of Olives  shall not exceed the following values:  
 
Table 5  
Turning  
Colour olives  
Natural black olives Treated  olives 
darkened by oxidation   Green 
olives Defects 
2 2 2 Harmless extraneous matter 
(unit)  
5 6 4 Stems (unit)  
25 25 25 blemish/ shrivelled fruit  %  
1.0 1.0 1.0 Stone and stone fragments  
10/5 10/5 12/6 Soft fruits /Extreme softness  
50 50 50 Broken fruits  
Tolerance is assessed in a sample of 300 grams of olives that have been taken in 
accordance with the appropriate sampling plan with an acceptable qua lity level (AQL) 
of 6.5. 
 
5.2.14  CLASSIFICATION OF “DEFECTIVES”  
A container that fails to meet one or more of the applicable quality requirements, as set out in 
Section  5.2 (except those based on sample averages), should be considered as a “defective”.  
 
5.2.15 LOT ACCEPTANCE  
A lot should be considered as meeting the applicable quality requirements referred to in 
Section 5.2 when: 
A. for those requirements which are not based on averages, the number of “defectives”, as 
defined in Section 5.2.6 , does not excee d the acceptance  number (c) of the appropriate  
sampling plan with an AQL of 6.5; and    المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 B. the requirements of Section 5.2, which are based on sample averages, are complied with.  
 
6. WEIGHTS AND MEASURES  
When packing table olives the following shall be taken i nto consideration:  
6.1 Olives shall be packed in hygienic, suitable, new, clean, sound and leak -proof containers 
made of materials which do not impart any foreign odour or taste to the olives, resistant to 
corrosion and do not react with the product contai ned therein.  
6.2 Containers made of transparent materials shall not disguise the real appearance of olives.  
6.3 C ontainers shall comply with th e Gulf standard mentioned in (2.10) and (2.17) . 
6.4 Olives shall be covered with the brine solution. The size of olives and the packing 
medium should occupy no less than 90% of the water capacity of the container, otherwise the 
sample is deemed defective if this requirement is not met.  
6.5 A lot will be considered as meeting the requirements of water capacity when t he number 
of “defectives” does not exceed the acceptance number (c) of the appropriate sampling plan 
with an AQL of 6.5.  
6.6 The drained weight of the product should not be less than the following percentages  laid 
in Table 5 , calculated on the basis of water capacity of the container:  
 
Table 6 
Styles   Minimum drained weight  
  Whole olives  50% 
Stoned (pitted) and stuffed olives  40% 
 
6.7 The tolerance concerning the net drained weight mentioned on the container shall not 
exceed the following percentage sc ale, providing the sample’s mean net drained weight is 
equal to, or in excess of, said declared weight:   
Table 7  
(a) Containers with drained weight less than 200 g  
5% 
 
(b) Containers with drained weight between 200 and 500 g  
4% 
 
(c) Containers with drained weight between 500 and 1,500 g  
3% 
 
(d) Containers with drained weight in exces s of 1,500 g  
2% 
The  requirements  for minimum  drained  weight  should  be deemed  to be complied  
with  when  the average drained weight of all containers examined is  not less than the 
minimum required, provided that the number of “defectives” as defined in Section 
7.1.4 does not exceed the appropriate acceptance number (c) of the Sampling Plan 
with an AQL of 6.5.  
Any container that fails to meet these tolerances shall  be considered a “defective” for 
the purposes of this section.  
 
 
7. TRANSPORTATION AND STORAGE  
7.1 Transportation  
The containers shall be transported in such a way as to avoid their damage or spoilage. 
Transportation means shall be so designed as to prote ct olive containers from contamination   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 and they shall not be previously used for transportation of insecticides, fungicides or any toxic 
or harmful substances.  
7.2 Storage  
Table olives shall be stored in well ventilated stores far away from contamination 
sources and high temperature.  
 
8. SAMPLING AND TEST METHODS  
8.1 Sampling shall be carried out according to the Gulf standard mentioned in (2.14). 
8.2 Tests shall be carried out on the representative sample taken according to Gulf standard 
mentioned in (2. 5), (2.7), (2.8) and (2. 15), and the following methods:  
type  Principle  Method Provision 
I Sieving 
Gravimetry AOA C 968.30 (Codex gene ral method 
for processe d fruits and vege tables)  Drained 
weight 
I 
 
 
 
 
II  
 
Weighing CAC /RM 46-1972  (for glass containers) 
(Codex gene ral method for processe d 
fruit and vege tables)  
and 
ISO 90.1:1999  
(for metal containers) (Codex gene ral 
method for processe d fruit and 
vege tables)  
NMKL 179:2005 
) (Codex gene ral method for processe d 
fruit and vege tables)   
 
 
 
Fill of 
containers  
III 
 
 
IV 
 
 
II  
 
Potentiometry AOA C 981.12 (Codex gene ral method 
for processe d fruits and vege tables)   
 
 
pH of brine  ISO 1842:1991 
(Codex general method for processed 
fruits and vegetables) 
AOAC 971.27 
(Codex gene ral method)  
III Potentiometry ISO 3634:1979 
“ chloride expressed as sodium chloride” 
( Codex general method for processed 
fruits and vegetables) Salt in 
brine 
III AAS (Flame 
absorption)  AOA C 972.25 (Codex gene ral method)  Lead 
II AAS AOA C 980.19  
(Codex gene ral method)  Tin 
                                   DETERMINATION OF WATER CAPACITY OF CONTAINERS (CAC/RM 46 -1972)  
 1  SCOP E 
This method applies to glass containers. 
2  DEF INITION 
The water capac ity of a container is the volume of distilled water at 20°C which the sealed 
container will hold when completely filled. 
3  PROCEDUR E 
3.1  Select a container which is unda maged in all respec ts.   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 3.2  Wash, dry and weigh the empty container. 
3.3  Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the 
container thus filled. 
4  CALCULAT ION AND EXPRESSION OF RESULTS  
Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be 
considered to be the weight of water required to fill the container. Results are expressed as ml of 
water. 
 
 
9.    LABELLING  
Without prejudice to what is stated in the Gulf standard mentioned in 2.1, the 
following information shall be declared on the package:  
9.1  Olive type (Green Olives in brine - turning colour olives in brine - Black olives in 
brine... etc.).  
9.2  Classification of olives according to style (whole olives - whole stoned olives - whole 
stuffed olives... etc.).  
9.3  Type of heat treatment used in preserving.  
9.4  Olive size (in case of size grading), in case where two or more adjacent sizes are 
packe d together, the statement “mixed sizes” shall be declared, and in case where the 
size is ungraded, the statement “size ungraded” shall be declared.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
المراجع                                                                                                     References  
المرجع الرئيسا                               Main reference  
لجنة دستور ا غذية                                                   Codex Alimentrius Commission  
رقم00/ 1981مراجعة2673                                             2013  Revision CAC 66/1981  
زيتول المائدة                                                                   Table olive   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 SAMPLING PLAN S 
The appropriate inspec tion level is selected as follows: 
Inspec tion level I   -  Normal Sampling 
Inspec tion level II - Disputes,   (Codex   referee   purpose s   
sample   size), enforce ment or need for better lot estimate 
 
SAMPLING PLAN 1 (INSPECT ION LEVE L I, AQL = 6.5)  
NET WEIGHT IS EQUA L TO OR LESS THA N 1 KG (2.2 LB) 
Lot Size (N) Sample Size (n) Accep tance Number (c) 
4,800 or less 6 1 
4,801 - 24,000 13 2 
24,001 - 48,000 21 3 
48,001 - 84,000 29 4 
84,001 - 144,000 38 5 
144,001 - 240,000 48 6 
more than 240,000 60 7 
NET WEIGHT IS GREATE R THA N 1 KG (2.2 LB) BUT NOT MOR E THA N 4.5 KG (10 LB) 
Lot Size (N) Sample Size (n) Accep tance Number (c) 
2,400 or less 6 1 
2,401 - 15,000 13 2 
15,001 - 24,000 21 3 
24,001 - 42,000 29 4 
42,001 - 72,000 38 5 
72,001 - 120,000 48 6 
more than 120,000 60 7 
NET WEIGHT GREATE R THA N 4.5 KG (10 LB) 
Lot Size (N) Sample Size (n) Accep tance Number (c) 
600 or less 6 1 
601 - 2,000 13 2 
2,001 - 7,200 21 3 
7,201 - 15,000 29 4 
15,001 - 24,000 38 5 
24,001 - 42,000 48 6 
more than 42,000 60 7 
 
 
   المواصفة القياسية الخليجية   GSO 05/ FDS 222:2014   
 
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 SAMPLING PLAN 2 (INSPECT ION LEVE L II, AQL = 6.5) 
 
NET WEIGHT IS EQUA L TO OR LESS THA N 1 KG (2.2 LB) 
 
Lot Size (N)  
Sample Size (n)  
Accep tance Number (c) 
 
4,800 or less  
13  
2 
 
4,801 - 24,000  
21  
3 
 
24,001 - 48,000  
29  
4 
 
48,001 - 84,000  
38  
5 
 
84,001 - 144,000  
48  
6 
 
144,001 - 240,000  
60  
7 
 
more than 240,000  
72  
8 
 
NET WEIGHT IS GREATE R THA N 1 KG (2.2 LB) BUT NOT MOR E THA N 4.5 KG (10 LB) 
 
Lot Size (N)  
Sample Size (n)  
Accep tance Number (c) 
 
2,400 or less  
13  
2 
 
2,401 - 15,000  
21  
3 
 
15,001 - 24,000  
29  
4 
 
24,001 - 42,000  
38  
5 
 
42,001 - 72,000  
48  
6 
 
72,001 - 120,000  
60  
7 
 
more than 120,000  
72  
8 
 
NET WEIGHT GREATE R THA N 4.5 KG (10 LB) 
 
Lot Size (N)  
Sample Size (n)  
Accep tance Number (c) 
 
600 or less  
13  
2 
 
601 - 2,000  
21  
3 
 
2,001 - 7,200  
29  
4 
 
7,201 - 15,000  
38  
5 
 
15,001 - 24,000  
48  
6 
 
24,001 - 42,000  
60  
7 
 
more than 42,000  
72  
8