Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsRegulations relating to the Grading, Packing, and Marking of Table Olives intended for sale in the Republic of South Africa4. 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 style concerned; |
| (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 subregulation (2), 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 permissible food additives to the extent permitted in the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972). |
| (3) | Table olives may also contain the following ingredients: |
| (a) | Water. |
| (b) | Food grade salts. |
| (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, for example, pimiento, onion, almond, celery, anchovy, capers, etc or pastes thereof. |
| (g) | Spices and aromatic herbs or natural extracts thereof. |