Olives are transported primarily in kegs or drums.
Olives Transportation Methods
Olives are a delicate fruit, requiring specific conditions during transport to maintain their quality and prevent spoilage. Here's a breakdown of how they are typically transported:
Kegs and Drums
- Primary Method: Olives are most commonly shipped in kegs or drums. These containers are typically made of food-grade plastic or sometimes metal, designed to be durable and leak-proof.
- Brine Solution: They are transported submerged in a brine solution. This salty liquid acts as a preservative, preventing bacterial growth and maintaining the olives' texture.
Issues During Transit
- Brine Loss: Sometimes during transport, the brine solution can be lost due to various factors, such as leakage or evaporation. This can result in olives appearing shriveled.
- Replenishing Brine: If olives arrive with a shriveled appearance, they should be replenished with a brine solution of the proper strength. The olives should then be left to stand in the brine for about three weeks to allow them to regain their normal appearance.
Quality Control
- Temperature: While not explicitly stated in the reference, temperature control is an important consideration for long-distance transport. Maintaining a cool temperature during transit can help to preserve the olives.
- Inspection: Upon arrival, olives are often inspected to ensure they have been transported correctly and have not been compromised during transit.
