هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
  
 Final  Draft  
 
 
  
GSO 05/ FDS ……/2013  
 
 
  
الخضار والفواكه ومنتجاتها– مهروس الزيتون الأسود 
Mashed black olive - Vegetables and fruit and their products  
 
 
 
 
 
 
 
 
 
  
Prepared by  
The Gulf Technical committee for Standards of Food and Agriculture products  
 
 
This document is a draft GSO Standard circulated for comments. It is, therefore, 
subject to alteration and modification and may not be referred to as a GSO 
Standar d until approved by GSO.  
ICS: 67.080  GSO STANDARD  GSO FDS  …… /2013  
 
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Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical  regulati ons through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No 5 " Technical committee for 
Standards of Food and Agriculture products " has prepared this Standard. The Draft has 
been prepared by (Republic of Yemen) . 
The draft has been prepared in both Arabic and English language based on relevant ADMO, 
International and National foreign Standards and references.  
 
This standard has been approved as a Gulf Standard by GSO Board of Directors in its meeting 
No.( ),held on/ / H , / / G.  
 
 GSO STANDARD  GSO FDS  …… /2013  
 
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 Vegetables and fruit and their products - Mashed black olive  
 
1 Scope   
 
This GSO standard applies to the specific re quirements of the mashed black olive which 
is prepared to be eaten , and methods tests . 
 
2  Complementary  references  
 
2.1 GSO 9 “Labeling of prepackaged food stuffs ”.  
2.2 GSO 1791  “Three piece ste el round cans used for canning food stuffs ”.  
2.3 GSO 1794 “ The two piece steel round cans used for canning food staffs ”.  
2.4 CAC 192 “ Food additives ” to be approved by GSO .  
2.5 GSO 177 “ Methods of physical and chemical test of canned vegetables ”.  
2.6 GSO 178 “ Microbiogical methods for testing canned vegetables ”.  
 
3 Definitions  
 
  Packaged mashed black olive is conse quential of mashing the black olive whic h is 
cleared and has been cored of stone and hull , and also spices, vinegar  and olive oil 
have been added.  
 
4 Requirements  
 
4.1  The following requirements shall be in the black olive fruit ;  
 4.1.1  The fruit shall be completely mature  and coloured.  
 4.1.2 The fruit shall b e free of pest and disease infection.  
 4.1.3  Scratched and squashy fruits should not be used.  
4.2  The following requirements shall be in the packaged product;   
 4.2.1  Free of damage and any microbial fermentation.  
 4.2.2  Free of artificial colours.  
 4.2.3 Free of foreign materials such as sand and dirt.  
 4.2.4 The percentage  of dissolved ash in acid shall not be more than 0.1  %.  
 4.2.5 The total acidity  percentage expressed as acetic  acid shoul d not be more than 1  
%.  
 4.2.6 Free of microorganisms in  amounts which may represent a hazard to health .  
 4.2.7 Tin shall not be more than 150 ppm, lead 0.3ppm, copper 5ppm , arsenic 0.2  
ppm, expressed seq uently as tin, Lead, copper and arsenic.  
 4.2.8 Flavoure   should be added such as vinegar , species and oli ve oil.  
 4.2.9 Free of probable imperfections such as leaf stick and stem.  
 4.2.10 Mois ture percentage shall not be more than 70  %.  GSO STANDARD  GSO FDS  …… /2013  
 
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  4.2.11 Olive oil percentage within 15  %.  
 4.2.12 Sodium chloride percentage shall not be more than 4%.  
 4.2.13 Preserv atives may be added with the healthy percentage and shall comply to 
the Gulf Standards mentioned in Item (2.4) in the case of using containers don't 
exposure heat after packaging.  
 4.2.14 Total solid material percentage shall not less than 30  %.  
 
5 Packa ging  
 
5.1  The product filled in suitable cans. In case of using the tins, They shall be identical to 
standards as mentioned in Items (2.2, 2.3).  
5.2  The mass of container content shall not be less than 90  % at 20  °C of aqueous  
capacity.  
5.3  The press ure inside the heat -handling tin containers  should be negative.  
 
6 Methods of tests  
 
6.1  Total acidity estimation : 
6.1.1   Reagents: Sodium hydroxide 0.1 normal, phenolphythaline solution.  
6.1.2   Method: accurately weight 10 -20 g from the sample, put it  in conic flask, and 50 ml of 
neutral alcohol is added to it, the acidity is calibrated with normal sodium hydroxide 
with using phe nophythaline reagent and the acidity estimate as acitic acid.  
  Each 1 ml of sodium hydroxide 0.1 normal equal 0.0 060 g  of acitic acid.  
6.2  Other test s are experienced according to Gulf standards mentioned in Item (2.5, 2.6).  
 
7 Labe lling  
 
  Without prejudice to what has been mentioned in Gulf standard mentioned in Item 
(2.1) , the following information shall be declared on the container:   
7.1  Name of product.  
7.2  Name of producer, his address and his trade mark.  
7.3  Net weight.  
7.4  Contents list.  
7.5  Production and expiration date.  
7.6  Preservative name and it's percentage in a case of adding it.  
7.7  The clause (made in) …… in the regional production or origin country in case of 
import.