Olives “Taggiasche” in Brine
For the “Cultivar Taggiasca” olives in brine we select the best fruits of our olive groves. The harvest of our Taggiasca olives goes on an average from October to March. They reach our factory just a few hours from the harvest and they are immediately processed in order to preserve all the organoleptic properties. They are calibrated and used for brine (mixture of water, salt and aromatic herbs).
Keep in a cold and dry place.
Ingredients: Taggiasche olives, water, salt, natural flavours, acidity regulator: citric acid.
Average values for 100 gr of product:
Energy: 180 Kcal / 740 Kj
Fat:18 g
Of which saturated fats: 3.3 g
Carbohydrates: 3.2 g
Of which sugars: 0 g
Proteins: 1.5 g
Salt: 5 g
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