When choosing green or black olives in the store, you should to pay attention to the following parameters:
The caliber of olives is one of the main characteristics of the olive fruit, indicating the size of it. The caliber is usually stamped on the lid, bottom of the can or elsewhere on it. It is a range of numbers that shows the number of fruits in one kilogram of dry weight. The first number is the minimum amount, and the second is the maximum number of olives per one kilogram of the product. The smaller the numbers, the larger the olives are. For example, the caliber 320-360 means that in one kilogram of the dry weight of the product (without the brine) there are from 320 to 360 olive fruits. The larger the olives, and therefore the smaller the caliber, the more expensive the olives will cost.
Dry weight this parameter is also indicated on the can. It is the weight of olives in grams in a can without the liquid. Dry weight can be called a comparative indicator that must be taken into account when choosing. It also affects the cost of a can on the shelf in the store.
Olive variety in a can may be different. Different varieties have their own characteristics. Some varieties are more pulpy, some are harder. The bone can also be different in different varieties. For example, if the bone is small, there is a lot of pulp, and if there is a large bone, there is not so much pulp. Different varieties have different costs, some are more expensive, some are cheaper. With regard to the variety, when choosing olives, gourmets can focus on their own taste and experience. The producers do not always indicate the varieties of olives on the packages. The Manzanilla variety, for example, can be indicated as MANZ, Hojiblanca as HOJ on the lid of the can.
Net weight is the weight in grams with the liquid in a can. This parameter is also indicated on the package and is a comparative parameter.
Make sure to pay attention to the production date and expiration date on the package.