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Green whole and pitted olives.
Green olives are harvested during the ripening cycle. Three factors are taken into consideration:
- Drupes have reached its size;
- Slight change in hue from green to yellowish green occurs;
- The flesh begins to change consistency prior to turning soft.
Content of ready to consume olives are on average as follows:
Ingredients: olives, water, salt and acetic acid (acidity regulator);
Nutritional facts per 100g: proteins – 1.5 g, carbohydrates – 5.0 g, fats – 18.0 g, calories – 190 .
Black whole and pitted olives.
Olives are harvested once the fruit is close to full ripeness. The colour fades during the processing, which is corrected by exposing olives to air for 2-3 days along with treatment by ferrous gluconate. This type of table olives are popular on the market due to slightly bitter taste and aroma.
Content of ready to consume black olives are on average as follows:
Ingredients: olives, water, salt, ferrous gluconate (color stabilizer);
Nutritional facts per 100 g: proteins – 1.5 g, carbohydrates – 5.0 g, fats – 18.0 g, calories – 190.