Certified
FFSC 22000WAS VOTED
BEST IN LEBANONWAS VOTED
SUPPLIER #1 IN REGION
Certified
FFSC 22000WAS VOTED
BEST IN LEBANONWAS VOTED
SUPPLIER #1 IN REGION
Keen to provide our customers with the best quality, the company now hosts the latest equipment in addition to a state-of-the-art laboratory, considered as the best olive and pickle laboratory in the private sector. Our goal is to ensure the delivery of healthy and safe products and we are committed to quality and innovation in the production of superior Lebanese olives, pickles, and related products.
Our laboratory focuses on the risks that can affect food safety and quality. Its activities include research, monitoring, epidemiological, technical, and risk assessment.
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To determine the flavor, safety and quality of the final product, pickles pass through a fermentation procedure that gives the food a salty or sour taste.
Our plant and employees are committed to the highest business standards and are trained and supervised by international experts in the field.
The levels of microorganisms in the table olive fermentation and packaging can be controlled by various factors such as temperature pasteurization, pH, water or additives activity which will be controlled in our laboratory through various microbiological and chemical tests. We control both the packaged products and the water used in our factory where TDS, hardness (CACO3) and PH are measured.