The South African Department of Agriculture (DALRRD) has issued Regulations on the grading, packing and marking of Table Olives.
The International Olive Council (IOC) has published a set of standards pertaining to the physical attributes of table olives, but no standard is available for determining what a good olive should taste like.
In countries where eating olives is relatively new, it is important to have a benchmark for gauging the quality of a table olive. Consumers should be aware of what to look for in a good quality, tasty table olive. Highlighting these attributes will create awareness about the excellent local products that are available and protect consumers from being served second rate products, which is unfortunately something to which they have become accustomed for far too long.
The organoleptic characteristics which describe the flavour of a food product encompass three sensory perceptions: that of smell (olfactory), taste (gustatory) and mouthfeel (tactile). Added to these sensory perceptions is the overall experience that each of us associates with consuming a particular food.