| ≥1 piece |
black olives ar 2 type
• Natural Black Olives are harvested in winter, once naturally ripe from the tree which delivers the most healthy product; once collected, they are put into brine where a slow natural lactic fermentation (from 2 to 4 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product.
(a) Picual black olives
(b) Manzanella black olives
(c) Kalamata black olives
Ripe Oxidized black olives (California style )
They are not naturally ripe and their colour -intensely black- comes from an industrial oxidation process where typically green olives are subject to strong alkaline treatments and exposed to iron salts, then packed in specific tins such as A10 & A12 tins then be sterilized in autoclave.
black olives may be :
(a) whole black olives
(b) sliced black olives
(c) pitted black olives
we have different types of package according to the customer's request.