Black olives "Bella di Cerignola" (314 g)

Black olives undergo a transformation process called "Californian" which involves the following phases: calibration, 10% brine treatment for about 60 days in a sheltered place away from sources of air, light and heat, immersion in sodium hydroxide solution at 2% for about 15 hours, introduction of compressed air into water or exposure to natural oxygenation, treatment with ferrous gluconate solution to completely stabilize the blackening of the olives, washing, filling of jars, filling with cover liquid, sterilization, labeling and storage. Store in a fresh and dry place, hygienically suitable, adequately ventilated; avoid heat sources. Once open keep in fridge, covered by the brine and consume within 7 days. Keep attention contains olive stone. Energy: 953Kj - 232 Kcal Total fat: 24 g - of which saturated fat: 8.0 g Carbohydrate: 0.8 g - of which sugars: 0.8 g Protein: 1.5 g Salt: 1.6 g