Black olives "Bella di Cerignola" (314 g)

Black olives undergo a transformation process called "Californian" which involvesthe following phases: calibration, 10% brine treatment for about 60 days in asheltered place away from sources of air, light and heat, immersion in sodiumhydroxide solution at 2% for about 15 hours, introduction of compressed air intowater or exposure to natural oxygenation, treatment with ferrous gluconatesolution to completely stabilize the blackening of the olives, washing, filling ofjars, 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, govered by the brine and consume within 7 dayskeep attention contains olive stone. Energia/Energy: 953Kj - 232 KcalGrassi totali/ Total fat : 24 g-di cui saturi/ saturated fat : 8,0 gCarboidrati totali/ Carbohydrate : 0,8 g-di cui zuccheri/sugar : 0,8 gProteine/Protein : 1,5 gSale/ Salt : 1,6 g