All our 4 olive varieties from the vacuum program mixed. 500g vacuum pack without brine.
The varieties: Arbequina, Black Aragon, Manzanilla and Gordal.
In addition to natural debittering, the fruits are put into an underground tank with sea salt water and spices for about three months. With a little chilli the fruit develops its full aroma, but is not hot.
A product without artificial additives or preservatives. The fruits are not heated, therefore they are also suitable for raw food producers.
Olives should always be stored in a cool and dark place; already opened packs should always be consumed quickly.
After opening the vacuum packaging, consume the fruit quickly. If you still want to store them for a while, you can simply make your own brine.
We recommend 7 tablespoons of sea salt per 1 litre of water. The olives should be kept in a suitable container covered with brine in the refrigerator.
The brine is also suitable to give the olives a more intense, individual taste by adding various spices. Oregano, garlic, thyme, fennel, chilli are particularly suitable.
Or put the olives in olive oil and add garlic, chilli peppers and a bay leaf. Allow to stand for a few hours. Delicious!