Green olive spread (314 g)

Green olives undergo a transformation process called "Sevillian" which involves thefollowing phases: calibration, treatment in 2% sodium hydroxide solution for about15 hours, verification of the penetration of the lye (about 2/3 of the thickness of thepulp) , washing with water to eliminate the sodium solution, fermentation in brineat 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 forobtaining the pate they are pitted and minced in a cutter, followed by hot fillingwith the addition of extra virgin olive oil and sunflower oil, salt, lactic acid andascorbic acid, then follows the closure of the glass jar and finally the pasteurization Green olives "Bella Di Cerignola", (82%), sunflower oil, extra vergin olive oil, salt,acidity regulator: lactic acid , citric acid ,antioxidant: ascorbic acid . Energia/Energy : 1060 Kj – 258 KcalGrassi totali/ Total fat : 27 g-di cui saturi/ saturated fat : 3.7 gCarboidrati totali/ Carbohydrate : 0.8 g-di cui zuccheri/sugar : 0.8 gProteine/Protein : 0,7 gSale/ 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.