Oxidized Black Olives
One of the important factors in the production of oxidized black olives,
whether whole, sliced or pitted , is the oxidation method and converting it from green olives to oxidized black.
Egypt is characterized by the diversity of olive types, where Manzinallo olives occupies a high place in terms of
taste and quality, especially when they turn to black oxidized
There are many sizes of olives, starting from 200 to 320, and this depends mainly on the type of olive, whether it is
Many importers prefer olives of small size, which are of great interest to restaurants specializing in pizza
One of the most important factors is keeping oxidized olives in the refrigerator after opening the package to protect it from corruption
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