Green olive spread

Green olives undergo a transformation process called "Sevillian" which involves the
following phases: calibration, treatment in 2% sodium hydroxide solution for about
15 hours, verification of the penetration of the lye (about 2/3 of the thickness of the
pulp) , washing with water to eliminate the sodium solution, fermentation in brine
at an initial concentration of 8-10% which totally covers the olives for about 30 days,
Subsequently we proceed to the selection of the best and most suitable drupes for
obtaining the pate they are pitted and minced in a cutter, followed by hot filling
with the addition of extra virgin olive oil and sunflower oil, salt, lactic acid and
ascorbic acid, then follows the closure of the glass jar and finally the pasteurization

Green olives "Bella Di Cerignola", (82%), sunflower oil, extra vergin olive oil, salt,
acidity regulator: lactic acid , citric acid ,
antioxidant: ascorbic acid .

Energia/Energy : 1060 Kj – 258 Kcal
Grassi totali/ Total fat : 27 g
-di cui saturi/ saturated fat : 3.7 g
Carboidrati totali/ Carbohydrate : 0.8 g
-di cui zuccheri/sugar : 0.8 g
Proteine/Protein : 0,7 g
Sale/ Salt : 2,0 g

Store in a fresh and dry place, hygienically suitable,adequately ventilated; avoid heat sources. Once open keep in fridge, covered by the brine and consume within 7 days. Despite the scrupulous checks, there may be pits or stone fragments.