Black Olives don’t need to be cured, as green olives do. They will just be brined or salted to season and pickle them. They do, though, have to be pickled longer than green olives, because they didn’t have the curing process. They are usually ready to eat or package 70 days after harvest.
Sliced Black Olives are rich on Iron and Vitamin E content. They are perfect to enrich pasta dishes, pizza and salads. They can also be enjoyed in cocktails or with bread. These delicious olives make an ideal ingredient for a variety of Mediterranean dishes or pizzas. Besides their intense colour and strong flavour, the olives are also easy to serve. On top of it, you are not paying for any extra weight as the olives are kept naturally, not in any juices or oils.
Natural Black Olives are harvested in winter, once naturally ripe from the tree which delivers the most healthy product; once collected, they are put into brine where a slow natural lactic fermentation (from 2 to 4 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product.