Black olives undergo a transformation process, known as the “Californian Method”. The olives are stored in water and salt for at least thirty days. After that they are sweetened with sodium solution, washed and then oxidized by introducing compressed air into the water. The olives, blackened by oxidation, are then treated with iron gluconate solution which fixes the black. After this the black olives are smoked by a process covered by a patent for industrial invention. Then the olives are immediately packaged in glass or tin containers. Containers that undergo a sterilization heat treatment that guarantees the consumer a safe and stable product for three years, as regards organoleptic, olfactory and visual characteristics.
Smoked black olives, water, salt; color stabilizer: ferrous gluconate
Store in a cool, dry place, avoiding heat sources. Once opened, the product should be kept in the fridge and consumed within a few days.
Suitable as an aperitif, appetizer and to enrich dishes based on fish, meat, cheeses, especially smoked ones.
