Pitted Black Olives
HISTORY
In the fertile lands of ancient Greece, olive trees grew which gave the renowned black olives of Kalamata.
Farmers, following traditional methods handed down for generations, carefully picked the ripe olives and removed the stone while preserving the integrity of the olive.
These were immersed in a brine of sea salt and vinegar, giving the olives their characteristic rich and slightly bitter flavour.
These olives are a symbol of the Greek culinary tradition, perfect for enriching salads, appetizers and main courses.
Each olive tells the story of an ancient culture, of farmers' pride and of the very essence of Mediterranean cuisine.
INGREDIENTS
PITTED BLACK OLIVES 314 ml:
Olives, water, salt. Antioxidant: L-ascorbic acid. Acidity corrector: citric acid.
Keep refrigerated after opening.
May contain pits or fragments of pits.
PITTED BLACK OLIVES 1700 ml:
Olives, water, salt. Antioxidant: L-ascorbic acid. Acidity corrector: citric acid.
Keep refrigerated after opening.
May contain pits or fragments of pits.
NUTRITIONAL VALUES
AVERAGE NUTRITIONAL VALUES for 100 g of product drained:
Energy: 879 kJ / 214kcal
Fats: 22 g of which saturated fatty acids 2 g
Carbohydrates: <0.5g of which sugars 0g
Fibre: 4.7g
Proteins: 1.6g
Salt: 3.2 g
WEIGHTS
| JAR VOLUME | NET WEIGHT |
| 314 ml | 290 g |
| 1700 ml | 1600 g |
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How to enjoy it
How to enjoy it
Ingredients
Ingredients
Weights
Weights
Nutritional values
Nutritional values
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