Confectioners: the expertise that transforms fruit into table olives

What is a confectioner?

Freshly picked ‘olive’ fruit cannot be eaten as it is due to its considerable bitterness, so it must be prepared. This is the role of the olive processor, who transforms the fruit into table olives – green or black, cracked or candied, depending on the variety.

The process of removing the bitterness – an art that requires patience – relies on traditional methods, which vary for each type of olive and each region, and are precisely described in the specifications.

The olive processor is therefore the specialist in the preparation of table olives. Their work involves draining the olives (to remove their natural bitterness caused by oleuropein) and preparing them for consumption. They are also responsible for packaging and marketing.

What is its role in PDO?

In order to produce olives bearing the PDO label, the confectioner must be registered with the PDO ODG as a ‘processor/confectioner’.

His appearances for PDO

• Fruit grown within the appellation’s designated area, from authorised varieties and harvested in accordance with the appellation’s regulations.
• Regulated preparation and processing methods: the type of de-bittering, brining time, salt content and stages of ripeness are defined in the specification, and compliance is verified…
• Batch traceability is maintained from the receipt of the fruit through to bottling, using the same records and checks as for the oil.

The result: table olives with an authentic flavour, grown in the same region as that indicated on the jar.