Commercialization

Flexibility to facilitate commercialization.

Not all clients need the same thing. That is why at Hutesa we adapt our commercial offering to the specific needs of each client, always with maximum flexibility and market orientation. We are specialists in the commercialization of table olives, offering customized solutions for private label as well as for distributors and professional clients, thanks to our experience and deep knowledge of the sector.

Our way of working is based on supporting our clients with agility, commercial judgment, and strategic vision, adapting products, formats, and packaging to meet the demands of different markets and segments.

Washing and fermentation

Once the olives arrive at our facilities, they begin the seasoning process, which includes thorough washing to ensure cleanliness and product quality. They are then subjected to cooking and fermentation, key stages where the olives reach their optimal color, flavor, and texture. After these phases, each olive undergoes a rigorous selection and calibration process according to size and shape, ensuring that only olives that meet our quality standards reach the final customer.

Oxidation

Black olives start out green on the tree. One week before packaging, they are placed in vats where air is injected in a controlled manner, mixing and exposing them to oxygen to promote natural oxidation, like a “hydromassage” that enhances their color. During this process, they are treated with caustic soda to achieve a smooth texture, and ferrous gluconate is added to maintain uniform color. After a week, they are ready for packaging, and the final sterilization at 125 °C fixes the characteristic black color.

Pitting and stuffing

Pitting and stuffing is carried out on production lines designed for precision and speed. Each olive is individually organized using a rotating disc and brushes that guide it to the main drum. Inside the drum, a punch separates the pit from the flesh, and in stuffed olives, a second punch inserts the filling. Finally, the olives pass along an inspection belt before being stored in barrels, ready for packaging.

Sterilization and food safety

During packaging, green olives are pasteurized to reach a “commercially sterile” state, ensuring freshness, flavor, and safety. Black olives are thermally sterilized, fixing their color, stabilizing texture, and guaranteeing microbiological safety. Thanks to these processes, Hutesa offers high-quality green and black olives that are safe and ready for the market.

Production and packing

Only olives that meet strict quality requirements reach the final production stage. Before packaging, they may go through pitting or stuffing processes, depending on the product. Our stuffed olives, with flavors such as almond, fresh garlic, chili, or bitter almond, combine traditional craftsmanship with innovation, in both flavor and presentation, offering carefully prepared products ready for consumers.

The wide variety of olives and formats allows us to provide a comprehensive service, supporting the client from product design and packaging choice, through quality control and logistics, to final delivery, ensuring that each order arrives ready for commercialization with maximum efficiency and care.

Flexibility,

experience,

strategy

selection

0 kg/h

free of pathogenic organisms

0 %

on pitting, stuffing, and slicing lines

0 kg/h

Varieties

Olives

Formats

Do you have a project?

Do not hesitate to contact us — we will be happy to assist you!