RAZZOLE LUNIGIANESI OLIVES IN BRINE

The slow natural maturation in water and salt for at least 6 months attenuates the bitter taste without affecting the characteristic taste of the variety, typical of a tasty and crunchy olive. It has an extremely versatile use, from aperitifs to the preparation of sauces for first courses, or as a characterizing ingredient for meat and fish main courses.

INGREDIENTS: Razzola variety olives, water, salt, rosemary, thyme, bay leaf. Acidity regulator: citric acid.

NUTRITIONAL VALUES for 100 g of product: Energy: 273 kcal-1124 kJ; Total fat: 27 g of which saturated fatty acids: 3.8 g; Total carbohydrates: 5 g of which sugars: 5 g; Protein: 1.5 g; Salt: 3.3 g