Ingredients

After the selection of the size, the olives are processed with machines that carry out the incision without excessively ruining the pulp, only then they are put into barrels and filled with brine at a concentration of 10% in salt and set aside for a period of 4-5 months for the de-hamarization process.

Nutrition fatcs

• Quantity (g)100
• Kj585
• Kcal142
• Fats11,4
• Fats1,02
• Carbohydrates1,2
• Carb Sugar0,1
• Proteines1,2
• Salt4,0
• Fibers3,0