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 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.
