Raw material requirements: olives, sun dried tomatoes herb and spices

Hi guys, we are small bakery (bread) and opening in the new market. therefore from the standard seeds we go to veg added products. 

We will add sundried tomatoes and olives, but also pepper and sea salt. Could you, please direct me to the additional requirements, highlights which I may have to seek (or which will prevent me from introducing the RM on site) prior the approval? Additional question regarding olives. supplier states that there is addition of E579 ferrous gluconate to the black olives. If the product will be approved, do I have to declare E579 on bread with olives? i know logically I should, as it is declared in olives, but, I cannot recall I have ever seen E579 declared on bread before? Thanks, 

Additional question regarding olives. supplier states that there is addition of E579 ferrous gluconate to the black olives. if the product will be approved, do I have to declare E579 on bread with olives? i know logically I should, as it is declared in olives, but, I cannot recall I have ever seen E579 declared on bread before? 

I've not done bakery, so not sure what your current raw mats process is and therefore what you may need to add for your new materials, but for the above - I'd started by asking your olive supplier what the function of the E579 is.

It might be the case that this doesn't need declaring, in accordance with "carry-over principle" detailed Article 20(b)(i) of Regulation (EU) 1169/2011:

Without prejudice to Article 21, the following constituents of a food shall not be required to be included in the list of ingredients:

(b) food additives and food enzymes:

(i) whose presence in a given food is solely due to the fact that they were contained in one or more ingredients of that food, in accordance with the carry-over principle referred to in points (a) and (b) of Article 18(1) of Regulation (EC) 1333/2008, provided that they serve no technological function in the finished product;

Nonetheless I suspect that E579 is being used to impart colour to the olives, and arguably that is likely to remain the case in your final product, at which point it is likely to need declaring (in my opinion). I think it's still worth asking the question of your supplier though.