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DEAS S.A.PROFILE
Family owned company founded in 1989,
constantly developed
99% exporting company to more than 70
countries
Wide range of products: Green, Black,
Kalamata & Oxidized olives. Sold as whole,
pitted, dated, stuffed, marinated, sliced
Process of more than 17.000 tons of olives yearly
Turnover exceeded the 35 million of Euro yearly
PRODUCT CATEGORIES
Non-pasteurized olives , Preserved in High salt brine -Bulk packages – Shelf life 1 year/2
years
Pasteurized olives packed in a great variety of jars or tins- Shelf life 2 years/ 3 years
Sterilized Oxidized Black olives packed in jars or tins – Shelf life: 3 years
ABOUT OLIVES
OLIVES :
Evergreen trees native to the Mediterranean, Asia and parts of Africa.
Harvested at the young green stage or le to mature to become black.
Picked between September & end of November.
Fresh crop olives have a lively, tangy, slightly bitter flavour.
Mature olives, become milder and creamier.
HOW ARE THEY PROCESSED?
Green olives are processed in three principal ways:
1. Spanish style: includes treatment with sodium hydroxide solution (to eliminate bitterness),
washing, brining, fermentation and packaging.
2. Natural Fermentation (Kalamata&Black olives)
Bitterness is eliminated slowly without Lye during the natural acid fermentation. The fruit
is placed directly into brine
3. The Californian method: (Black Olives) includes lye treatment, washing, iron-salt
treatment & air-oxidation, canning and sterilization.
MAJOR HEALTH BENEFITS OF OLIVES
Provide almost 3/4 of their fat as oleic acid, a monounsaturated fatty acid.
Contain Vitamin E.
Contain polyphenols. The most important phenolic compounds are phenolic acids, phenolic
alcohols, flavonoids, and secoiridoids (nutritionally interesting due to their antioxidant
activities)
Contain squalene, that boosts immune function and helps reduce the risk of cancer,
especially breast and stomach cancers.
The combination of these elements allows olives to:
Protect the heart against diseases.
Protect cells from free radicals. Vitamin E together with the monounsaturated fat protects
cells and fights off free radicals.
Reduce inflammation due to arthritis. Both green and black olives contain polyphenols and
flavonoids that have anti-inflammatory properties.
CERTIFICATIONS
DEAS S.A. is certified against :
BRC (British Retail Consortium Standard ): Classification A (TÜV HELLAS)
IFS (International Food Standard ): Higher Level
ISO 9001:2000 (TÜV HELLAS)
ISO 22000 (TÜV HELLAS)
ISO 22005:2007 (TÜV HELLAS)
KOSHER (OK&BK )
ORGANIC (BIO HELLAS)
QUALITY CONTROL-chemical & microbiological checks
Pesticides control of raw olives
pH (Acidity) of olives & Salt percent are constantly monitored at every stage of production
Sugars
Vacuum (pasteurized products)
Total Ferrous content (sterilized products)
Allergen tests
Mesophilic aerobic bacteria, yeasts and molds, Total coliforms, S. aureus, Sulphite
reducing clostridia, Lactic acid Bacteria etc.
Environmental checks –swab tests
Water Analysis
FOREIGN BODIES CONTROL
Metal Detection (Tin production lines & pasteurization department)
Magnets (pitting Machines)
Visual Inspection (Multiple stages of Sorting)
Brine Filters
Parasite Protection
Frequent training of the staff regarding foreign body control & Policy
Dedicated Storage areas
X- Ray (pasteurization department-to be installed)
TYPES OF PACKAGES- BULK
VACUUM BAG 250 gr
VACUUM BAG 500 gr
VACUUM BAG 1000 gr
VACUUM BAG 3000 gr
TYPES OF PACKAGES : PASTEURIZED PRODUCTS
GLASS JARS: 210 ML CYLINDER
314 ML CYLINDER
360 ML CYLIDER
370 ML CONED NECK, 370 ML
380 ML RECTANGULAR
720 ML STANDARD , 720 ML ORCHIO
1 LT CYLINDER ,
1062 ML ORCHIO , 1,5 LT CYLINDER , 1700 ML ORCHIO , 1700 ML AMFOREAS , 2 LT
CYLINDER, 3,7 LT GALLON
Types of packages-Sterilized & pasteurized
A12 TIN
DW: 2500 G FOR WHOLE OLIVES
DW: 2000 G FOR PITTED/ STUFFED
850 ML TIN:
DW: 465G FOR WHOLE OLIVES
DW: 400G FOR PITTED/ STUFFED
425 ML TIN:
DW: 200 G
Respectfully, Christos Deas
Email: c.deas@deasolives.gr, Mob.: 0030 697 335 3515
DEAS S.A. FACILITIES- LOCATION: KALIVES HALKIDIKI-GREECE