Before being processed, our olives need a slow maturation in brine (solution of water and salt), subject to constant control, at the end of which they are carefully desalted, acidified, manually packaged in sterile containers of various sizes, vacuum sealed, and pasteurized at a suitable temperature. The attribution of the production batch, the labeling and a final quality control conclude the production process. The product is then stored in the cold room.
Pitted, crushed green olives
Pitted, crushed green olives can be enjoyed as an appetizer, as a side dish, as a midday snack, or simply as a main dish for a light and healthy meal. Any occasion is good to enjoy them, alone or in company, at home or outdoors.
Pitted green olives, sunflower oil, chilli, salt, oregano, fennel seeds, garlic.
Method of preserving
Store the packages in the fridge at + 4°, and after opening cover the product with oil.
For any other information on the product, read the label or contact the company.