Black olives "Bella di Cerignola"

Black olives undergo a transformation process called "Californian" which involves
the following phases: calibration, 10% brine treatment for about 60 days in a
sheltered place away from sources of air, light and heat, immersion in sodium
hydroxide solution at 2% for about 15 hours, introduction of compressed air into
water or exposure to natural oxygenation, treatment with ferrous gluconate
solution to completely stabilize the blackening of the olives, washing, filling of
jars, filling with cover liquid, sterilization, labeling and storage.

Store in a fresh and dry place, hygienically suitable, adequately ventilated; avoid heat sources. Once open keep in fridge, govered by the brine and consume within 7 days
keep attention contains olive stone.

Energia/Energy: 953Kj - 232 Kcal
Grassi totali/ Total fat : 24 g
-di cui saturi/ saturated fat : 8,0 g
Carboidrati totali/ Carbohydrate : 0,8 g
-di cui zuccheri/sugar : 0,8 g
Proteine/Protein : 1,5 g
Sale/ Salt : 1,6 g