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<pre>Regarding table olive processing. The safest method is to wash the
olives and put into 10% brine. Monitor the brine levels and adjust to
5-6% salt.

The water used needs to meet potable water standards. Rainwater although
appearing to be "pure" may have chemical or biological contaminants
therefore should be tested. With serious table olive processing controls
need to be put in so that water quality is guaranteed regardless of the
source - tap, rainwater, bore etc.

For table olive processing - quality fruit and quality water are
essential.

Stan Kailis
Australia
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