For Taggiasca olives in brine we select the best fruit from our olive groves. Our Taggiasca olives are harvested on average from October to March. They reach our plant a few hours after harvesting and are immediately processed to preserve all organoleptic properties. They are graded and sent to brine (mixture of water, salt and herbs).
Store in a cool, dry place.
Taggiasca olives, water, salt, natural flavouring, acidity regulator: citric acid.
Average values per 100 g of product:
Energy: Kcal:180 / Kj:740
of which saturated fats:3.3g
Carbohydrates: 3,2 g
Protein: 1,5 g
Salt: 5 g