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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Regulations relating to the Grading, Packing, and Marking of Table Olives intended for sale in the Republic of South Africa

Part II : Grades of and Standards for Table Olives

5. General standards for table olives

 

(1) All grades of table olives shall—
(a) be prepared from sound, fresh, clean and washed fruit;
(b) have a uniform size for the style concerned, except when mixed sizes are packed in the same container;
(c) have a normal colour, flavour, odour and texture characteristic of the finished product;
(d) be free of any microbiological deterioration and extraneous taste and smell caused by anomalous fermentation;
(e) subject to the provisions of sub-regulation (2) below, be free from any substance which does not normally form part of table olives, excluding extraneous vegetable matter; and
(f) comply with the applicable quality standards as specified in regulation 6.

 

(2) Table olives may contain food additives and/ or the following ingredients:
(a) Water.
(b) Salt.
(c) Vinegar.
(d) Olive oil or other edible vegetable oils.
(e) Sugars and/or other foodstuffs with sweetening properties such as honey.
(f) Any single or combination of edible material used as an accompaniment or stuffing (e.g. pimiento, onion, almond, celery, anchovy, capers, etc.), or pastes thereof.
(g) Spices and aromatic herbs or natural extracts thereof.

 

(3) Imported table olives which have been registered as a Geographical Indication (GI), and which originate from—
(a) a member country within the European Union shall comply with the standards registered for the GI named table olive in the member country concerned; and
(b) a member country of the World Trade Organisation (WTO), excluding those countries that are members of the European Union, shall comply with the standards registered for the GI named table olive in the country of origin concerned.