GREEN OLIVES IN BRINE

Traditional processing characterized by the slow natural maturation in water and salt. Thanks to this slow process, where the waiting time gives value to the product, the crunchiness and juiciness typical of these olives are kept unchanged. They have a versatile use, from aperitifs to the preparation of sauces for first courses, and as a characterizing ingredient of meat and fish main courses.

INGREDIENTS: Italian green olives, water, salt, aromatic herbs. Acidity regulator: citric acid

NUTRITIONAL VALUES for 100 g of product: Energy: 68 kcal – 285 kJ; Total fat: 32 g of which saturated fatty acids: 4.3 g; Total carbohydrates: 0.3 g of which sugars: 0.2 g; Proteins: 1.4 g; Salt: 3.2 g