Green olives undergo a transformation process called "Sevillian" which involves the following phases: calibration, treatment in 2% sodium hydroxide solution for about 15 hours, verification of the penetration of the lye (about 2/3 of the thickness of the pulp), washing with water to eliminate the sodium solution, fermentation in brine at an initial concentration of 8-10% which totally covers the olives for about 30 days. Subsequently, we proceed to the selection of the best and most suitable drupes for obtaining the pate. They are pitted and minced in a cutter, followed by hot filling with the addition of extra virgin olive oil and sunflower oil, salt, lactic acid, and ascorbic acid. Then follows the closure of the glass jar and finally the pasteurization. Green olives "Bella Di Cerignola" (82%), sunflower oil, extra virgin olive oil, salt, acidity regulator: lactic acid, citric acid, antioxidant: ascorbic acid. Energy: 1060 Kj – 258 Kcal Total fat: 27 g - of which saturated fat: 3.7 g Carbohydrate: 0.8 g - of which sugar: 0.8 g Protein: 0.7 g Salt: 2.0 g 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. Despite the scrupulous checks, there may be pits or stone fragments.
| Energy (kcal) | 258 |
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