The black olives undergo a transformation process known as "Californian" which includes the following stages: sizing, treatment in 10% brine for about 60 days in a sheltered place away from sources of air, light, and heat, immersion in a 2% sodium hydroxide solution for about 15 hours, introduction of compressed air into water or exposure to natural aeration, treatment with a solution containing ferrous gluconate to completely stabilize the darkening of the olives, washing, filling jars, topping up with covering liquid, sterilization, labeling, and storage. Store in a cool and dry place, hygienically suitable, adequately ventilated, protected from light and heat sources. Once the package is opened, keep the product in the fridge covered with brine and consume within 7 days. Be careful of the pit.
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The black olives undergo a transformation process known as "Californian" which includes the following stages: sizing, treatment in 10% brine for about 60 days in a sheltered place away from sources of air, light, and heat, immersion in a 2% sodium hydroxide solution for about 15 hours, introduction of compressed air into water or exposure to natural aeration, treatment with a solution containing ferrous gluconate to completely stabilize the darkening of the olives, washing, filling jars, topping up with covering liquid, sterilization, labeling, and storage. Store in a cool and dry place, hygienically suitable, adequately ventilated, protected from light and heat sources. Once the package is opened, keep the product in the fridge covered with brine and consume within 7 days. Be careful of the pit.
| Energy (kcal) | 232 |
| Carbohydrates (g) | 0.8 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 24 |
| of which Saturates (g) | 8 |
| Protein (g) | 1.5 |
| Sale (g) | 1.6 |
