Hezar Olive Flavoured Yogurt

Raw olives undergo multi-stage desalting and de-bittering washes using demineralized water before inclusion. This ensures the finished product remains within strict dietary sodium thresholds while protecting lactic acid starter cultures from salt-induced inhibition.

Packaged in barrier-sealed PP cups with airtight aluminum foil lids, the olives remain fully submerged in the anaerobic, lactic matrix of the stirred yogurt. This barrier design effectively shields the natural olive lipids from atmospheric oxygen and photolytic discoloration.

On cold buffet counters, product containers must rest embedded in crushed ice or thermoelectric chilled wells at 2°C to 5°C, with an open display limit of 4 hours. Deploying factory-sealed individual cups eliminates cross-contamination risks associated with communal serving spoons.

Industrial pitting lines incorporate optical sorters and precise mechanical screens, followed by in-line X-ray inspection and metal detection. This multi-barrier screening rejects any hard pit fragments larger than 1.0 mm prior to yogurt dosing.

For air freight, pallets are insulated with multi-layer thermal blankets and qualified PCM gel packs to withstand tarmac transfer delays without rising above 8°C. For refrigerated trucking, active telematics and certified temperature dataloggers are strictly mandated.

Doosheh Dairy's processing capacity supports high-tonnage scheduled batch runs. Retail master agreements leverage standardized GS1 barcodes and cross-docking delivery into central Distribution Centers (DCs) with guaranteed minimum 80% remaining shelf life upon intake.

Due to heart-healthy monounsaturated fatty acids (MUFA) inherent in natural olive fruit combined with butterfat, this product features a higher caloric density than plain diet yogurts, positioning it as a wholesome nutrient-dense dressing or gourmet dip.