Before being transformed, 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.
Whole Green Olives
Whole 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.
Whole green olives, water, salt, vinegar.
Method of preserving
Store the packages at room temperature, and after opening cover the product with its liquid.
For any other information on the product, read the label or contact the company.