Ripe Black Olives
Olives turned black by oxidation, of uniform size, free of Dacus or other signs of fly infections
Uniform black typical of oxidized olives
Nutty, typical of oxidized olives without any side or off odors
Firm, fleshy, slightly crunchy texture, without stone.sliced
Sliced black olives ( 52 %) , water( 45.85 %) , salt( 2 %) , Acidity regulator – lactic acid ( 0.05 % ) color stabilizer – Ferrous Gluconate ( 0.1 %)
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