| ≥1 piece |
The olive fruit has a bitter component (oleuropein), a low sugar content (2.6-6%) compared with other products (12% or more) and a high oil content (12-30%) depending on the time of year or variety. These characteristics are what make it a fruit that cannot be consumed directly from the tree, since it has to undergo a series of processes that differ considerably from region to region, and which also can depend on variety.
KALAMATA olives
GREEN OLIVES
BLACK OLIVES
MIXED OLIVES
GREEN STUFFED OLIVES
BULK OLIVES
OLIVES NEW WHITE LINE